Bagels (breadmaker)
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Bagels (breadmaker)
  Bagels    Breadmaker    Jewish  
Last updated 6/12/2012 1:05:50 AM. Recipe ID 31020. Report a problem with this recipe.
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      Title: Bagels (breadmaker)
 Categories: Breads, Breadmaker, Jewish
      Yield: 12 Servings
 
MMMMM--------------------------SMALL (8-------------------------------
    2/3 c  Water
      1 tb Honey
      1 ts Salt
    2/3 c  Whole wheat flour
  1 1/3 c  Bread flour
      1 ts Yeast

MMMMM-------------------------MEDIUM (12------------------------------
      1 c  Water
  1 1/2 tb Honey
  1 1/2 ts Salt
      1 c  Whole wheat flour
      2 c  Bread flour
  1 1/2 ts Yeast

MMMMM-------------------------LARGE (16------------------------------
  1 1/3 c  Water
      2 tb Honey
      2 ts Salt
  1 1/3 c  Whole wheat flour
  2 2/3 c  Bread flour
  2 1/2 ts 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.
  




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Recipe ID 31020 (Apr 03, 2005)

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