3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each
bagel once. Remove with slotted spoon and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for
20 – 25 minutes or until done; cool on wire rack.
SOFT PRETZEL DOUGH
Ingredients 16 pretzels
Water (80°F/27°C) 1¼ cups
Egg yolk, room temp. 1
Oil 1 tbsp.
Sugar 2 tbsp.
Salt 1½ tsp.
White pepper
1
/8 tsp.
Bread our 3½ cups
Active dry yeast 2¼ tsp.
Select Dough Course 11
Glaze:
Egg white 1
Water 1 tbsp.
Toppings (optional) Kosher salt, sesame seeds
Method:
1. Place dough on lightly oured surface. Divide into thirds, making 3 (10-inch
regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end,
braid together. Pinch together at other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm
place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds.
Bake at 375ºF/190ºC for 25 minutes or until done.
BAGEL DOUGH
Ingredients 8 bagels
Water (80°F/27°C) 1 cup
Sugar 1½ tbsp.
Salt 1½ tsp.
Bread our 3 cups
Active dry yeast 2 tsp.
Select Dough Course 11
Glaze:
Egg, beaten 1
Toppings (optional)
Sesame seeds, poppy seeds, cracked wheat, dry cereal
or dehydrated onions
Method:
1. Place on lightly oured surface. Divide into pieces. Roll each in smooth ball,
making hole in center of each with thumbs. Gently pull to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for 10
minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each
bagel once. Remove with slotted spoon and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20
– 25 minutes or until done; cool on wire rack.
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