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Ingredientes
- 1 1/2 tsp yeast
- 2 c. bread flour
- 1 1/2 Tbsp. sugar
- 1 tsp salt
- 3/4 c. water
- 1 Tbsp. barley malt syrup
- 2 Tbsp. poppy seeds *NOTE
Direcciones
- *NOTE sesame seeds, kosher salt, or possibly chopped onion, or possibly whatever!
- 1. Add in all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine. Process on the manual cycle.
- 2. At the end of the cycle, remove the dough from the machine. Preheat the oven to 375 degrees. In a large pot, bring 2 qts of water to a boil.
- 3. While the water comes to a boil, divide the dough into 8 pcs. Roll each piece into a rope 12 inches long. Make a circle of each piece, overlapping the ends by at least an inch and pressing or possibly rolling the overlap tightly to seal. Let the bagels rise for only 5 min.
- 4. Add in the malt syrup to the boling water. Lower the bagels a few at a time into the water. As soon as the bagels rise to the top, remove them with a spatula and place on a lightly greased baking sheet. Sprinkle with .75 tsp. of any of the toppings over each bagel and bake for 20 min, or possibly till golden brown.
- NOTES:I couldn't find barley malt syrup, so I used molasses. It seems to work in almost the same way.
- I make 4 bagels out of this recipe, instead of 8. They seem to be the same size as the kind you would buy in the store if there are 4 of them.
- If you want them smaller, make 8.
- Greg Larkin
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 25 | 9% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 130mg | 4% |
| Total Carbs 56.22g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.06g | 3% |
| Protein 9.57g | 15% |
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