Bagel dough, Breadmaker owner’s manual 76 – Toastmaster WBYBM1 User Manual

Page 76

Bagel Dough

Select Dough cycle.

8 bagels

water 80º F/27º C

1 cup

sugar

1-1⁄2 TBL

salt

1 tsp

bread flour

3 cups

active dry yeast

2-1⁄4 tsp

Glaze: egg, beaten

Toppings (optional):

sesame seeds, poppy seeds, cracked wheat dry
cereal, or dehydrated onions

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 10 minutes.

3. In a 3-quart sauce pan, 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 in a conventional oven

at 400º F/204º C for 20 to 25 minutes or until done; cool on a wire rack.

Breadmaker Owner’s Manual