Bagels (Regular and Hawiian-bread machine)
posted by Ann 09-05-98 12:42 PM
Bagels
1 c water
1 1/2 T honey
1 1/2 t salt
1 c whole wheat flour
2 c bread flour
1 1/2 t yeast
16 BAGELS:
1 1/3 c water
2 T honey
2 t salt
1 1/3 c whole wheat flour
2 2/3 c bread flour
2 1/2 t 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.
Preheat oven to a hot 550 degrees F.
Meanwhile, bring to a slight boil in a "non aluminum 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 for 8 minutes until golden brown.
NOTE: For Hawaiian Bagels:
Follow basic bagel recipe above, omit wheat flour substituting bread flour
in the same
proportion.
Add 1/2 c. chopped dried pineapple, 1/4 c dried flaked coconut, and
1/2 c. chopped macadamia nuts about 5 minutes prior to the end of the
knead cycle (or work in by hand).
Add more or less of these ingredient depending on
taste and size of recipe prepared.