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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 29, 2013

Egg Bagels

These bagels boiled larger and fluffier than the new york bagels.  Granted, that could have been user error, but I love egg bagels and I won't purchase them often as they usually contain yellow food coloring.  Trust me, the color you sometimes see in a store is not the color of these bagels.  This recipe is also from

  8 Cup All Purpose Flour                                                          4 1/2 Tsp Active Yeast
  2 Cup warm water                                                                   1 Tbl Kosher Salt
  ¼ Cup Olive Oil                                                                       1 Tbl Sugar
  4 Large Eggs                                                                           

Combine all ingredients in a large bowl; knead gently 10 minutes, until thick and sticky. Place mixture in a separate large greased bowl; cover and allow to rise in a warm spot 20 minutes.  Once risen, punch dough down; divide into 30 round donut-shaped pieces. Place back in greased bowl; cover and allow to rise 15 minutes.

Meanwhile, bring a large bowl of water to a boil. Preheat oven to 450F. Line two baking sheets with non stick foil or a silicone mat.

Drop risen bagel pieces into water in small batches; cook each batch 3 minutes and remove to paper towels to dry.

Place boiled bagels on prepared baking sheets. 

Bake until golden, about 25 minutes. 

Cool and serve.

Per Serving: 152 Cal (18% from Fat, 12% from Protein, 70% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 26 g  Carb; 1 g Fiber; 1 g Sugar; 10 mg Calcium; 2 mg Iron; 248 mg Sodium

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