IBAGELS
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BAGELS
Dough 6 Bagels
Water (801=/27_C) 1 cup
Lemon Juice 1 tsp
Sugar 1_ tbsp
Salt 1 tsp
Bread Flour 3 cups
Active DryYeast 2¼ tsp
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Glaze:
Egg, Beaten
Toppings:
Sesame Seeds, Poppy Seeds, Cracked Wheat,
Wheat Flakes or Dried Onion Flakes
(optional)
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Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
5. Divide the dough into 6 equal pieces. Form each piece of dough into a ball. Make a hole in the cen-
ter of each ball with thumbs and stretch until smooth and hole is about one to two inches.
6. Place Bagels on a greased baking sheet. Cover and let rise for 10 minutes.
7. Preheat oven to 4251=. In a 3-quart saucepan, comb ine 2 quarts water and 2 tablespoons sugar;
heat to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once.
Remove with slotted spoon. Place Bagels back on greased baking sheet.
8. Brush with beaten egg and sprinkle with choice of toppings, if desired. Bake at 4001 = for 20 to 25
minutes, until deep golden brown.
9. Cool on wire rack.
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