Recipe by Terry
"A homemade tradition in our family for 30 years!"
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A bit salty but VERY GOOD! I only had bread machine yeast so I used that and proofed it first with the water, salt and sugar-I read that it works better that way. I also read that self rising flour works better for bagels so I used that as well. The dough was very dry, tough and hard to work with. It also didn't seem to rise during the first 15 rest. They were tough to shape and then hardly rose even after 40 min. They puffed up while boiling, which was good and baked well. Will definitely make again with some changes that are more like the actually recipe lol :)
Yummy I saved the second batch after I boiled them and froze them for later... gonna try to add diffrent flavors next time...
The longer they rise for the better they'll be! I like to make twelve big bagels instead of twenty four mini ones, though.
I put a little honey in the boiling water and sprinkled corn muffin mix on the baking sheets.....oh so good! My son and I enjoyed making them together!
Simple and delicious. The dough is a delight to work with. I used bread machine yeast, kosher salt, and warm water, and kneaded 12 minutes or so to get it elastic and smooth (it was never perfectly smooth). You really can just punch a hole in these bagels. I shaped mine with wide holes, expecting the holes to get smaller as in other recipes I've tried, but they never closed up. After boiling, I put an egg white/water mix on top of some bagels and topped with various mixes. On metal baking sheets with a convection oven, it took about 20 minutes to cook the bagels. On a ceramic (I think) Pampered Chef pan, it took 25 minutes. I can't get over how fast and easy these were! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Sherrill's Bagels
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 4
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Mmm, delicious homemade bread just like grandma used to make.