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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


1 Cup Water boiling
1 1/2 Tablespoons Honey (up to 2)
1 1/2 Teaspoons Salt (non iodized)
1 Cup Flour all purpose
2 Cups Bread Flour (see note) (up to 8)
1 1/2 Teaspoons Yeast
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1. make dough let rise only twenty minutes in machine cut into 12 pieces.

2. Roll into balls and using the thumb put hole in middle and turn to shape make sure you have a good opening dust with flour if you have to Place on greased cookie sheet and let rise 15 to 20 minutes.

3. In a pan, put in about 2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels at a time cooking 30 seconds on each side.

4. Remove bagels and drain on towel sprinkle with poppy seeds, sesame seeds or onion bits if you want then place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes.

5. All so try rolling dough in to rectangles and roll up a hot dog in it and seal well with water.

6. After they are cooled they can be frozen and will last 1 month to 6 weeks.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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