Bagel Dough; Banana Wheat Bagel Dough - Toastmaster Breadmaker's Hearth 1143S Use And Care Manual

Bagel Dough

water 80°F/27°C
s u g a r
s a l t
bread flour
a c t i ve dry ye a s t
P ro g r a m
G l a ze :
egg, beaten
Toppings (optional):
sesame seeds, poppy seeds, cra cked wheat, wheat flake s, or dried onion flakes

Banana Wheat Bagel Dough

egg room temperature plus
enough water 80°F/27°C to equal
o i l
h o n ey
s a l t
mashed banana
whole wheat flour
bread flour
a c t i ve dry ye a s t
P ro g r a m
G l a ze :
egg white, beaten
wa t e r
Toppings (optional):
p o p py seeds, sesame seeds
B agel Recipes Method
1 . Place on a lightly floured surfa c e. Divide into pieces. Roll each in a smooth ball, making a hole
in the center of each with thumbs. Gently pull to make a one inch hole.
2 . Place on a greased baking sheet. C over and let rise in a wa rm place for 10 minu t e s.
3 . In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few
bagels at a time in boiling wa t e r. Simmer 3 minutes turning once. R e m ove with slotted spoon
and put back on greased baking sheet.
4 . B rush with egg and sprinkle with choice of toppings. B a ke at 400°F/205°C 20-25 minutes or
until done; cool on a wire ra ck .
8 bage l s
1 cup
1 1/2 T B L
1 tsp
3 cups
2 1/4 tsp
1 1
1
12 bage l s
1
1 cup
2 T B L
1 T B L
1 1/2 tsp
1/2 cup
2 1/2 cups
1 cup
2 1/4 tsp
1 1
1
1 T B L
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