Mix ingredients, then knead 10 minutes. Place in greased bowl, cover and let rise in warm spot. When risen, punch down. Divide into 32 pieces. Let rise 15 minutes. Drop bagels in boiling water. Boil 3 minutes. Place on greased sheet; brush on egg yolk glaze. Bake at 425 degrees for 2 minutes. Recipe by: http://www.cookbooks.com Posted to JEWISH-FOOD digest by firstname.lastname@example.org (Sheryl Donner) on Aug 16, 1998,
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|Serving Size: 1 Serving (2406g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1175 (19%)|
|Amt Per Serving||% DV|
|Total Fat 130.6g||174 %|
|Saturated Fat 34.2g||171 %|
|Monounsaturated Fat 42.3g|
|Polyunsanturated Fat 32.4g|
|Cholesterol 4230mg||1302 %|
|Sodium 1442.5mg||50 %|
|Potassium 3132.6mg||82 %|
|Total Carbohydrate 977.9g||288 %|
|Dietary Fiber 40.1g||160 %|
|Sugars, other 937.8g|
|Protein 257.1g||367 %|
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Calories per serving: 6191
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