This is an eggless, sugarless bagel but does use 2 tablespoons of honey.
You can make these with water, orange or apple juice.
Makes 8 bagels
Sodium Per Recipe: 41.3 mg
Sodium Per Bagel: 5.166 mg
Protein: 7.62 g
Carbohydrate: 47.8 g
Dietary Fiber: 4.695 g
Total Sugars: 4.49 g
Total Fat: 3.771 g
Saturated Fat: .528 g
Monounsaturated Fat: 2.028 g
Polyunsaturated Fat: .859 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .038 g
Total Omega-6 FA: 0 g
Potassium: 342.6 mg
Sodium: 5.166 mg
Vitamin K: 2.2 mcg
Folic Acid: 18 mcg
Place all ingredients in bread machine except poppy seeds, in
order listed. Set for dough. When add raisins buzzer
sounds, add 2 1/2 tablespoons of poppy seeds. Let dough rise fully on dough cycle.
Preheat your oven to 350° F.
When dough is ready, lay on lightly floured bread board and break into
8 pieces. Shape into round balls, set on lightly greased cookie or baking sheet, then press down gently. Now,
punch a center hole with your finger or thumb. Let the dough rise a half hour covered.
Five minutes before dough is ready, bring a pan of water to boiling.
You can add a bit of honey to the water if you like.
Drop into boiling water. Remove each in about a minute usng a pancake turner (they will have risen
greatly), and then pull out and set on baking pan covered with parchment paper.
When all eight are ready, bake at 350° F for about 20 minutes or until
golden (not dark) brown.
Serve hot and fresh with light strawberry or other berry jam. (Forget the cream cheese -- too much fat and too much sodium.)
Microwave covered with wax paper or paper towel Thaw on defrost for up to 2 minutes.