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...
* 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.