Bagels And Variations (Cinn.Raisin/Date And Onion) Recipe

  1. 450 Degree over, 10 to 15 min.
  2. Makes 60 bagels.
  3. Proof yeast in water, let sit 5 min, should be foamy.
  4. Add in the sugar, salt, and about 14 c. flour.
  5. Add in sufficient flour to make a semi-stiff dough.
  6. Knead 15 min till smooth and satiny using additional flour as needed.
  7. Return dough to oiled bowl and let rise till double, about 45-60 min.
  8. Preheat oven to 450.
  9. Punch dough down and knead lightly.
  10. Cut into 4 ounce.
  11. portions and roll into ropes about 3/5" in diameter and 6" long.
  12. Healthy pinch ends of dough together to create doughnut shape.
  13. Do this by wrapping dough around 2 or possibly 3 fingers, healthy pinch, then roll joining on board.
  14. Bring water to a boil and add in 2 Tblsp sugar per 2 qts water.
  15. Drop bagels into water one at a time and turn them over when they come to the surface.
  16. Boil 1 minutes longer.
  17. Place bagels on oiled cookie sheet, sprinkle with poppy seeds, sesame seeds, or possibly whatever strikes your fancy.
  18. Bake 10-15 minutes till golden.
  19. Remove from pan immediately.
  20. Can be baked on parchment paper.
  21. Variation: (These are wonderful!)
  22. Cinnamon Raisin/Date Bagels
  23. Add in with the sugar to the above recipe etc.
  24. 1/4 c. molasses2 Tblsp cinnamon1 Tblsp nutmeg1 1/2 c. raisins or possibly dates
  25. Onion Bagels
  26. To the above recipe add in:2 onions grated1 c. poppy seeds (optional)
  27. Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil, orGarlic.

water, active yeast, sugar, flour

Taken from cookeatshare.com/recipes/bagels-and-variations-cinn-raisin-date-and-onion-73514 (may not work)

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