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BAGELS | |
2 tbsp. baking yeast 6 tbsp. sugar 2 c. water 6 c. unbleached white flour 1/2 c. oil 2 tsp. salt Read directions completely before starting. Makes approximately 30. Dissolve 2 tablespoons baking yeast (3 dry yeast packages) and 6 tablespoons sugar in 2 cups warm water. Add 2 cups unbleached white flour, beating it with a whisk. Let rise as a sponge for 10 minutes. Beat in 1/2 cup oil, 2 teaspoons salt and about 4 more cups of flour (optional: whole wheat). Use a whisk until it gets too thick and then use a spoon. Turn dough out onto a floured board and knead for about 10 minutes. Add only enough flour on the board to prevent sticking. The dough should be soft but not sticky. Roll lumps of dough between your hands and workable into rolls 3/4 x 8 inch. Take one end of roll and wrap around your first two fingers into bagel shape sealing the two ends by rolling seams together. Let rise 15 minutes on well floured board. Have ready a 4 quart pot 2/3 full of boiling water. Drop 4 or 6 bagels into boiling water, risen side down. Count 10 seconds, turn over, count 10 seconds and remove from water with a slotted spatula and place 1/2 inch apart on a well oiled cookie sheet (Pam works great). Bake at 375 degrees for 25-30 minutes or until golden brown. Option: Brush top of bagels with butter to remain soft. |
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