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2. Transfer braided dough to greased baking sheet; cover and let rise in a warm
place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds.
Bake at 375ºF/190ºC for 25 minutes or until done.
BAGEL DOUGH
Ingredients
1.5 lb.
8 bagels
Water (80°F/27°C) 1 cup
Sugar 1½ tbsp.
Salt 1½ tsp.
Bread flour 3 cups
Active dry yeast 2 tsp.
Select Dough Course
Glaze:
Egg, beaten 1
Toppings (optional)
Sesame seeds, poppy seeds, cracked wheat, dry
cereal or dehydrated onions
Method:
1. Place on lightly floured surface. Divide into pieces. Roll each in smooth ball,
making hole in center of each with thumbs. Gently pull to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for 10
minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each
bagel once. Remove with slotted spoon and put back on greased baking
sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for
20 – 25 minutes or until done; cool on wire rack.