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Parve
Easy
2 Hours
Diets 
Fresh, hot, crunchy bagels made in your own kitchen will surely turn your melaveh malkah into a real hit. They’re delicious to eat as is fresh out of the oven, or you can top them off with any spread you have handy. For a nutritional option, try this wholesome tuna loaded with veggies and great flavor.
Yield: 8 bagels
2 and 1/4 teaspoons Gefen Dry Yeast
1 and 1/2 cups warm water
3 tablespoons sugar
4 and 1/3 cups Glicks Flour
1 tablespoon salt
1 small sweet potato
1 onion
1 green pepper
4 cans Gefen Tuna
4 tablespoons Gefen Mayonnaise
1/2 teaspoon salt
In a mixer, combine yeast, water, and sugar. Let the mixture sit until bubbles form.
Add flour and salt and mix on medium speed for three minutes or until very well combined.
Let dough rise for 45 minutes.
Preheat oven to 350 degrees Fahrenheit.
Divide the dough into eight pieces. Roll each piece into a bagel shape (a thicker circle with a smaller center looks best).
Fill a medium-sized pot halfway with water and bring the water to a boil.
Place one bagel at a time into the water (if you have a larger pot, you can do more than one at a time; just be sure that each bagel has its space and they are not touching each other). Let it cook on each side for 30 seconds. Remove from water and place onto a cookie sheet.
Sprinkle with everything spice and bake for 20–30 minutes.
Dice the sweet potato, onion, and pepper into very small pieces (the smallest that you can). Place on to a cookie sheet and spray very generously with cooking spray. Bake at 400 degrees Fahrenheit for 25 minutes.
In a separate bowl combine tuna, mayonnaise, and salt. Add the grilled vegetables and mix with the tuna.
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Thanks to Personally Printed NJ for donating the accessories for this spread.
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