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  Recipe Home » Diabetic » MINIATURE BAGELS
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  MINIATURE BAGELS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 268
Ingredients:
1 package active dry yeast
1/2 C. warm water
4 C. flour, divided
3 Tbls. sugar
1 Tbls. salt
dried onion flakes
1 C. water
1 egg white
1 Tbls. water
poppy seeds
sesame seeds
Instructions:
Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combine 2 C. of the flour, sugar and salt in a large mixer bowl. Beat in yeast mixture and 1 C. water gradually on low speed. Beat on medium speed 5 minutes. Stir in remaining flour to make soft but workable dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl; turn greased side up. Cover and let rise in warm place 30 minutes; dough will not have doubled. Punch down Dough. Turn dough onto lightly floured surface; knead slightly. Divide dough in half. Roll half of the dough into a 12-inch square. Cut into 24 strips, 6 by 1-inch. Shape each strip into a ring, pinching ends together. Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minutes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling. Reduce heat; simmer dough rings, a few at a time, uncovered, for 7 minutes, turning once. Remove with slotted spoon; let stand on kitchen towels 5 minutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes. Mix egg white and 1 Tbls. water in small bowl. Remove bagels from oven, brush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion flakes. Return to oven; bake until brown, about 20 minutes. Remove and cool on wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no longer than 2 months.
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