*  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.
 
 
 
                    - - - - - - - - - - - - - - - - - -