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1 1/8 cups water -- lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast
1. Insert ingredients in bread machine according to manufacturer's
instruction
s. Remove the dough from the machine after the first knead - approximately
20
to 30 minutes.
2. Place dough on a floured surface. Divide into 8 parts. Form balls,
gently
press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of
sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with
egg
and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden -
appro
ximately 15 minutes.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4" balls of dough. When
the bagels
have doubled in size, drop the test dough into boiling water. The dough
shoul
d pop to the top right away. When this happens, it is time to boil the
bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may
be
substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight
line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of
garl
ic powder. Let sticks rise, boil, and bake as described in the above
direction
s.
** To make bagel chips, slice leftover bagels horizontally into thin
slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an
ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and
crisp.
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