Sesame Seed Bagels
Yield
1 batchPrep
30 minCook
35 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
water
warm |
|
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sugar
|
|
| 237 | ml |
water
warm |
|
| 15 | ml |
yeast, active dry
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
vegetable oil
|
|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
Directions
In a large bowl, dissolve 1 teaspoon sugar in water. Sprinkle yeast over top.
Let stand for 10 minutes til frothy. Whisk in eggs with oil.
Beat in 2 cups of the flour, sugar and salt until smooth.
Gradually stir in enough of the remaining flour to make a soft but not sticky dough.
Turn onto a floured surface and knead for 8 to 10 minutes til finger.
Place in a greased bowl, turning to grease all over.
Cover with plastic wrap and tea towel.
Let rise in warm place for 1 -1½ hours or til doubled in bulk.
Punch down; knead several times. Divide into 12 equal pieces.
Roll each into a 12 inch rope, covering pieces with towel while working.
Bring ends of dough together, overlapping by about 1 inch.
Pinch firmly to seal.
Bake or fry.
