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October 2018

Punch Recipes

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Perfect Buttermilk Biscuit

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1/2 c Shortening 2 1/4 c Flour 2 1/2 ts Baking powder 1/2 ts Baking soda 1 tb Sugar 1/2 t...

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Bagels Recipe

Bagels recipe and other punch recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bagels recipe  PDF



4 1/2 To 5 cups all purpose flour
3 tb Bs sugar
1 tb Bs salt
2 Active yeast
2 tb Bs margarine
1 tb Bs sugar
1 Egg white
Water
Mi 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. Heat 1 1/2 cups water and margarine to 120 130 degrees. Add to dry ingredients beat 2 minutes at medium speed. Add 1/2 cup flour beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8 10 minutes. Set in greased bowl turn to grease top. Cover let rise in warm, draft free place 1 hour. Punch dough down. Cover let rest 15 minutes. In a large skillet heat 1 inch water over medium low heat to a simmer add remaining sugar and salt. Divide dough into 12 pieces shape 3 pieces into smooth balls. With floured finger, poke a 1 inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again cook 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mi egg white and 1 Tbs water brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20 25 minutes. Remove from sheets. Cool. Fleischmann's

Bagels recipe and other punch recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
643 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print Bagels recipe  PDF   Punch recipes RSS   New

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1/2 c Butter softened 1/2 c Sugar 1 Egg yolk 1 ts Pure vanilla e tract 1 c Unbleached allpurpose flour 1/4 ts Salt 1 Egg beaten Crystalline sugar chopped Recipe by: BAKERS' DOZEN (BETH SETRAKIAN) SHOW BD1A08 Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mi ture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in wa ed paper or plastic wrap and chill for at least an hour. Preheat oven to 350 degrees. Brush re...

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