MM BY HELEN PEAGRAM
1 tsp sugar
1 cup warm water
1 tbsp dry yeast
2 eggs
1 tbsp vegetable oil
3 1/2 cup all-purpose flour (approx)
2 tsp salt
POACHING LIQUID
16 cup water
2 tbsp sugar
GLAZE
1/2 cup sesame or poppy seeds
1 egg, beaten
A Recipe for
Sesame Seed Bagels
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
This Recipe for Sesame Seed Bagels is one of thousands in the Recipes-to-go Bread Cookbook.
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
If you enjoy this Sesame Seed Bagels Recipe - you should enjoy the recipe collections you can find on the websites below:
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This is a recipe for Sesame Seed Bagels from the recipe cookbook of Recipes-to-go (Bread)
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
1. In a large bowl, dissolve 1 tsp sugar in water. Sprinkle yeast
over top. Let stand for 10 minutes til frothy. Whisk in eggs with
oil. Beat in 2 cups of the flour, sugar and salt until smooth.
Gradually stir in enough of the remaining flour to make a soft but
not sticky dough.
2. Turn onto a floured surface and knead for 8-10 minutes til smooth
and elastic and dough springs back when poked with finger. Place in a
greased bowl, turning to grease all over. Cover with plastic wrap and
tea towel. Let rise in warm place for 1 -1 1/2 hours or til doubled
in bulk.
3. Punch down; knead several times. Divide into 12 equal pieces.
Roll each into a 12 inch rope, covering pieces with towel while
working.
4. Bring ends of dough together, overlapping by about 1 inch and
stretching overlap around other end to meet underneath. Pinch firmly
to seal. NOTE: Unless ends are pinched together very firmly, they
will come apart in the water.
5. Poaching liquid. In a wide saucepan, bring water to a boil; add
sugar. Slip bagels into water, 3-4 at a time; cook over medium heat
for 1 minute. Using slotted spoon or spatula, remove bagels to well
greased or parchment lined baking sheets.
6. Glaze: Place sesame seeds in a dish. Brush bagels with egg. Dip
bagels in seeds. Return to baking sheet. Bake at 400 F for 20-25
minutes or til tops are golden and bottoms sound hollow when tapped.
Transfer to a rack to cool.
Variation:
Whole wheat Cinnamon Raisin Bagels: Substitute 1 cup whole wheat
flour for all purpose. Increase 2 Tb sugar to 1/4 cup. Stir in 2 ts
cinnamon along with eggs. After punching down dough, thoroughly knead
in 1 cup raisins. Omit sesame seeds.
Canadian Living Nov/93
Serves: 1
Sesame Seed Bagels Recipe brought to you by Recipes To-Go