D
OUGH
S
ETTING
1-1/2
cups
4 cups
2 tsp.
1 Tbsp.
1
tsp.
2 Tbsp.
3/4
cup
2 cups
1 tsp.
2 tsp.
1/2 tsp.
1
Tbsp.
LARGE
BATCH
Water
All-purpose/Bread Machine flour
Salt
Sugar
Quick-rise yeast
Poppy, caraway or sesame seeds* (Optional)
S
MALL
BATCH
Water
All-purpose/Bread Machine flour
Salt
Sugar
Quick-rise yeast
Poppy, caraway or sesame seeds*
(Optional)
*
Don’t add to bread pan; reserve for garnish.
Measure all ingredients into bread pan in order listed. Select Dough setting.
Press Start/Stop. When unit signals and display reads
O:OO,
press Start/Stop.
Remove to lightly floured surface and cover and let rise 5 minutes.
Shape dough into 8 balls for small batch
and 15 for large batch; make a hole in the
center of each ball with your
thumbs, about the size of
0
a quarter. Place on greased baking
sheet; cover and let rise in a warm
place* about 20 minutes. Fill a
large, deep saucepan with water and
1 Tbsp. sugar and bring to a boil.
Force holes open again if they begin to
close. Cook bagels in water for about
30 seconds each side; remove with slotted spoon and drain on wire rack.
Return to greased baking sheet; brush with Egg Glaze (Page 80) and sprin-
kle with seeds, if desired. Bake at
400°F/200C
for 25
-
30 minutes orontil
browned. Serve warm.
T
IP
:
Bagels are best eaten the same day.
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