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BAGELS
8 bagels
water 80°F/27°C 1 cup
lemon juice 1 tsp
sugar 1 1/2 TBL
salt 1 tsp
bread flour 3 cups
active dry yeast 2 1/4 tsp
Glaze: egg, beaten 1
Toppings (optional):
sesame seeds, poppy seeds, cracked wheat, wheat flakes, or dried onion flakes
program 6
BANANA WHEAT BAGELS
12 bagels
egg room temperature plus 1
enough water 80°F/27°C to equal 1 cup
lemon juice 1 tsp
oil 2 TBL
honey 1 TBL
salt 1 1/2 tsp
mashed banana 1/2 cup
whole wheat flour 2 1/2 cups
bread flour 1 cup
active dry yeast 2 1/4 tsp
Glaze:
egg white, beaten 1
water 1 TBL
Toppings (optional): poppy seeds, sesame seeds
program 6
Bread Recipes Method
1. Place on a lightly floured surfa c e. Divide into pieces.Roll each in a smooth ball, making a hole
in the center of each with thumbs. Gently pull to make a one inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.
3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few
bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon
and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/204°C 20-25 minutes or
until done; cool on a wire rack.