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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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.

Bagels With Variations Ii

Date Added: January 27, 2013

Ingredients:

2 Packages Dry Yeast preferably red star
2 Cups Water Warm (about 110 degrees F)
3 Tablespoons Sugar
2 Teaspoons Salt (to taste)
5 1/2 Cups Flour seasoned salt/pepper
1 Tablespoon Sugar
3 Quarts Water
1 Unit Cornmeal optional
1 Unit Egg yolk (optional)
1 Tablespoon Water
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Directions:

1. In a large bowl, dissolve yeast in warm water.

2. Stir in sugar and salt; gradually mix in 4 cups of the flour.

3. Beat well to make a stiff dough. Turn dough out onto a floured board and knead until smooth and satiny (about 10 to 20 minutes), adding flour as needed to prevent sticking - dough should be firmer than for most other yeast breads.

4. Place dough in a greased bowl; turn over to grease top.

5. Cover and let rise in a warm place until doubled (about 40 minutes).

6. Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces.

7. Form each piece into a smooth ball by gently kneading.

8. Holding ball with both hands, poke your thumbs through center.

9. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across.

10. Place shaped bagels on a lightly floured boards, cover lightly, and let stand in a warm place for 20 minutes.

11. Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently.

12. Lightly grease 2 baking sheets (at least 12 by 15 inches) and sprinkle with cornmeal.

13. With a slotted spatula, lift one bagel at a time and lower into water; boil 5 or 6 at a time, turning often, for 5 minutes.

14. Lift out of pan, drain briefly on a towel, and place on baking sheet.

15. Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven for 25 to 30 minutes or until well browned and crusty.

16. Let cool on a rack. Makes 18 bagels. WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar, use 3 tablespoons honey instead.

17. In place of the flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all- purpose flour.

18. Mix in all the whole wheat flour and wheat germ and 1 1/4 cups of the all-purpose flour before beating dough.

19. Then mix in about 1 1/2 cups more all-purpose flour; knead and finish as directed.

20. PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar; use 3 tablespoons dark molasses instead.

21. In place of the flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and about 1 3/4 cups all-purpose flour.

22. Add all the rye and 1 cup each of the whole wheat and all-purpose flour before beating dough.

23. Then add remaining 1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and finish as directed.

24. OTHER BAGEL VARIETIES Add 1/2 cup instant toasted onion to Bagels or Whole Wheat Bagels - add it to yeast mixutre along with the sugar and salt.

25. Or sprinkle 1/2 teaspoon poppy seeds or sesame seeds or 1/4 teaspoon coarse salt on each glazed bagel before baking.

26. Or add 1 tablespoon caraway seeds to Pumpernickel Bagels, then sprinkle each glazed bagel with 1/4 teaspoon more caraway seeds before baking.

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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, Egg, Yeast, Gluten, Corn, Natural Sweeteners allergies.
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