Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Bagels II Recipe
    Lost? Site Map

    Bagels II

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    0 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    bagels

    Units: US | Metric

    Directions:

    1. 1
      In large mixer bowl, combine yeast and 1 3/4 cups of flour.
    2. 2
      Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
    3. 3
      Beat 3 minutes at high speed.
    4. 4
      By hand, stir in enough of the remaining flour to make a moderately stiff dough.
    5. 5
      Turn out on lightly floured surface and knead until smooth, 5 to 8 minutes.
    6. 6
      Cover, let rest 15 minutes.
    7. 7
      Cut into 12 portions and shape into smooth balls.
    8. 8
      Punch a hole in center of each with a floured finger.
    9. 9
      Pull gently to enlarge hole, working each bagel into uniform shape. Cover, let rise 20 minutes.
    10. 10
      In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to a boil.
    11. 11
      Reduce temperature to a simmer.
    12. 12
      Cook bagels 4 or 5 at a time, for 7 minutes, turning once. Drain and place on ungreased baking sheet. Bake in 375 degrees oven for 30 to 35 minutes.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on November 09, 2002

      15

      I'm really sorry, but even though I followed this recipe perfectly to the last word, the bagels turned out hard like hockey pucks! I may be mistaken, but doesn't the yeast have to be proofed first? This was my first attempt at making bagels, so maybe I did something wrong, but after this disaster, I don't think I'll be trying any bagel recipe soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2010

      55

      This is an awesome recipe! I love baking, but don't have the time to spend days doing it. I can make a batch of these on Saturday morning and have enough for breakfast every day that week and still use some for sandwiches in my lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2007

      45

      Very nice. I made these with 3/4 whole wheat flour and 1/4 white. I also cut the sugar in half, but they were still incredibly tasty. My dd's gave them two thumbs up!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Bagels II

    Serving Size: 1 (957 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 177.2
     
    Calories from Fat 4
    69%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 583.7 mg
    24%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.2 g
    13%
    Protein 5.0 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites