|
Bagels
Bagels
Yield: Makes 6 or 9 bagels
Ingredients:
1cup plus 3 tablespoons water
2tablespoons sugar
1-1/2teaspoons salt
3cups bread flour
2teaspoons rapid-rise active dry yeast
1-1/2cups water
3tablespoons sugar
2teaspoons salt
4cups bread flour
2teaspoons rapid-rise active dry yeast
3quarts water
1tablespoon sugar
2to 3 tablespoons cornmeal
1egg, beaten
1to 2 tablespoons sesame seeds, poppy seeds, caraway seeds or cinnamon sugar (optional)
Preparation:
1.Measuring carefully, place all ingredients except those required for boiling and baking in bread machine pan in order specified by owner' s manual. Program dough cycle setting; press start.2.Turn out dough onto floured surface; knead briefly. Cut into 6 pieces for small batch or 9 pieces for large batch. Shape into balls. Place on floured surface; let rest 10 minutes. Poke thumb through center of each ball to make hole. Stretch into doughnut shapes. Place back on floured surface. Let rise, uncovered, 15 minutes or until puffy. (Do not overproof bagels.)3.For boiling and baking, preheat oven to 400°F. Bring water and sugar to a boil in large, deep skillet or wok. Spray 2 baking sheets with nonstick cooking spray; sprinkle with cornmeal. Carefully lower bagels, 3 at a time, into boiling water. Boil 5 minutes, turning often. Remove bagels using slotted spoon; drain briefly on paper towels. Place 2 inches apart on prepared baking sheets. Brush with beaten egg and sprinkle with sesame seeds, if desired. Bake 25 to 30 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
Nutritional Information:
Serving Size:
Sodium
536 mg
Protein
9 g
Fiber
1 g
Carbohydrate
118 g
Total Fat
1 g
Calories
501
Dietary Exchange:
Starch
7
Previous: Bagel snake, Bacon-Wrapped Scallops on Angel Hair Pasta, Bacon-wrapped mozzarella with fig jam, Bacon-Wrapped Breadsticks, Bacon-Wrapped BBQ Chicken,
Next: Bagna cauda, Bain-marie, Baked Acorn Squash with Apples and Raisins, Baked Alaska, Baked Alaska with chocolate mint,
|