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Healthy Bagels

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  Warm water 1 1⁄2 Cup (24 tbs) (105F, 40C)
  Active dry yeast 1⁄4 Ounce (1 Package, 1 Tablespoon)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon, melted
  All purpose flour 5 Cup (80 tbs)
  Water 2 Quart

Pour 1-1/2 cups warm water into a large bowl; stir in yeast and 2 tablespoons sugar until dissolved.
Set aside until foamy, about 15 minutes.
Add salt, butter or margarine and 2 cups flour; beat until smooth.
Cover with a dry cloth; set aside 20 minutes.
Add remaining flour, 1 cup at a time, until dough pulls away from side of bowl.
Turn out on a lightly floured board.
Knead dough, adding flour as necessary, until smooth and elastic.
Dough should be firmer than most bread dough, but not stiff or dry.
Clean and grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth.
Let rise in a warm place until doubled in size, about 2 hours.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a lightly floured surface.
Knead 5 times.
Divide dough into 18 equal parts.
Roll each part into an 8-inch rope.
Form rope into a circle, crossing rope about 1/2 inch from ends.
Pinch together; fold ends under.
Pinch again.
Place bagels on lightly floured baking sheets.
Cover with a dry cloth.
Let rise 20 minutes.
Preheat oven to 400F (205C).
Grease 3 baking sheets.
In a 4- or 6-quart pot, boil 2 quarts water and 2 tablespoons sugar.
Carefully slip 4 or 5 bagels at a time into boiling water.
Boil about 1 minute, turning frequently.
If bagels boil too long, they will become soggy.
Remove with slotted spoon.
Place on greased baking sheets.
Bake boiled bagels until lightly browned, 15 to 20 minutes.
Immediately remove from baking sheets.
Cool on a rack.

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