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:
covered percent of daily need
