Bagels And Variations (Cinn.Raisin/Date And Onion) Recipe
Servings: 12
Ingredients
Directions
- 450 Degree over, 10 to 15 min.
- Makes 60 bagels.
- Proof yeast in water, let sit 5 min, should be foamy. Add in the sugar, salt, and about 14 c. flour. Add in sufficient flour to make a semi-stiff dough. Knead 15 min till smooth and satiny using additional flour as needed. Return dough to oiled bowl and let rise till double, about 45-60 min.
- Preheat oven to 450. Punch dough down and knead lightly. Cut into 4 ounce. portions and roll into ropes about 3/5" in diameter and 6" long. Healthy pinch ends of dough together to create doughnut shape. Do this by wrapping dough around 2 or possibly 3 fingers, healthy pinch, then roll joining on board.
- Bring water to a boil and add in 2 Tblsp sugar per 2 qts water. Drop bagels into water one at a time and turn them over when they come to the surface. Boil 1 minutes longer. Place bagels on oiled cookie sheet, sprinkle with poppy seeds, sesame seeds, or possibly whatever strikes your fancy. Bake 10-15 minutes till golden. Remove from pan immediately. Can be baked on parchment paper.
- Variation: (These are wonderful!)
- Cinnamon Raisin/Date Bagels
- Add in with the sugar to the above recipe etc.
- 1/4 c. molasses2 Tblsp cinnamon1 Tblsp nutmeg1 1/2 c. raisins or possibly dates
- Onion Bagels
- To the above recipe add in:2 onions grated1 c. poppy seeds (optional)
- Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil, orGarlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 12 servings | |
| Calories 639 | |
| Calories from Fat 14 | 2% |
| Total Fat 1.63g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 179mg | 5% |
| Total Carbs 135.52g | 36% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.78g | 6% |
| Protein 17.22g | 28% |
