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Bagelach


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Ingredients:

  • 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.]

Directions:

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 <lss@coconet.com> on Dec 28, 1998, converted by MM_Buster v2.0l.