Try this Egg Bagels #2 recipe, or contribute your own.
Suggest a better descriptionMix 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 boxersrock@juno.com (Sheryl Donner) on Aug 16, 1998,
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Serving Size: 1 Serving (2406g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6191 | ||
Calories from Fat: 1175 (19%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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: 6191
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