Breadman Stainless Steel Convection Bread Maker, TR2700 manual Bagel Dough, Bagels

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	1.5 lb.
	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
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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