12 Serves
72 Mins
Preheat your oven to 220°C. In a large mixing bowl, combine warm water, sugar, cooking oil, yeast, egg, and maple syrup, stirring until the yeast is dissolved.
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NorwegianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
95 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
28 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Gradually incorporate the all-purpose flour into the wet mixture using a spatula until a firm, smooth dough forms.
Transfer the dough to a clean surface and knead for 10 minutes, adding extra flour if sticky. Let the dough rest covered for 10 minutes.
Divide the dough into 12 equal portions. Roll each into a 10-inch rope, wrap around your hand, and press the ends together to form a bagel shape, smoothing the seam.
Bring a large pot of water mixed with honey to a boil. Prepare a clean towel, a bowl of sesame seeds, and parchment-lined baking sheets.
Boil the bagels in batches for 90 seconds, turning halfway through. Remove with a slotted spoon to the towel to cool slightly.
Press each cooled bagel into the sesame seeds to coat both sides, then place on the prepared baking sheets.
Bake for 10 minutes, then flip the bagels and bake for another 10 minutes until evenly browned. Cool on a wire rack.
35
g2
g30
g
Peruvian