Fantastic Fat-free Bagels

INGREDIENTS

INSTRUCTIONS

Especially for Jan (nice to see you posting!) here are two of the
recipes from Veggies Unite! that seem to fit the bill.  Combine the
yeast and 1 cup of the flour. In a seperate bowl, combine  water, 3 T
of sugar and salt. Add to flour mixture. Stir in raisins,  1 T of
sugar, and cinnamon, if using. Beat with electric mixer or  stir
vigourously until no lumps remain and the mixture is sort of  splashy.
Add the raisins and remaining flour. Mix until dough is  tough. Turn
out on floured surface and knead for 6-8 minutes. Cover  and let rise
for ten to fifteen minutes.  Oil or spray a large cookie sheet. Divide
the dough into 12 to 24  portions, rolling each into a ball and pulling
a hole through in the  middle with your fingers. [OR roll into a snake
and press the ends  together, which is the traditional way.] Place the
bagels on the  cookie sheet, cover and let rise in a warm place for at
least 20  minutes and no more than 2 hours (or you'll have dough coming
out of  your ears).  Meanwhile, put one gallon of water and one
tablespoon of sugar in a  large pot to boil; reduce to simmering. Cook
bagels, 4 or 5 at a time  for 4 to 7 minutes (depending on the
toughness of the skin you prefer  ~ the longer they boil, the tougher
they get), turning once. Preheat  oven to 375 degrees F. Mix the brown
sugar, molasses, and non-dairy  milk. Drizzle onto the bagels for a
sweeter taste. Bake the bagels  for 31 minutes, or until golden brown.
Serves: 12 - 24  Nutrition Information: With raisins and brown sugar -
12 bagels: 201  calories, 0 g fat Without raisins and brown sugar - 12
bagels: 163  calories, 0 g fat  Posted to fatfree digest by
[email protected] on Oct 4, 1998,  converted by MM_Buster v2.0l.

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