Serves: 9
Total Calories: 196
In a small saucepan, bring 3/4 cup water to a boil add butter or margarine, 2 tablespoons sugar and salt stir until butter or margarine is melted. Cool to lukewarm in a large bowl. Dissolve yeast in remaining 1/4 cup warm water let set until foamy, 5 to 10 minutes. Add egg, bran cereal and yeast mixture to cooled butter mixture. Gradually stir in 2 1/4 cups flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic, 7 to 10 minutes, using remaining flour. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, about 1 hour (dough will not double in bulk). Divide into nine to twelve even portions form into smooth balls. With thumbs, make a hole in the center of each, spreading evenly to make doughnut shapes. Place on a greased baking sheet. Cover and let rise in a warm place, free from drafts, until they start to rise, about 20 minutes. Preheat oven to 425° F. In a large kettle or skillet, combine 3 quarts water and 1 tablespoon sugar bring to boil. Drop three or four bagels one at a time, into boiling water. Simmer 1 minute on a side, turning once. Remove with a slotted spatula and drain on paper towels. Place on a lightly-greased baking sheet. Sprinkle with optional sesame or poppy seed. Bake for 17 to 20 minutes or until lightly browned. Remove to wire racks to cool.
This Bran Bagels recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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