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Cooking Recipes
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Jewish
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Water Bagels
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| Ingredients: |
- 1 1/2 cup Warm water
- 3 Tbs Sugar
- 1/2 tsp Salt
- 1 pk Cake yeast
- 1 ga Water
- 4 1/2 cup Flour
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| Directions: |
- Pour enough warm water in a large bowl. Dissolve yeast, then add sugar, salt and enough flour to make a soft dough. Knead for 10 minutes. Let rise for 15 minutes. Flatten on a floured surface and roll to 1 inch thick. Cut into strips 12 inches by 1 inch.
- Roll each strip to 1/2" thick and cut in half. Pinch ends together and seal to form a circle. Cover and let rise for 20 mintes. Preheat oven to 375F. Put a little salt and sugar into the gallon of water and bring to a boil. Boil 4 bagels at a time for 7 minutes per batch, turning over halfway through the cooking. Remove with slotted spoon, and plae on an ungreased baking sheet.
- Sprinkle with poppy seeds, garlic, coarse salt, or chopped dried onion if desired. Bake at 375F for 30 minutes.
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