Water (80°F/27°C) 1 cup
Sugar 1112tbsp
Salt 1 tsp
Bread Flour 3 cups
Active Dry Yeast 21/4tsp
Glaze :
Egg, Beaten
Toppings :
Sesame Seeds, Poppy Seeds, Cracked Wheat,
Wheat Flakes or dried Onion Flakes
(optional)
Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the dough ingredients into the bread pan.
2. Place the bread pan in the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the DoughProgram.) Press START.
4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan; knead on
a floured surface for 5 to 10 minutes, until smooth.
5. Place the dough in a greased bowl, turning to coat evenly. Cover with plastic wrap and let the
dough rest for 20 minutes. ....
6. Punch the dough down again. Cut the dough into 6 equal pieces. Form each piece of dough into
a ball. Make a hole in the center of each ball with thumbs and stretch until smooth and hole is
about 1 inch.
.
8.
g.
10. Cool on wire rack.
Place Bagels on a greased baking sheet. Cover and let rise for 10 minutes.
Heat oven to 425°F. Bring 6 cups water to a boil in a large skillet or saucepan. Reduce heat to
medium. Cook Bagels 2 at a time for I minute. DO NOT TURN BAGELS OVER. Place Bagels
back on greased baking sheet.
Brush with beaten egg and sprinkle with choice of toppings, if desired. Bake at 425°F for 20 to 25
minutes, until deep golden brown.
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