Zutaten für Bagels Ii
- 2 1/4 teaspoons Active Dry Yeast
- 5 1/2 cups All Purpose Flour
- 1 1/2 cups warm Water, 1 gallon Water
- 1 tablespoon Sugar (for dough), 1 tablespoon Sugar (for boiling)
- 2 teaspoons Salt
- Nonstick cooking spray
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Zubereitung von Bagels Ii
- In a large mixer bowl, combine the yeast and 1 3/4 cups of flour.
- In a separate bowl, combine the warm water, 1 tablespoon of sugar, and 2 teaspoons of salt.
- Add the wet ingredients to the yeast mixture.
- Beat on low speed with an electric mixer for 30 seconds, scraping down the sides of the bowl constantly.
- Beat on high speed for 3 minutes.
- Gradually add the remaining flour, 1 cup at a time, mixing until a moderately stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5-8 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rest for 15 minutes.
- Divide the dough into 12 equal portions. Shape each portion into a smooth ball.
- Using a floured finger, poke a hole in the center of each ball. Gently pull and stretch the hole to enlarge it, creating a uniform bagel shape.
- Cover the shaped bagels and let rise for 20 minutes.
- In a large kettle, combine 1 gallon of water and 1 tablespoon of sugar. Bring to a boil.
- Reduce heat to a simmer.
- Carefully cook the bagels in batches of 4-5, for 7 minutes per side, turning once halfway through.
- Remove the bagels from the water and place them on an ungreased baking sheet.
- Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
13g
Fat
0g
Carbs
12g
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Weeknight Time To Make Course Cuisine Preparation Occasion North American Healthy 5 Ingredients Or Less Breads Breakfast American Jewish Ashkenazi Oven Easy European Kid Friendly Low Fat Vegan Vegetarian Rolls Biscuits Dietary Low Cholesterol Low Saturated Fat Yeast Low In Something Equipment Number Of Servings 4 Hours Or Less
