Heart: Izzie's Cohen's Bagels

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* Exported from MasterCook Mac *

 

Izzie's Cohen's Bagels

 

Recipe By : Heart of the Home, Ann Jackson (1995) p74

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups potato water

1 tablespoon honey

1 package yeast

6 cups flour -- * see note

1/4 cup oil

1 teaspoon salt

1 egg -- or egg replacer

1 large pot of boiling water

Toppings for bagels:

poppy seeds

sesame seeds

finely chopped onion

finely chopped garlic

 

* any mixture of whole wheat and unbleached white is fine

 

Dissolve yeast and honey in potato water. Let sit for about 8

minutes. Stir in half the flour until is is well mixed. Add the rest

of the flour and the rest of the ingredients and give it about 200

stroked. Turn onto a board and knead about 8 to 10 minutes. This is a

very stiff dough so don't worry about it -- add only enough flour to

the board to keep it from sticking.

 

Put in a greased bowl, cover it, and let sit for one hour.

 

Punch down. Break off a piece of dough, roll out like a fat pencil.

Press ends together and put risen side down in boiling water (you can

add a touch of honey to the water if you want). Let boil 30 seconds

to 1 minute on each side, covered. Keep the water rapidly boiling.

 

Shake a little cornmeal over a cookie sheet (or grease it). Place

bagels on the cookie sheet and sprinkle with seeds, onions, etc. Bake

at 350F for 25 to 30 minutes or till nice and brown.

 

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Per serving (excluding unknown items): 3386 Calories; 67g Fat (18%

calories from fat); 88g Protein; 595g Carbohydrate; 212mg

Cholesterol; 2217mg Sodium

Food Exchanges: 38 Starch/Bread; 1 1/2 Lean Meat; 11 1/2 Fat; 1 Other

Carbohydrates

 

 

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