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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 81
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 220mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 1g
Protein 2g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  6%
Potassium  1%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.

Bagels (Water Type)

Date Added: June 11, 2009


2 3/4 Cups All-Purpose Flour or unblea
2 Quarts Water 80 deg,(1/3 cups)
1 1/2 Teaspoons Salt pepper to taste,
1 Package Dry Yeast or 1 (1/4 oz) pkg
2 Teaspoons Sugar (or less, to taste)
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1. Dissolve yeast in 1 cup warm water in large mixing bowl.

2. Stir in sugar, salt, and 1 2/4 cups of flour.

3. beat till smooth. Stir in remaining flour. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes).

4. Place in greased bowl; turn greased side up. Turn over and let rise in warm place until double (about 15 minutes).

5. Dough is ready if an indentation remains when touched.

6. Punch down dough; divide into 8 equal parts.

7. Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a gel.

8. ..or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape.

9. Let rise 20 minutes. Heat oven to 375 deg. Heat 2 quarts water to boiling in large kettle.

10. Reduce heat. Add 4 bagels. Simmer 7 minutes, turning once.

11. Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time.

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Dietary Notes:
This recipe is low-fat with 0.19g per serving, low-saturated fat with 0.06g per serving and low-cholesterol with 0mg per serving

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