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  Authentic Bagels
 
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Submitted:
  2012-05-10
Prep Time:
  1 hour
Yield:
  1
Difficulty Level:
  Adventurous
Category:
  Pareve
Meal:
  Breakfast
  Lunch
  Sandwich
  School or Work Lunch
  Brunch
  Dinner
  Kid Favorites
Course:
  Breads
Health Conscious:
  Low Sugar
Cuisine:
  American
Cooking Method:
  Bake
  Stove Top Cook
Occasion:
  Picnic
Main Ingredients:
  not specified
Source:
  Neighbor
Bracha:
  HaMotzi

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Authentic Bagels
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These taste like they are from the store, no, better!
 
Ingredients

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Preparation
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Helpful Hints
You can sprinkle cornmeal on your baking sheet for a real professional look.
Prepare homemade cream cheese (see my recipe) and you are truly a balabuste!
Same recipe can be used for whole wheat flour, but add more water to the dough.
To feed my large family dinner, I triple this dough.
 
Comments / Reviews
what size pot and how much water?
pippa, 2012-05-10
I use a 6-quart pot and fill it two-thirds with water. The more important factor, though, is the shape of the pot. It should be wide so that you don't have to boil one at a time. Don't overcrowd the pan because they grow when boiling. In my pot, I can fit 4 bagels at a time.
shiradye, 2012-05-11
You say roll into Bagel Shape? Please give some idea of size, and how do you get the hole in the middle?
shulamith, 2012-05-13
You roll the dough into a rope on the countertop and then wrap the dough around your palm to overlap with the other end of the rope of dough. Roll between your palm and the counter to seal the circle. (I hope this is clear.) There is no size given because you can make any size you like!
shiradye, 2012-05-14
After I shaped the dough into bagels and let them rise they stuck slightly to the paper when I wanted to lift them into the boiling water - any ideas?
gberg, 2012-05-20
have you made these with whole wheat flour?
faigeb, 2012-05-29
If it sticks slightly to the paper, it is fine. After the bagels are boiled, I sprinkle some cornmeal on the baking paper and that helps it not stick during baking (besides looking so professional). Yes, I have made them with whole wheat flour, with no alterations, but I might let them rise more before boiling so as to acheive a lighter effect. (Bagel stores are notorious for heavy whole wheat bagels, but I try to be better than the bagel store!)
shiradye, 2012-05-29
The big girls make these for class parties. We get the leftovers. Here's a snapshot.
shiradye, 2012-06-25
This is definitely my favorite recipe. I've tried making bagels many different ways and I would rate this as being the best. I'm looking forward to using whole wheat next time.
dinas, 2012-11-18
 
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Other Recipes with these Main Ingredients
No Main Ingredients specified in this recipe.

Other Recipes by this Chef

 1. No-mixer Granola Bars
 2. Maple-pecan Crunch Filling
 3. "like The Bakery" Basic Yeast Dough
 4. Eggplant Borekitas
 5. Nile Perch With Delicious Sauce


Tag with this Recipe
American
Pareve
Adventurous
HaMotzi
Low Sugar
Picnic
Bake
Stove Top Cook
Breakfast
Lunch
Sandwich
School or Work Lunch
Brunch
Dinner
Kid Favorites
Breads


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