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MULTI-GRAIN CINNAMON RAISIN BAGELS
(Dough Setting – Timer OK)
All ingredients at room temperature (70°F-80°/21°C-27°C)
1.5-Pound 2-Pound
Water 6 to 8 oz. 10 to 11 oz.
Salt 1-1/2 tsp. 2 tsp.
Olive Oil or Vegetable Oil 1 Tbsp. 2 Tbsp.
Bread flour 2 cups 2-3/4 cups
Quick cook oatmeal 1/2 cup 2/3 cup
Whole wheat flour 1/4 cup 1/3 cup
Brown sugar, packed 1 Tbsp. 1-1/2 Tbsp.
Cinnamon 1-1/2 tsp. 2 tsp.
Active Dry Yeast 1-1/2 tsp. 2 tsp.
Raisins 1/2 cup 3/4 cup
Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”.
When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around
four fingers, moisten ends, overlap and join ends. Turn circle inside out.
Place shaped
bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth.
Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts
water to a boil in Dutch
oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each
side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels.
Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in
preheated 400°F/212°C oven for 20 to 25 minutes or until golden brown. For crispier
crust, spritz bagels several times with water during baking.
M
AKES
6 - 10 B
AGLES
KEN’S BASIC EGG BAGELS
(Dough Setting – Not for Timer)
All ingredients at room temperature (70°F-80°/21°C-27°C)
1.5-Pound 2-Pound
Water 4 to 6 oz. 7 to 8 oz.
Salt 1-1/2 tsp. 2 tsp.
Vegetable oil 1-1/2 Tbsp. 2 Tbsp.
Bread flour 2-1/2 cups 3-1/3 cups
Sugar 1 Tbsp. 1-1/2 Tbsp.
Active Dry Yeast 1-1/2 tsp. 2 tsp.
Raisins 1/2 cup 3/4 cup
Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.
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