| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 2 |
c |
Warm Water |
| 4 |
|
Eggs |
| 1 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Salad Oil |
| 8 |
c |
Flour |
INSTRUCTIONS
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 boxersrock@juno.com (Sheryl Donner) on Aug
16, 1998, converted by MM_Buster v2.0l.
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