Bagels(Breadmaker)

* Exported from MasterCook *

BAGELS (BREADMAKER)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breadmaker
Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SMALL (8-----
2/3 cup Water
1 tablespoon Honey
1 teaspoon Salt
2/3 cup Whole wheat flour
1 1/3 cup Bread flour
1 teaspoon Yeast
-----MEDIUM (12-----
1 cup Water
1 1/2 tablespoon Honey
1 1/2 teaspoon Salt
1 cup Whole wheat flour
2 cup Bread flour
1 1/2 teaspoon Yeast
-----LARGE (16-----
1 1/3 cup Water
2 tablespoon Honey
2 teaspoon Salt
1 1/3 cup Whole wheat flour
2 2/3 cup Bread flour
2 1/2 teaspoon Yeast

Set for dough cycle.Let the machine knead the dough once, and then let the
dough rise for only 20 minutes in the machine. Even if your cycle runs longer,
simply remove dough after 20 minutes and turn off the machine. Divide the dough
into the appropriate number of pieces. Each piece should be rolled into a rope
and made into a circle, pressing the ends together. You may find it necessary
to wet one end slightly to help seal the ends together.

Place these on a well greased baking sheet, cover and let rise only 15 to 20
minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan",
(Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for about
30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or
dried onion bits if desired and place on the greased baking sheet. Bake in a
preheated 550 degree oven for 8 minutes.

This recipe is from Donna German's first Breadmachine Cookbook, pages 160-
161.



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