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Water Bagels

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup milk
scalded
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¼ cup butter
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1 tablespoon sugar
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1 teaspoon salt
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1 package yeast, active dry
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2 large eggs
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3 ¾ cups all-purpose flour
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2 quarts water
almost boiling
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1 tablespoon sugar
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1 each egg whites
beaten
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Ingredients

Amount Measure Ingredient Features
237 ml milk
scalded
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59 ml butter
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15 ml sugar
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5 ml salt
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1 package yeast, active dry
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2 large eggs
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887 ml all-purpose flour
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2 quarts water
almost boiling
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15 ml sugar
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1 each egg whites
beaten
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Directions

Preheat oven to 400℉ (200℃).

Combine the scalded milk, butter, sugar and salt.

Warm gently to a temperature of between 105 degrees and 115 degrees.

Remove from the heat and add and dissolve the yeast in the mixture.

Wait 3 minutes while the yeast works.

Blend in the eggs and flour.

Knead this soft dough for 10 minutes, adding flour if needed to make it firm enough to handle.

Place in a greased bowl, cover and let rise until doubled in bulk.

Punch down and divide into equal parts (one part for each finished bagel).

Roll each piece into a rope about 7 inches long and tapered at the ends.

Wet the ends and form a doughnut-shaped ring from each rope.

Cover and let rise on a floured board for about 15 minutes.

Place in a refrigerator for 2 hours to firm up the dough.

Bring the water to a boil and add the sugar.

Drop the rings, one at a time, into the boiling sugar water.

When the bagels surface, turn them over and cook an additional 3 minutes.

Skim the bagels out of the water and place on an ungreased baking sheet.

Coat each with beaten egg white.

Bake in the oven until golden brown (The longer you bake, the crisper the bagel).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 62224% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 734mg 31%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 12% Vitamin C 0%
Calcium 11% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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