Home Made Bagels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
5 cups White Flour2 cups wheat flour1 T salt1/4 ounce yeast2 T sugar1 T olive oil 2 1/4 cups warm water2 T malt syrup (for poaching)
Combine flour, salt, and yeast in a large bowl. Combine sugar, oil and water in a small bowl. Make a well in the dry ingredients and add the wet mixing first with a spoon. When the dough becomes to firm, begin kneading by hand or with a dough hook, trying to add more flour all the while. The dough will be dry, and that's good.
After about ten minutes or when the dough is smooth and elastic form into a ball and place in an oiled bowl. Cover with plastic wrap and let rise for 1 hour. Should be well risen and a finger pressed into to it should leave a lasting mark.
Punch the dough down. Roll and divide into three pieces. Roll each piece into a rope and cut into five pieces. Re-roll each piece into a ball and then into a rope. Pinch the ends to form circles. Place bagels on 2-3 baking sheets greased with non-fat cook spray and cover with a towels. Allow to rise for 20 minutes.
Meanwhile boil a 2 quart pot of water and preheat your oven to 500F. Once water boils add the malt syrup. When the bagels are nice and puffy add them one at a time to the water and poach for 1 minute, flipping once. Place back on the tray and bake for 10-15 minutes until golden brown.
Makes 15 Bagels
Tips: I like to make toppings for my bagels, such as mish-mosh. These can be sprinkled on bagels after they've poached. They'll stick nicely. Also, I sometimes add 1/2-1 cup of ground flaxseed to give these a little extra fiber.
Number of Servings: 15
Recipe submitted by SparkPeople user TAMP_IT.
After about ten minutes or when the dough is smooth and elastic form into a ball and place in an oiled bowl. Cover with plastic wrap and let rise for 1 hour. Should be well risen and a finger pressed into to it should leave a lasting mark.
Punch the dough down. Roll and divide into three pieces. Roll each piece into a rope and cut into five pieces. Re-roll each piece into a ball and then into a rope. Pinch the ends to form circles. Place bagels on 2-3 baking sheets greased with non-fat cook spray and cover with a towels. Allow to rise for 20 minutes.
Meanwhile boil a 2 quart pot of water and preheat your oven to 500F. Once water boils add the malt syrup. When the bagels are nice and puffy add them one at a time to the water and poach for 1 minute, flipping once. Place back on the tray and bake for 10-15 minutes until golden brown.
Makes 15 Bagels
Tips: I like to make toppings for my bagels, such as mish-mosh. These can be sprinkled on bagels after they've poached. They'll stick nicely. Also, I sometimes add 1/2-1 cup of ground flaxseed to give these a little extra fiber.
Number of Servings: 15
Recipe submitted by SparkPeople user TAMP_IT.
Nutritional Info Amount Per Serving
- Calories: 245.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 468.1 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 1.9 g
- Protein: 6.9 g
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