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|Whole wheat flour||8 Cup (128 tbs)|
|Compressed yeast||2 Cup (32 tbs)|
|Lukewarm potato water||2 Cup (32 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Eggs||4 , beaten|
|Brown sugar||2 Tablespoon|
|Boiling water||2 Quart|
Serving size: Complete recipe
Calories 5029 Calories from Fat 876
% Daily Value*
Total Fat 100 g153.9%
Saturated Fat 17.4 g87.1%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 6334.3 mg263.9%
Total Carbohydrates 923 g307.7%
Dietary Fiber 151.4 g605.5%
Sugars 117.9 g
Protein 193 g386.3%
Vitamin A 21.4% Vitamin C 1.3%
Calcium 58.3% Iron 301.3%
*Based on a 2000 Calorie diet
2. Add the honey and oil to the remaining potato water and stir into the flour mixture. Add the eggs and beat to form a dough.
3. Turn onto a lightly floured board and knead for 10 minutes. The dough should be quite firm. Add more flour if necessary.
4. Return the dough to a clean buttered bowl, cover, and let rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
5. Preheat the oven to 450 degrees.
6. Knead the dough again until smooth and elastic.
7. Pinch off pieces of dough and roll into ropes 6 inches long and 3/4 inch wide.
8. Bring the ends of the dough together and pinch to form doughnut shapes.
9. Drop the sugar into a pot with the boiling water. Drop the bagels into the water one at a time and, when they come to the surface, turn them over. Boil for 1 minute longer.
10. Put the bagels on an oiled baking sheet and bake for 10 to 15 minutes, or until golden brown and crisp.