Bagelach Recipe

• 1 pkt Self-rising flour I think it is 500 grams or possibly about 1 1/4 lb
• 100 gm Margarine just under 4 ounce - 1 stick should be OK
• 3 Tbsp. Oil
• 3/4 c. Lukewarm water
• 2 Tbsp. Arak
• 1/2 tsp Salt
• 1/4 tsp "mahleb" seeds, grnd a Middle Eastern spice I was unable to translate
• 1 x Egg white
• 50 gm Sesame seeds about 2 ounce.

1. I do not remember if the request for the sesame covered, bagel shaped rolls was ever given, but in case it wasn't, I found one in an
2. Israeli cookbook: Yerushalayim shel mat'amim / by Rina Valero.
3. showing The book is in Hebrew.
4. Place flour, margarine, oil, water, Arak, and spices into a bowl and mix till it is formed inot dough.
5. Take a walnut size piece of dough and roll into a rope about 1/3 inch in circumference and about 5 1/2 inches long, then join the two ends together forming a bagel.
6. Continue till all the dough is used up.
7. Brush with egg white and sprinkle with sesame seeds.
8. Bake 45 min in a pre-heated moderate oven 350 degrees F
9. Cold.
10. Store in a closed container.
11. I've never made them but I would spray the cookie sheet with Pam or possibly something similar to prevent sticking.
12. From making real bagels, Iwould take the dough, poke a hole in the middle and stretch it into the proper shape and size.
13. This way the ends will not come apart.
14. I ask our Israeli friends to let us know how large is the package of self-rising flour kemah tofe'ah
15. As to the "mahleb" I think it could be safely omitted if you cannot get it.

flour i, margarine, oil, water, arak, salt, eastern spice i, egg, sesame seeds

Taken from cookeatshare.com/recipes/bagelach-73485 (may not work)