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|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 1⁄2 Cup (24 tbs) (110°)|
Serving size: Complete recipe
Calories 2310 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5858 mg244.1%
Total Carbohydrates 486 g161.9%
Dietary Fiber 21.5 g86%
Sugars 46.5 g
Protein 70 g139.2%
Vitamin A 0.01% Vitamin C 0.15%
Calcium 11.8% Iron 173%
*Based on a 2000 Calorie diet
Combine water, sugar, and salt.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Cover; let dough rest 15 minutes.
Cut into 12 portions; shape into smooth balls.
Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover; let rise 20 minutes.
In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling.
Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once.
Place on greased baking sheet.
Bake at 375° for 30 to 35 minutes.(For bagels that have been broiled, bake about 25 minutes.)