Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 x Potato, peeled and quartered
- 2 c. Boiling water
- 1 pkt active dry yeast
- 4 c. All-purpose flour
- 1/2 Tbsp. Salt
- 1 1/2 Tbsp. Sugar
- 1/4 c. Vegetable oil
- 2 lrg Large eggs
- Cornmeal to dust cookie sheet
- 2 quart Water
- 1 x Egg white (optional)
Инструкции
- Directions:Put potato into boiling water and boil for 15 min. Throw away potato and let water cold to about 110 degrees F.
- Transfer 1/3 c. of the potato water to a small bowl. Sprinkle yeast over top of water and stir to combine. Set aside for 3 min.
- Sift flour, salt, and 1/2 Tbsp. of the sugar together into a large bowl. Add in yeast mix. Stir in another 2/3 c. of the potato water and the oil. Add in Large eggs one at a time and stir briskly till a dough ball is formed.
- Turn dough out onto a floured surface and knead for about ten min till dough ball is hard, adding a little extra flour if needed. Place in a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a hot place for about 1 hour till dough has risen to double its original size. Punch the risen dough down to flatten and remove from bowl.
- Cut dough into 18 equal pcs and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together and healthy pinch closed. (A little water on the ends will help secure them.) Repeat till 18 rings are formed. Cover all rings with the towel and let rise for 20 min.
- Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust with cornmeal.
- Bring the 2 qts water to a boil. Add in the remaining Tbsp. of sugar to the boiling water. Drop the bagels into the water one at a time, cooking each for 3 min, turning once. As each bagel is removed from the water, place it on the cookie sheet. If you like, paint the tops of the bagels with 1 egg white which has been beaten with 1 tsp. water. Bake for 12 to 15 min, till golden.
- Melody Zlatkin
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 12 servings | |
| Calories 222 | |
| Calories from Fat 51 | 23% |
| Total Fat 5.81g | 7% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 35mg | 12% |
| Sodium 312mg | 13% |
| Potassium 123mg | 4% |
| Total Carbs 35.98g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.85g | 1% |
| Protein 5.83g | 9% |
