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Bagels II

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Bagels II picture
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Preparation

50min

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Cooking

100min

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Total

150min

Allergens:

peanut

wheat

Ingredients

servings iconAmount:
g / bagels
Water image
Water

Beverages

29.6g/1fl oz
Leavening agents image
Leavening agents

Baked Products

4g/1tsp
Sucrose image
Sucrose

Sweets

2.8g/1serving packet
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Wheat flours image
Wheat flours

Cereal Grains and Pasta

137g/1cup unsifted, dipped
Salt image
Salt

Spices and Herbs

6g/1tsp
Poppy seed image
Poppy seed

Spices and Herbs

2.8g/1tsp

Direction

1

In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.

2

Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).

3

Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.

4

While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.

5

Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.

6

Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.

Nutritional Facts
Amount:
127.92416666666668g

/

82%14%4%

324

Kcal
Carbs62g
Protein10.2g
Fat3.4g

For a serving size of 1 bagels

Calories
323.6kcal
% Daily Value*
Carbs
62g
Protein
10.2g
Fat
3.4g
vitaminC
0mg
saturatedFat
0.5g
fiber
2.5g
iron
1mg
sodium
584.7mg
vitaminA
1.6µg
cholesterol
0mg
sugar
3.5g
calcium
48.1mg
potassium
101.6mg
vitaminB6
0mg
transFat
0g
vitaminD
0µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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