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Receta Bagels And Variations (Cinn.Raisin/Date And Onion)
by Global Cookbook

Bagels And Variations (Cinn.Raisin/Date And Onion)
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  Raciónes: 12

Ingredientes

  • 8 c. Water lukewarm
  • 2 Tbsp. Active Yeast SAF-instant is best
  • 1/2 c. Sugar
  • 16 c. Flour

Direcciones

  1. 450 Degree over, 10 to 15 min.
  2. Makes 60 bagels.
  3. Proof yeast in water, let sit 5 min, should be foamy. Add in the sugar, salt, and about 14 c. flour. Add in sufficient flour to make a semi-stiff dough. Knead 15 min till smooth and satiny using additional flour as needed. Return dough to oiled bowl and let rise till double, about 45-60 min.
  4. Preheat oven to 450. Punch dough down and knead lightly. Cut into 4 ounce. portions and roll into ropes about 3/5" in diameter and 6" long. Healthy pinch ends of dough together to create doughnut shape. Do this by wrapping dough around 2 or possibly 3 fingers, healthy pinch, then roll joining on board.
  5. Bring water to a boil and add in 2 Tblsp sugar per 2 qts water. Drop bagels into water one at a time and turn them over when they come to the surface. Boil 1 minutes longer. Place bagels on oiled cookie sheet, sprinkle with poppy seeds, sesame seeds, or possibly whatever strikes your fancy. Bake 10-15 minutes till golden. Remove from pan immediately. Can be baked on parchment paper.
  6. Variation: (These are wonderful!)
  7. Cinnamon Raisin/Date Bagels
  8. Add in with the sugar to the above recipe etc.
  9. 1/4 c. molasses2 Tblsp cinnamon1 Tblsp nutmeg1 1/2 c. raisins or possibly dates
  10. Onion Bagels
  11. To the above recipe add in:2 onions grated1 c. poppy seeds (optional)
  12. Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil, orGarlic.