Bagels #2
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Bagels #2
  Bagels    Bread  
Last updated 6/12/2012 1:05:50 AM. Recipe ID 31016. Report a problem with this recipe.
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      Title: Bagels #2
 Categories: Bread
      Yield: 12 Servings
      1 ts Sugar
      1 tb Flour
    2/3 c  Lukewarm water
      2    Eggs
      2 pk Dry yeast
    1/4 c  Vegetable oil
      3 c  Flour
      2 tb Sugar extra
  1 1/2 ts Salt

MMMMM----------------------POACHING LIQUID---------------------------
     16 c  Water
      2 tb Sugar

      1    Egg yolk
      1 tb Water
           Poppy or sesame seeds
  From: (Micaela Pantke)
  Date: Tue, 27 Jul 93 13:11:54 +0200
  From: (Dawn Scotting)
  In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in
  yeast & stand until frothy (2 mins).  Stir in eggs & oil.  Mix 1 cup
  flour, extra sugar & salt into yeast mixture.  Beat with wooden spoon
  until smooth. Stir in enough of the remaining flour to make a soft
  dough.  Turn onto a lightly floured surface & knead until smooth &
  elastic (about 10 mins).  Place in a greased bowl, turn dough over in
  the bowl to grease all over.  Cover with plastic wrap, stand in a
  warm place to rise (prove) for 1 hour or until doubled in size &
  imprint remains when dough is pressed.  Punch down dough using fist,
  knead for 2 mins.  Divide into 12 equal portions.  Shape each piece
  into a ball (keep dough covered with plastic wrap while shaping).
  Poke finger through centre of each ball. Twirl around finger to form
  a ring. Place on floured oven tray & cover. Allow to rise for 15
  mins. Bring water to the boil in a large pan. Add sugar. Place half
  the bagels into the water, cook 1 min. Turn, cook for 1 min longer.
  Using a slotted spoon, remove bagels to a greased baking tray lined
  with greased foil. Cook remaining half of bagels in poaching liquid.
  Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or
  sesame seeds. Bake in a hot oven (400F) for 25 mins or until golden.
  Cool on a wire rack. Makes 12.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 31016 (Apr 03, 2005)

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