Free Recipe Bagelach
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Bagelach Recipe
1 pk Self-rising flour [I think
-it is 500 grams or about 1
-1/4 lb]
100 g Margarine [just under 4 oz –
-1 stick should be OK]
3 tb Oil
3/4 c Lukewarm water
2 tb Arak
1/2 ts Salt
1/4 ts mahleb seeds; ground [a
-Middle Eastern spice I was
-unable to translate]
1 Egg white
50 g Sesame seeds [about 2 oz.]
Bagelach Preparation
I don”t remember if the request for the sesame covered, bagel shaped rolls was ever given, but in case it wasn”t, I found one in an Israeli cookbook: Yerushalayim shel mat”amim / [by] Rina Valero. Steimatzky, c1984. [From the style, I see the librarian in me is showing] The book is in Hebrew. Place flour, margarine, oil, water, Arak, and spices into a bowl and mix until it is formed inot dough. Take a walnut size piece of dough and roll into a rope about 1/3 inch in circumference and about 5 1/2 inches long, then join the two ends together forming a bagel. Continue until all the dough is used up. Brush with egg white and sprinkle with sesame seeds. Bake 45 minutes in a pre-heated moderate oven [350 degrees F] Cool. Store in a closed container. I”ve never made them but I would spray the cookie sheet with Pam or something similar to prevent sticking. From making real bagels, I would take the dough, poke a hole in the middle and stretch it into the proper shape and size. This way the ends won”t come apart. I ask our Israeli friends to let us know how large is the package of self-rising flour [kemah tofe”ah] As to the mahleb I think it could be safely omitted if you can”t get it. Posted to JEWISH-FOOD digest by Linda Shapiro on Dec 28, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Bagelach?
If you know a better Bagelach Recipe please comment below.