Basic Bagel (For the Bread Machine)

Recipe by Bev I Am
READY IN: 1hr 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove dough from the machine after the first knead- approximately 20- 30 minutes.
  • Place dough on floured surface.
  • Divide into 8 parts.
  • Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
  • While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
  • Drop test dough (see first success hint).
  • Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
  • Boil on each side for 1 1/2 minutes.
  • Remove and cool on rack 1 minute, brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
  • Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
  • Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
  • When bagels have doubled in size, drop the test dough into boiling water.
  • Dough should 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 garlic powder.
  • Let sticks rise, boil, and bake as described in Basic Bagel process steps above.
  • To make bagel chips, slice leftover bagels horizontally into thin slices.
  • Brush with butter or margarine on one side.
  • Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.
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