| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Israeli |
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry granulated yeast or 2 cakes compressed yeast |
| 2 |
tb |
Spoon sugar |
| 2 1/2 |
c |
Lukwarm water |
| 8 |
c |
Flour; sifted |
| 2 |
ts |
Salt |
| 1 |
|
Egg yolk; beaten with: |
| 1 |
ts |
Water |
|
|
Coarse salt |
INSTRUCTIONS
GLAZE
source : Classic Kosher Cooking by Sara Finkel
Dissolve yeast and sugar in water. Combine with remaining ingredients. Beat
well. Knead until smooth and soft. Let rest for 10 min. but do not let
rise. Shape into bagels by pinching off pieces of dough. Roll each piece
into a rope 1/2 inch thick and 6 inches long. Attach ends. Place on a
greased cookie sheet, bruch with yolk-water mixture, and sprinkle with
coarse salt. Bake in a preheated 425 deg. oven for about 20 min. until
golden brown.
Variation: Dough can be rolled into pencil-thin strips, shapped into
pretzel or different letters of the alphabet and baked at 425 deg, for 15
minutes.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Nov 5, 1998, converted by MM_Buster v2.0l.
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