Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 Would like to know how this dough turns out. Anytime I have to let rise twice it never rises the second time. Lolita >Bagels and Soft Pretzels Makes 10-12 Bagels > >3 cups flour (1+1/2 cup bean plus 1+1/2 cup tapioca) >1 teaspoon xanthan gum >2 teaspoons Knox gelatin >1 ½ tsp sugar >1 tbsp dry yeast (Red Star Quick Rise) >½ tsp salt >1 or 2 eggs >1 cup CF milk >1 ½ tbsp cooking oil > >Blend all dry ingredients. Add wet ingredients. Mix until dough >reaches a creamy texture. Let rise about ½ hour. Beat down after >first rise. Work on rice floured surface. Form shapes. > >BAGELS: Roll the dough into 5 or 6 inch ropes and form into circles. >Moisten ends & pinch together. >PRETZELS: Roll dough into 1-inch thick ropes and twist into shape. > >Let rise 10 minutes. Slide into a pot of boiling water  1 minute on >each side. Using a slotted spoon remove from boiling water and place >on an oiled cookie sheet. Sprinkle with salt, sesame seeds, poppy >seeds, garlic or your favorite seeds. > >Bake at 425 degrees for 20-25 minutes or until golden brown. Freeze >what you do not need immediately. > >Cinnamon & Raisin: 1-tsp cinnamon and ½ cup raisins. Quote Link to comment Share on other sites More sharing options...
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