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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough. It might be possible that you need to add a little flour or water. | 2. Let the dough rise for one hour at a warm place. | 3. On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces. | 4. Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter. | 5. Put the bagels onto a baking tray and let rise for 30 minutes. | 6. In a largar pan (like one you use for cooking pasta) bring water to boil. | 7. Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds. | 8. Turn the bagels and let simmer for 30 seconds on the down side. | 9. Take them out and put them on a plate to drain leftover water. | 10. Put seeds on top, like sesame, poppy, sunflower, etc. | 11. Bake on baking tray at 220°C for 20 minutes. | 12. Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes. | 13. Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	500			289140.0	63302.7	4700.5	1121.8
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
honey	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
water	300			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.