32.
Bagel Dough
Yield 8 bagels
water 80°F/27°C 1 cup
sugar 12 TBL
salt 1 tsp
bread flour 3 cups
active dry yeast 24 tsp
Program
Glaze
egg, beaten 1
Toppings (optional)
sesame seeds, poppy seeds, cracked wheat dry cereal or dehydrated
onions
Method
1. Place on a lightly floured surface. Divide into pieces. Roll each
into a smooth ball, making a hole in the center of each with
thumbs. Gently pull to make a one inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm
place for 1 hour or until double in size.
3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 table-
spoons sugar. Place a few bagels at a time in boiling water.
Simmer 3 minutes, turning once. Remove with slotted spoon and
put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at
400°F/204°C for 20-25 minutes or until done; cool on a wire rack.
Banana Wheat Bagel Dough
Yield 12 bagels
egg, room temp. + enough 1
water 80°F/27°C to = 1 cup
oil 2 TBL
honey 1 TBL
salt 12 tsp
banana, mashed 2 cup
whole wheat flour 22 cups
bread flour 1 cup
active dry yeast 24 tsp
Program
Glaze
egg white, beaten 1
water 1 TBL
Toppings (optional)
poppy seeds, sesame seeds
Method
1. Place on a lightly floured surface. Divide into pieces. Roll each
into a smooth ball, making a hole in the center of each with
thumbs. Gently pull to make a one inch hole.
2. Place on a greased baking sheet. Cover and let rise in a
warm place for 1 hour or until double in size.
3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2
tablespoons sugar. Place a few bagels at a time in boiling
water. Simmer 3 minutes turning once. Remove with slotted
spoon and put back on greased baking sheet.
4. Brush with egg white and sprinkle with choice of toppings.
Bake at 400°F/204°C for 20-25 minutes or until done; cool
on a wire rack.
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