Bagel Dough - Toastmaster 1172X Use And Care Manual

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 flakes or dried onion flake s
egg room temperature plus
enough water 80°F/27°C to equal
o i l
h o n ey
s a l t
banana, mashed
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
Bagel Recipes Method
1. Place on a lightly floured surface. 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. Cover and let rise in a warm place for 30 minutes or until double
in size.
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 water. Simmer 3 minutes turning once. Remove with slotted spoon and put back
on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or
until done; cool on a wire rack.

BAGEL DOUGH

BANANA W H E AT BAGEL DOUGH
1 1/2 pounds
8 bage l s
1 cup
1 1/2 T B L
1 tsp
3 cups
2 1/4 tsp
1 0
1
1 1/2 pounds
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 0
1
1 T B L
48