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Egg Bagels
Select Dough cycle.
12 bagels
water 80º F/27º C cup
egg 1
salt 1 tsp
sugar 2 TBL
bread flour 3 cups
active dry yeast 2- tsp
Method
1. When cycle is complete, remove the dough onto lightly floured surface. Punch
down to remove air bubbles. Divide dough into four parts and then each part into
three pieces. Shape each piece into a smooth ball with finger, punch hole in center.
Pull dough gently to make a 1 to 2-inch hole. Let rise 20 minutes.
2. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few
risen bagels at a time in boiling waster. Simmer 3 minutes, turning once. Remove
with a slotted spoon.
3. Place on greased cookie sheet. Brush tops with one slightly beaten egg white;
sprinkle with poppy or sesame seeds.
4. Bake in conventional oven 375º F/190º C 20 to 25 minutes or until golden brown.
Remove from cookie sheet and cool.
Breadmaker Owner’s Manual
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