Friday, November 20, 2015





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)

1 egg white
1  tablespoon water

1/4 cup Durkee® Poppy Seed
OR Durkee® Sesame Seed

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.
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


ShirleyAnn Pearman
Recipe Marketing



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