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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

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.

Bagels With Variations I

Date Added: December 08, 2009


4 1/2 Cups All-Purpose Flour approximately
1 Package Dry Yeast preferably red star
1 1/2 Cups Water (120x to 130x)
1/4 Cup Sugar
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1. Combine 2 cups of the flour and the yeast.

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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