BAGELS
Bagels
|
Ingredients
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon salt 1 envelope Fleischmann's® RapidRise Yeast
¼ cup warm water
1½ cups warm water (120 to 130º F)
Optional
1 egg white 1 tablespoon water
Optional:
1/4 cup Durkee®
Poppy Seed
OR Durkee® Sesame Seed |
Method
1.
Combine flour, sugar and salt together in a large
bowl.
2.
Dissolve yeast in ¼ cup warm water with a sprinkle
of sugar (1/8 teaspoon)
3.
Add yeast mixture to flour mixture and then gradually
add water until form a soft dough.
4.
Knead for approximately 10 minutes or until smooth
and elastic, adding additional flour as necessary.
5.
Place in a greased bowl.
6.
Cover and let rise in a warm place for approximately
30 to 60 minutes or until double in bulk.
7.
Punch down dough and divide into 12 small
balls. Push a finger through the middle
of each ball creating a round hole about ½ inch in diameter.
8.
Place on a lightly greased baking sheet.
9.
Cover and let rise for 30 minutes.
10.
Preheat oven to 375°.
11.
Boil
at least 2-inches of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer bagels in water for 2 to 3 minutes
turning once. Remove from water and
replace the bagels on the greased baking sheet.
12.
Mix
together egg white and a tablespoon of water. Brush the egg white wash over each bagel. Sprinkle poppy seeds or sesame seeds over the
bagels.
13.
Bake
for 30 minutes.
Optional Variations:
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
Onion Bagels: Add 2 tablespoons of dehydrated minced onion,
and replace salt with onion salt.
Bagels were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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