Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
1 1/2 ts Yeast
2 c Bread flour
1 1/2 tb Sugar
1 t Salt
3/4 c Water
1 tb Barley malt syrup
-----TOPPINGS-----
2 tb Poppy seeds, sesame seeds,
-kosher salt, minced onion
From "The Best Bread Machine Cookbook Ever", by Madge
Rosenberg 1. Add all ingredients for the dough except
the barley malt syrup in the order suggested by your
bread machine manual and process on the dough cycle
according to the manufacturer's directions.
2. at the end of the dough cycle, remove the dough
from the machine. Preheat the oven to 375 degrees. In
a large pot bring 2 quarts of water to a boil.
3. While the water comes to a boil, divide the dough
into 8 pieces. Roll each piece into a roll 12 inches
long. Make a circle of each piece, overlapping the
ends by at least an inch and pressing or rolling the
overlap tightly to seal. Let the bagels rise for only
5 minutes.
4. Add the malt syrup to the boiling water. (The
syrup gives the bagels their golden color.) Lower a
few bagels at a time into the boiling water. As soon
as the bagels rise to the top, remove with a skimmer
or spatula to a lightly greased baking sheet.
Sprinkle about 3/4 tsp. of any of the toppings over
each bagel and bake 20 minutes, or until golden.
