Prep 1 hr
Cook 25 mins
These will remind you of bagels in flavor and texture, but are much easier to make. These are great with soups and stews or toasted for breakfast with cream cheese and olive.
- 2 1⁄2-3 1⁄2 cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 1⁄4 ounces active dry yeast
- 3⁄4 cup water
- 1⁄2 cup milk
- 2 teaspoons oil
- 1 egg (beaten)
- poppy seeds or sesame seeds (optional) or caraway seed, if desired (optional)
- Grease 2 cookie sheets.
- In a large mixing bowl, combine 1 1/2 cups flour, sugar, salt, and yeast.
- In a small saucepan, heat water, milk, and oil till very warm (120-130 degrees); add this to flour mixture.
- Blend on low speed till moistened; beat 2 minutes at medium speed.
- By hand stir in additional 3/4 to 1 1/2 cups of flour till dough pulls cleanly away from sides of bowl.
- On floured board, knead in 1/4 to 1/2 cups of flour till dough is smooth and elastic; about 5 minutes.
- Place in greased bowl; cover loosely with plastic wrap and cloth towel and let rise in warm place till light and doubled in size, about 40-50 minutes.
- Punch down and divide dough into 18 pieces.
- Roll each piece into a 8-inch rope.
- Form a ring, overlapping ends; press to seal.
- Rise is warm place till light and doubled in size--about 15 to 25 minutes.
- Brush rings with egg and sprinkle with seeds.
- Heat oven to 400 degrees.
- Place a 9x13 pan of water on lowest rack of oven.
- Place cookie sheet on middle rack over the baking pan.
- Bake at 400 degrees for 18-22 minutes until golden brown and rings sound hollow when tapped.
- Remove from oven and immediately brush with water; cool on cookie sheet.