** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add warm water, 3 tbsp of the sugar, and 1 tsp of salt.
3. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
5. Turn out onto a lightly floured surface. Knead in enough reamining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total).
6. Cover; let rest 10 minutes Working quickly, divide dough into 12 portions.
7. ***Shape each into a smooth ball. Punch a hole in the center of each ball.
8. Pull dough gently to make a 2" hole, keeping bagel uniformly shaped.
9. *** Place on a greased baking sheet. Cover; let rise 20 minutes Broil raised bagels about 5" from heat for 3-4 min, turning once (tops should not brown).
10. Meanwhile, in a 12" skillet or 4 1/2 qt. Dutch oven bring 6 cups water and remaining 1 tbsp sugar to boiling.
11. Reduce heat and simmer bagels, four or five at a time, for 7 min, turning once.
12. Drain on paper towels. Place on well-greased baking sheet.
13. Bake at 375x for 25 to 30 minutes or till tops are golden brown.
14. Makes 12 bagels. VARIATIONS LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast.
15. Substitute 1 1/2 cups rye flour for 1 1/2 cups of the stirred-in flour.
16. HERB BAGELS: Stir 1 1/2 tsp dried basil, crushed; 1 1/2 tsp dried dill weed; or 1-1 1/2 tsp garlic powder in with the yeast.
17. ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp cooked bacon pieces into the flour with the yeast.
18. WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in flour.
19. Add 3/4 cup of raisins if desired. NOTES : ** I prefer to roll the dough in a rope and wrap it around my hand to form the bagels.
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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 allergies.
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