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Bring the oil
and the water to a boil. In the meantime,
mix well the meal and the salt and the
onion. When the water boils, reduce the heat
to low and add the meal mixture.
Beat well
using a wooden spoon until the mixture pulls
easily away from the sides of the pot.
Remove the pot from the heat.
Add in the
eggs, one at a time, beating well with the
wooden spoon after each addition, until the
is smooth. Portion the dough into a dozen
balls, using either a wet ice cream scooper,
meat baller or greased hands. Flatten the
balls on the greased tray and press a hole
into the center of each ball, forming the
bagel shape. Place each about 2 inches apart
on the tray and bake in a pre heated 350
degree Fahrenheit oven for about 40 minutes
or until slightly crispy. Remove and cool.
Store in an airtight container.
Note: These
bagels are more on the savory side. For a
more breakfast-oriented product, delete the
onions and substitute a quarter cup or so of
raisins and a teaspoon of cinnamon. |
