Bagel dough, Banana wheat bagel dough – Toastmaster tbr2 User Manual

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BAGEL DOUGH

1.5 lb. - 8 bagels

Water 80°F/27°C

1 cup

Sugar

1 1/2 TBL

Salt

1 tsp

Bread Flour

3 cups

Active Dry Yeast

2 1/4 tsp

Program: DOUGH

Glaze
Egg, beaten

Toppings (optional)
Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes

BANANA WHEAT BAGEL DOUGH

1.5 lb. - 12 bagels

Egg, room temperature plus

enough Water 80°F/27°C to equal

1 cup

Oil

2 TBL

Honey

1 TBL

Salt

1 1/2 tsp

Banana, mashed

1/2 cup

Whole Wheat Flour

2 1/2 cups

Bread Flour

1 cup

Active Dry Yeast

2 1/4 tsp

Program: DOUGH

Glaze
Egg White, beaten

Water

1 TBL

Toppings (optional)
Poppy Seeds, Sesame Seeds

Bagel Recipes Method

1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a

hole in the center of each with thumbs. Gently pull to make a one-inch hole.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until

double in size.

3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few

bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon

and put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes

or until done; cool on a wire rack.