Miniature Bagels

Recipe By : typed into MC by Shane Ludwig Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
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1 package active dry yeast
1/2 cup warm water
4 cups flour — (divided)
3 tablespoons sugar
1 tablespoon salt
Dried onion flakes
1 cup water
1 egg white
1 tablespoon water
Poppy seeds
Sesame seeds

Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin
e 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix
ture and 1 cup water gradually on low speed. Beat on medium speed 5 minutes.
Stir in remaining flour to make soft but workable dough. Turn dough onto a lig
htly floured surface; knead until smooth and elastic, about 10 minutes. Place
in lightly greased bowl; turn greased side up. Cover and let rise in warm plac
e 30 minutes (dough will not have doubled). Punch down dough, turn dough onto
lightly floured surface; knead slightly. Divide dough in half. Roll half of t
he dough into a 12-inch square. Cut into 24 strips, 6×1 inch. Shape each stri
p into a ring, pinching ends together. Place 1 inch apart on ungreased baking
sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minu
tes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling
. Reduce heat; simmer dough rings, a few a!
!
t a time, uncovered, for 7 minut
es, turning once. Remove with slotted spoon; let stand on kitchen towels 5 mi
nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes.
Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b
rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion
flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on
wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long
er than 2 months.

(68 calories per serving) 1 serving=1 Bread exchange

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NOTES : Original Source unknown

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