Israeli Bagels
By: Anonymous
Published: Friday, February 12, 2010 - 3:16pm

Ingredients




2 pkts Dry granulated yeast or 2 cakes compressed yeast
2 tablespoons Spoon sugar
cup Lukwarm water
8 cups Flour, sifted
2 teaspoons Salt
1 Egg yolk, beaten with:
1 teaspoon Water
Coarse salt





Preparation

1 Dissolve yeast and sugar in water. Combine with remaining ingredients. Beat well. Knead until smooth and soft. Let rest for 10 min. but do not let rise. Shape into bagels by pinching off pieces of dough. Roll each piece into a rope 1/2 inch thick and 6 inches long. Attach ends. Place on a greased cookie sheet, bruch with yolk-water mixture, and sprinkle with coarse salt. Bake in a preheated 425 deg. oven for about 20 min. until golden brown. 2 Variation: Dough can be rolled into pencil-thin strips, shapped into pretzel or different letters of the alphabet and baked at 425 deg, for 15 minutes. 


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Preparation

 1  Dissolve yeast and sugar in water. Combine with remaining ingredients. Beat well. Knead until smooth and soft. Let rest for 10 min. but do not let rise. Shape into bagels by pinching off pieces of dough. Roll each piece into a rope 1/2 inch thick and 6 inches long. Attach ends. Place on a greased cookie sheet, bruch with yolk-water mixture, and sprinkle with coarse salt. Bake in a preheated 425 deg. oven for about 20 min. until golden brown.  2  Variation: Dough can be rolled into pencil-thin strips, shapped into pretzel or different letters of the alphabet and baked at 425 deg, for 15 minutes.