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Title: Bagels And Variations (Cinn.Raisin/Date And Onion)
Yield: 60

Ingredients

      8 c  water; lukewarm
      2 tb active yeast; saf-instant is
           - best
    1/2 c  sugar
     16 c  flour

Instructions

450 degree over, 10 to 15 minutes. Makes 60 bagels.
Proof yeast in water, let sit 5 minutes, should be foamy. Add the sugar,
salt, and about 14 cup flour. Add enough flour to make a semi-stiff
dough. Knead 15 minutes until smooth and satiny using additional flour as

needed. Return dough to oiled bowl and let rise until double, about 45-60

minutes.
Preheat oven to 450. Punch dough down and knead lightly. Cut into 4 oz.
portions and roll into ropes about 3/5" in diameter and 6" long. Pinch
ends of dough together to form doughnut shape. Do this by wrapping dough
around 2 or 3 fingers, pinch, then roll joining on board.
Bring water to a boil and add 2 Tblsp sugar per 2 quarts water. Drop
bagels into water one at a time and turn them over when they come to the
surface. Boil 1 min longer. Place bagels on oiled cookie sheet, sprinkle

with poppy seeds, sesame seeds, or whatever strikes your fancy. Bake
10-15 min until golden brown. Remove from pan immediately. Can be baked
on parchment paper.

Variation: (These are wonderful!)

Cinnamon Raisin/Date Bagels

Add with the sugar to the above recipe etc.
1/4 cup molasses
2 Tblsp cinnamon
1 Tblsp nutmeg
1 1/2 cups raisins or dates

Onion Bagels

To the above recipe add:
2 onions grated
1 cup poppy seeds (optional)

Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil,

or
Garlic.

Per serving: 129 Calories (kcal); trace Total Fat; (2% calories from fat);
4g Protein; 27g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: Kathy Cox

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