INGREDIENTS

INSTRUCTIONS

GLAZE
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 RubyTues59@aol.com on Oct 4, 1998, converted by
MM_Buster v2.0l.

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