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|Warm water||2 Cup (32 tbs)|
|Whole wheat flour||5 Cup (80 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
Serving size: Complete recipe
Calories 2999 Calories from Fat 190
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 185.1 mg
Sodium 5944.3 mg247.7%
Total Carbohydrates 638 g212.6%
Dietary Fiber 93.5 g374%
Sugars 40.7 g
Protein 107 g214.2%
Vitamin A 5.6% Vitamin C 0.42%
Calcium 27.6% Iron 179.8%
*Based on a 2000 Calorie diet
Let yeast activate.
Add salt and flour, and knead 10 minutes.
Cover, and let rise 45 minutes.
Remove from bowl, and divide into twelve equal portions.
Shape each into a smooth ball.
Poke fingers through center and shape into a doughnut with a large hole.
Place on a lightly floured surface.
Cover, and let rise 30 minutes.
In a large kettle, bring honey and 3 quarts water to a gentle boil.
Grease a baking sheet, and lightly sprinkle with cornmeal.
Gently lift bagels into boiling water.
Several may be boiled at one time.
Simmer 5 minutes, turning often.
Drain on paper toweling, and then transfer to baking sheets.
Brush with egg wash prepared with beaten egg yolk and 1 tablespoon water.
Sprinkle with sesame seeds, if desired.
Bake in a 400Â° F.oven for 35 to 40 minutes.
NOTE: For a lighter bagel, replace half the whole wheat flour with white.