Proof the yeast with one cup of flour in the water for 1-to-8 hours
Add the rest of the flour, sugar, and salt and mix
Knead for about five minutes
Rise until doubled-- about 60-90 minutes
Punch down and refrigerate for 2-to-12 hours
Preheat the oven to 425 F
Shape 12 bagels
Bring the 2 quarts of water and malt powder to a boil
Boil, four at a time, for 30 seconds to 1 minute per side
Egg wash and seed
Bake for 10 minutes, rotate sheets, bake for 10 minutes, rotate and check-- bake until golden brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (418g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 908.6mg||31 %|
|Potassium 82.2mg||2 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 44g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 219
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