Israeli bagels

6 servings

Ingredients

Quantity Ingredient
2 packs Dry Granulated Yeast <OR> 2 cakes Compressed Yeast
2 tablespoons Sugar
1 each Egg Yolk; beaten with 1 teaspoon water
2½ cup Lukewarm Water
8 cups Flour; sifted
2 teaspoons Salt
X Coarse Salt

Directions

GLAZE

ISRAELI BAGELS

These chewy bagels can be seen strung around poles at just about every kiosk in Israel. They are thinner, but larger in circumference, than American bagels -- crispier, with more salt on the outside and less on the inside. Chewing these pretzel-like bagels is a good outlet for excess energy.

Dissolve yeast and sugar in water. Combine with remaining ingredients. Beat well. Knead until soft and smooth. Let rest for 10 minutes but do not let rise. Shape into bagels by pinching off pieces of dough. Roll each piece into a rope ½-inch thick and 6 inches long. Attach ends. Place on a greased cookie sheet, brush with yolk-water mixture, and sprinkle with coarse salt. Bake in a preheated 425 F oven for about 20 minutes until golden brown.

VARIATION:

Dough can be rolled into pencil-thin strips, shaped into pretzels or different letters of the alphabet, and baked at 425 F for 15 minutes.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkowitz

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