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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. | 2. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. | 3. Mix thoroughly until the dough forms up and leaves the sides of the bowl. | 4. Turn dough out on floured board and knead, adding small amounts of flour as necessary. | 5. Bagel dough should be pretty stiff. | 6. Work in as much extra flour as you can comfortably knead. | 7. Knead until smooth and elastic, 12-15 minutes. | 8. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. | 9. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour). | 10. Punch down and cut into thirds, and roll each piece between your palms into a rope. | 11. Cut each rope into 4 equal pieces and shape into balls. | 12. Roll the first ball into another rope that is about 2" longer than the width of your hand. | 13. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. | 14. If the dough resists rolling, dab on a drop of water with your finger. | 15. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. | 16. Cover and let stand until puffy, about 20 minutes. | 17. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. | 18. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. | 19. Cook for a total of 1 minute, turning once. | 20. Carefully lift each bagel out with a slotted spoon or skimmer. | 21. Drain momentarily. | 22. Turn into a dish with topping, if desired. | 23. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. | 24. Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. | 25. Turn bagels over when the tops begin to brown, and continue baking until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	475			0.0	0.0	0.0	0.0
active yeast	4			-	-	-	-
white sugar	25			19350.0	4999.0	0.0	0.0
vegetable oil	15	ml		118.9227	0.0	0.0	13.7961
bread flour	960			474787.2	95391.45599999999	15756.096000000001	2183.232
salt	20			-	-	-	-
white sugar	10			19350.0	4999.0	0.0	0.0
poppy seed	25			1155.0	61.886	39.578	91.432

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