Poppy Seed Hamantaschen Bagels

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Poppy Seed Hamantaschen Bagels might be a recipe you should try. This recipe serves 8 and costs 65 cents per serving. This side dish has 305 calories, 10g of protein, and 7g of fat per serving. Head to the store and pick up bread flour, sugar, salt, and a few other things to make it today. Several people made this recipe, and 124 would say it hit the spot. It is brought to you by What Jew Wannan Eat. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 68%, this dish is solid. Similar recipes include Poppy Seed Filling for Hamantaschen, Mohn - Poppy Seed Filling for Hamantaschen, and Whole Wheat Poppy Seed Bagels.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 cups bread flour, sifted

1 package (2¼ teaspoons) instant yeast

1 tablespoon oil

Poppy Seeds

1½ teaspoons salt

1 tablespoon sugar

1¼ cups warm water or more in needed

Equipment:

oven

pot

baking paper

baking sheet

Cooking instruction summary:

First mix the yeast with 1 cup warm water and wait 10 minutes until it foams up. Then add in remaining flour, sugar, salt, oil and water and knead until you have a smooth ball, about 10 minutes, adding more water if needed.Divide the big ball into 8 little balls and let them rest for 10 minutes so the gluten relaxes and you can make bagels!Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil.Roll out your dough into strips and bend into a triangle securing at one end.Boil the bagels for one minute, and flip and boil for one more minute. They should expand a bit.Then put bagels a cookie sheet lined with parchment paper and top however you like. I did poppy seeds!Bake for about 20 minutes until brown and crispy.

 

Step by step:


1. First mix the yeast with 1 cup warm water and wait 10 minutes until it foams up. Then add in remaining flour, sugar, salt, oil and water and knead until you have a smooth ball, about 10 minutes, adding more water if needed.Divide the big ball into 8 little balls and let them rest for 10 minutes so the gluten relaxes and you can make bagels!Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil.

2. Roll out your dough into strips and bend into a triangle securing at one end.Boil the bagels for one minute, and flip and boil for one more minute. They should expand a bit.Then put bagels a cookie sheet lined with parchment paper and top however you like. I did poppy seeds!

3. Bake for about 20 minutes until brown and crispy.


Nutrition Information:

Quickview
305k Calories
10g Protein
6g Total Fat
50g Carbs
11% Health Score
Limit These
Calories
305k
15%

Fat
6g
10%

  Saturated Fat
0.72g
5%

Carbohydrates
50g
17%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
443mg
19%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
56%

Selenium
26µg
38%

Vitamin B1
0.5mg
33%

Folate
106µg
27%

Fiber
4g
17%

Phosphorus
160mg
16%

Calcium
141mg
14%

Copper
0.28mg
14%

Magnesium
49mg
12%

Vitamin B2
0.18mg
11%

Vitamin B3
2mg
10%

Zinc
1mg
10%

Iron
1mg
8%

Vitamin B5
0.76mg
8%

Vitamin B6
0.1mg
5%

Vitamin E
0.71mg
5%

Potassium
159mg
5%

Vitamin K
1µg
1%

covered percent of daily need
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Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

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