Here is the second recipe I mentioned a minute ago, lol.
From Julie (at Veggies Unite!)
Fantastic Fat-free Bagels
2 packages of yeast
4 1/4 cups of unbleached flour
1 1/2 cups warm water (115 to 120 degrees F)
3 T of sugar
1 T of salt
1/2 T of cinnamon (optional)
1 T sugar (optional)
1/2 cup of raisins (optional)
brown sugar, non-dairy milk, molasses (for a glaze)
Combine the yeast and 1 cup of the flour. In a seperate bowl, combine water, 3
T of sugar and salt. Add to flour mixture. Stir in raisins, 1 T of sugar, and
cinnamon, if using. Beat with electric mixer or stir vigourously until no
lumps remain and the mixture is sort of splashy. Add the raisins and remaining
flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8
minutes. Cover and let rise for ten to fifteen minutes.
Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions,
rolling each into a ball and pulling a hole through in the middle with your
fingers. [OR roll into a snake and press the ends together, which is the
traditional way.] Place the bagels on the cookie sheet, cover and let rise in
a warm place for at least 20 minutes and no more than 2 hours (or you'll have
dough coming out of your ears).
Meanwhile, put one gallon of water and one tablespoon of sugar in a large pot
to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes
(depending on the toughness of the skin you prefer - the longer they boil, the
tougher they get), turning once. Preheat oven to 375 degrees F. Mix the brown
sugar, molasses, and non-dairy milk. Drizzle onto the bagels for a sweeter
taste. Bake the bagels for 31 minutes, or until golden brown.
Serves: 12 - 24
Nutrition Information: With raisins and brown sugar - 12 bagels: 201 calories,
0 g fat Without raisins and brown sugar - 12 bagels: 163 calories, 0 g fat