Bagels (israeli bagellike pretzels)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| ¼ | cup | Warm water |
| 4 | cups | Flour |
| 1 | teaspoon | Ground caraway |
| 1 | teaspoon | Salt |
| ⅞ | cup | Margarine |
| ½ | cup | Vegetable oil |
| 1 | large | Egg beaten |
| 1 | teaspoon | Water |
| Sesame seeds for topping | ||
Directions
Dissolve the yeast in the water and set aside. Mix flour, caraway, and salt. Blend in the margarine and oil. Make a hole in the center; pour in the yeast water mixure and combine well. You may have to add morelukewarm water to make a firm but not stiff do Cover the bowl with a towl and place in a warm spot for one hour so the dough can rise. Preheat the oven to 375. Shape the dough into crescents about three inches long. Brush eachwith some of the egg water mixture and sprinkle with the sesame seeds. place Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman