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47.
Bagel Dough
8 bagels
Water 80°F/27°C 1 cup
Sugar 1
1
⁄2 TBL
Salt 1 tsp
Bread Flour 3 cups
RED STAR
®
Active Dry Yeast 2
1
⁄4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
⁄2 tsp
or
Bread Machine Yeast 1
1
⁄2 tsp
Program: DOUGH
Glaze
Egg, beaten 1
Toppings (optional)
Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes
Banana Wheat Bagel Dough
12 bagels
Egg, room temperature plus 1
enough Water 80°F/27°C to equal 1 cup
Oil 2 TBL
Honey 1 TBL
Salt 1
1
⁄2 tsp
Banana, mashed
1
⁄2 cup
Whole Wheat Flour 2
1
⁄2 cups
Bread Flour 1 cup
RED STAR
®
Active Dry Yeast 2
1
⁄4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
2 tsp
or
Bread Machine Yeast 1
1
⁄2 tsp
Program: DOUGH
Glaze
Egg White, beaten 1
Water 1 TBL
Toppings (optional)
Poppy Seeds, Sesame Seeds
Bagel Recipes Method
1. Place on a lightly floured surface. Divide into pieces. Roll each in a small 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 30 minutes or until double
in size.
3. In a 3-quart sauce pan, 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/205°C for 20-25 minutes or
until done; cool on a wire rack.
TBR20 Breadmaker OM-4 6/17/04 8:41 AM Page 47