Method:

1.Place dough on lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch together at other end and secure braid.

2.Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size.

3.Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375ºF/190ºC for 25 minutes or until done.

BAGEL DOUGH

Ingredients

8 bagels

 

 

Water (80°F/27°C)

1 cup

 

 

Sugar

1½ tbsp.

 

 

Salt

1½ tsp.

 

 

Bread flour

3 cups

 

 

Active dry yeast

2 tsp.

 

 

Select Dough Course

11

 

 

Glaze:

 

 

 

Egg, beaten

1

 

 

Toppings (optional)

Sesame seeds, poppy seeds, cracked wheat, dry cereal

or dehydrated onions

 

 

 

Method:

1.Place on lightly floured surface. Divide into pieces. Roll each in smooth ball, making hole in center of each with thumbs. Gently pull to make 1-inch hole.

2.Place on greased baking sheet. Cover and let rise in a warm place for 10 minutes.

3.In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil. Place few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet.

4.Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20

– 25 minutes or until done; cool on wire rack.

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3.In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil. Place few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet.

4.Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20 – 25 minutes or until done; cool on wire rack.

SOFT PRETZEL DOUGH

Ingredients

16 pretzels

 

 

Water (80°F/27°C)

1¼ cups

 

 

Egg yolk, room temp.

1

 

 

Oil

1 tbsp.

 

 

Sugar

2 tbsp.

 

 

Salt

1½ tsp.

 

 

White pepper

1/8 tsp.

 

 

Bread flour

3½ cups

 

 

Active dry yeast

2¼ tsp.

 

 

Select Dough Course

11

 

 

Glaze:

 

 

 

Egg white

1

 

 

Water

1 tbsp.

 

 

Toppings (optional)

Kosher salt, sesame seeds

 

 

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Black & Decker B2500C manual Bagel Dough, Ingredients Bagels, Soft Pretzel Dough, Ingredients Pretzels

B2500C specifications

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