Ingredients:

• 1 box (500 g) Loprofin Baking Mix
• 1 packet (7 g) dried yeast (included with mix)
• 1/2 tsp salt
• 300 mL (10 fl oz) water
• 2 Tbsp vegetable oil
• 120 mL (4 fl oz) Rich's Richwhip Non-Dairy Liquid
• 1 Tbsp low protein egg replacer
• 2-4 drops of egg shade food coloring

Method:

1. Preheat oven to 350 °F.
2. Mix all dry ingredients together first. Next, add your water, oil, non-dairy liquid, and egg replacer to the mix.
3. Knead ingredients into soft dough. Roll out the dough into thick "ropes" and squeeze ends together to form a circle. Place on a cookie sheet sprayed with a non-stick spray and let rise for 30-40 minutes.
4. Par boil in sugar water until bagels rise to the top (5 min). Remove the bagels and place on paper towels to drain.
5. Bake in oven at 350 °F until golden brown (approximately 20 minutes). If bagels are too doughy, place them under the broiler for 2-3 minutes until brown.

Tip: This recipe may also be used to make pretzels and English muffins. The pretzels are deep-fried after par boiling. The English muffins are saute´ed.

Yields: 8 bagels, 1 bagel = 1 serving