Egg Bagels
Source of Recipe
Frugal Folks Life
List of Ingredients
1 package regular or quick-acting active dry yeast
1 cup warm water
4 cups all-purpose or unbleached flour ( don't use self-rising flour)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 eggs
2 quarts water
2 tablespoons sugar
1 egg yolk
1 tablespoon water
Recipe
Dissolve yeast in warm water in 2 1/2 quart bowl.
Stir in 1 1/4 cups of the flour, 2 tablespoons sugar, the oil, salt and eggs.
Beat until smooth.
Stir in remaining flour.
Turn dough onto lightly floured surface: knead until smooth and elastic,
about 5 minutes.
Place in greased 2 1/2 quart bowl: turn greased side up.
Cover and let rise in warm place until double, about 45 minutes.
( dough is ready if indentation remains when touched.)
Punch down dough; divide into 16 equal parts. roll each part into rope, about 6 inches long; moisten ends with water and pinch to form a bagel.
Or shape each part into smooth ball; punch hole center and pull gently to
enlarge hole and make uniform shape.
Let rise 20 minutes.
Heat oven to 375 F.
Heat 2 quarts water and 2 tablespoons sugar to boiling in Dutch oven; reduce heat.
Add 4 bagels.
Simmer uncovered, turning once, 4 minutes; drain on towel.
Repeat with remaining bagels, four at a time.
Beat egg yolk and 1 tablespoon water slightly; brush over bagels.
Bake on greased cookie sheet until golden brown, 30-35 minutes; cool. 16 bagels;
145 calories per bagel.
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