* Exported from MasterCook *
Bagels IIa
Recipe By :
Serving Size : 12 Preparation Time :0:50
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups warm water -- (110F/45C)
1 1/8 teaspoons active dry yeast -- (1/2 pkg)
2 tablespoons granulated sugar
1 tablespoon vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon granulated sugar
3 tablespoons poppy seeds -- optional
Making bagels is fun, but it is a little bit of work. You may use any
topping that you wish or none at all. We suggest sesame seeds, poppy
seeds or Kosher salt."
In large bowl, sprinkle yeast over warm water to soften; stir to
dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt.
Mix thoroughly until the dough forms up and leaves the sides of the
bowl. Turn dough out on floured board and knead, adding small amounts
of flour as necessary. Bagel dough should be pretty stiff. Work in as
much extra flour as you can comfortably knead. Knead until smooth and
elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and turn
to coat. Cover and let fully rise until an impression made with your
finger remains and does not sink into the dough (about an hour).
Punch down and cut into thirds, and roll each piece between your
palms into a rope. Cut each rope into 4 equal pieces and shape into
balls. Roll the first ball into another rope that is about 2" longer
than the width of your hand. Make a ring with the dough, overlapping
ends about 1/2" and sealing the ends by rolling with your palm on the
board. If the dough resists rolling, dab on a drop of water with your
finger. Evenly place the bagels on 2 nonstick baking pans or very
lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold
water; add 1 tablespoon sugar and bring to a boil. When ready to
cook, drop 2 or 3 bagels at a time into the boiling water and wait
until they rise to the top. Cook for a total of 1 minute, turning once.
Carefully lift each bagel out with a slotted spoon or skimmer. Drain
momentarily. Turn into a dish with topping, if desired. Evenly space
bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Bake with steam in a preheated 500F /(260C) oven until well-browned,
about 20 minutes. Turn bagels over when the tops begin to brown, and
continue baking until done.
Amount Per Serving Calories: 323 | Total Fat: 3.4g | Cholesterol: 0mg
Recipe Yield 12 bagels
Source:
"allrecipes.com"
Start to Finish Time:
"2:30"
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Per Serving (excluding unknown items): 323 Calories; 3g Fat (9.8%
calories from fat); 10g Protein; 62g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 536mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.