DOUGH SETTING
|
| LARGE | BATCH |
Water |
| ||
4 | cups | ||
2 | tsp. | Salt |
|
1 | Tbsp. | Sugar |
|
1 | tsp. | yeast | |
2 | Tbsp. | Poppy, caraway or sesame seeds* (Optional) | |
|
| SM A L L BATCH | |
3/4 cup | Water |
| |
2 | cups | ||
1 | tsp. | S a l t |
|
2 | tsp. | Sugar |
|
1/2 tsp. | |
1 Tbsp. | Poppy, caraway or sesame seeds* (Optional) |
| * Don’t add to bread pan; reserve for garnish. |
Measure all ingredients into bread pan in order listed. Select Dough setting. Press Start/Stop. When unit signals and display reads O:OO, press Start/Stop. Remove to lightly floured surface and cover and let rise 5 minutes.
Shape dough into 8 balls for small batch and 15 for large batch; make a hole in the center of each ball with your
thumbs, about the size of 0 a quarter. Place on greased baking sheet; cover and let rise in a warm place* about 20 minutes. Fill a large, deep saucepan with water and 1 Tbsp. sugar and bring to a boil. Force holes open again if they begin to close. Cook bagels in water for about
30 seconds each side; remove with slotted spoon and drain on wire rack. Return to greased baking sheet; brush with Egg Glaze (Page 80) and sprin- kle with seeds, if desired. Bake at 400°F/200”C for 25 - 30 minutes orontil browned. Serve warm.
TIP: Bagels are best eaten the same day.
