20
Ingredients 18 Twists 36 Twists
water
3
⁄4 cup 1
1
⁄3 cups
lemon juice 1 tsp 1 tsp
bread flour 2 cups 4 cups
salt 1 tsp 1
1
⁄2 tsp
sugar 1 TBL 2 TBL
active dry 1
1
⁄2 tsp 2 tsp
yeast
Glaze:
butter, melted
1
⁄3 cup
1
⁄2 cup
Wash:
egg yolk(s) 1 2
water 1 TBL 2 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch down and divide into 18 (36) equal
pieces. On a lightly floured surface, roll into 14
to 16-inch ropes. Fold each rope in half and
twist, starting at fold. Place on 2(4) greased bak-
ing sheets and brush French twists generously
with melted butter. Let rise in warm, draft-free
place until doubled in size. Brush combined
Wash ingredients over twists. Bake in preheated
400°F oven 12 to 15 minutes, or until golden
brown.
18 (36) twists
FRENCH TWISTS
Ingredients 6 bagels
water 1 cup
lemon juice 1 tsp
salt 1 tsp
sugar 1
1
⁄2 TBL
bread flour 3 cups
active dry 2
1
⁄4 tsp
yeast
Glaze:
egg, beaten 1
Toppings:
Sesame seeds, poppy
seeds, cracked wheat,
wheat flakes or dried
onion flakes (optional).
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place dough on a floured surface and
knead for 5 to 10 minutes, until smooth.
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 1-2 inches.
Place bagels on a greased baking sheet. Cover
and let rise for 10 minutes.
In a 3-quart saucepan, combine 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 on greased cookie sheet. Brush
tops with 1 egg, slightly beaten; sprinkle with
desired topping. Bake in a preheated 400°F
oven for 20 to 25 minutes or until deep golden
brown. Cool on a wire rack.
6 bagels
BAGELS
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