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Recipe: Israeli Bagels
Categories: None
Yield: 1 Servings
2 pk Dry granulated yeast or 2
-- cakes compressed yeast
2 tb Spoon sugar
2 1/2 c Lukwarm water
8 c Flour; sifted
2 ts Salt
---------------------GLAZE--------------------------
1 Egg yolk; beaten with:
1 ts Water
Coarse salt
source : Classic Kosher Cooking by Sara Finkel
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.
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.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Nov 5, 1998, converted by MM_Buster v2.0l.
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