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Grandma Sherrill's Bagels
August 18, 2016

I've made three different bagel recipes and this is by far the quickest and easiest. The flavor is delicious, though not as close to the bagels I'm accustomed to eating. I halved the recipe, made 5 giant bagels, boiled for 50 seconds, put a little coarse corn meal on the tray, did each rise an additional 10 minutes than written and baked for 25 minutes. The bagels are perfectly chewy on the outside, crisp on the bottom, and the right density texture inside. I ate one just out of the oven with butter, and then I pan fried the second and ate with cream cheese! Absolutely delicious!

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