On Line Cookbook
Bagels - Eva's Whole Wheat Maple Walnut Bagels
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Five News at Noon Internet website

Serves/Makes:12 bagels

  • 1/4 oz (7 grm) pkg Active dry yeast
  • 3/4 cup (175 ml) Warm water
  • 2 Eggs, well beaten
  • 2 tbsp (30 ml) Maple extract
  • 1/2 cup (125 ml) Brown sugar
  • 1/2 cup (125 ml) Walnuts, finely chopped
  • 2 tbsp (30 ml) Salt
  • 1 cup (225 ml) Whole wheat flour
  • 5 cups (1175 ml) All-purpose flour
  • In a large bowl, dissolve yeast in water.
  • Add egg, maple, brown sugar, walnuts, and salt. Mix well.
  • Mix in whole wheat flour and gradually add white flour until soft dough forms.
  • Knead for 10 minutes.
  • Let rise 1 hour.
  • Punch dough down.
  • Form 12 bagels and place on greased cookie sheets.
  • Let rise 1 hour.
  • Broil at 425 degrees (225 C.) for 3 minutes.
  • Place each bagel in boiling water for 1 minute.
  • Return to cookie sheet and bake at 400 degrees (200 C.) for 10 to 15 minutes.
1996 was the 90th year for the State Fair of Oklahoma. "Five News" provides this recipe winner: Eva McDonald of Bethany, Oklahoma won first place in the traditional breads category of the Fleischmann's Yeast "Best Ever Bread" contest. She created whole wheat maple walnut bagels to win the first place ribbon, an apron, a cookbook and $100.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2023 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.