*  Exported from  MasterCook  *
                              Miniature Bagels
 Recipe By     : typed into MC by Shane Ludwig <thierry@wru.org>
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Diabetic                         Bread
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
      1/2  cup           warm water
    4      cups          flour -- (divided)
    3      tablespoons   sugar
    1      tablespoon    salt
                         Dried onion flakes
    1      cup           water
    1                    egg white
    1      tablespoon    water
                         Poppy seeds
                         Sesame seeds
 Dissolve yeast in warm water; let stand until bubbly, about 10 minutes.  Combin
 e 2 cups of the flour, sugar and salt in a large mixer bowl.  Beat in yeast mix
 ture and 1 cup water gradually on low speed.  Beat on medium speed 5 minutes.  
 Stir in remaining flour to make soft but workable dough.  Turn dough onto a lig
 htly floured surface; knead until smooth and elastic, about 10 minutes.  Place 
 in lightly greased bowl; turn greased side up.  Cover and let rise in warm plac
 e 30 minutes (dough will not have doubled).  Punch down dough, turn dough onto 
 lightly floured surface; knead slightly.  Divide dough in half.  Roll half of t
 he dough into a 12-inch square.  Cut into 24 strips, 6x1 inch.  Shape each stri
 p into a ring, pinching ends together.  Place 1 inch apart on ungreased baking 
 sheets.  Repeat with remaining dough.  Cover and let rise in warm place 30 minu
 tes.  Heat oven to 375 degrees F.  Heat 4 inches water in Dutch oven to boiling
 .  Reduce heat; simmer dough rings, a few a!
 t a time, uncovered, for 7 minut
  es, turning once.  Remove with slotted spoon; let stand on kitchen towels 5 mi
 nutes.  Place on ungreased baking sheets.  Bake until firm, about 10 minutes.  
 Mix egg white and 1 tablespoon water in small bowl.  Remove bagels from oven; b
 rush with egg white mixture.  Sprinkle with poppy seeds, sesame seeds or onion 
 flakes.  Return to oven; bake until brown, about 20 minutes; remove and cool on
  wire rack.  Store tightly wrapped in refrigerator 1 week or in freezer no long
 er than 2 months.
 (68 calories per serving) 1 serving=1 Bread exchange
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 NOTES : Original Source unknown