Bagel Dough; Banana Wheat Bagel Dough - Breadman THE CORNER BAKERY Manual

Banana Wheat Bagel Dough

Yield
egg, room temp. + enough
water 80°F/27°C to =
oil
honey
salt
banana, mashed
whole wheat flour
bread flour
active dry yeast
Program
Glaze
egg white, beaten
water
Toppings (optional)
poppy seeds, sesame seeds
Method
1. Place on a lightly floured surface. Divide into pieces. Roll each
into 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 1 hour 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 white and sprinkle with choice of toppings.
Bake at 400°F/204°C for 20-25 minutes or until done; cool
on a wire rack.
32.

Bagel Dough

12 bagels
1
1 cup
2 TBL
1 TBL
12 tsp
2 cup
22 cups
1 cup
24 tsp
1
1 TBL
Yield
water 80°F/27°C
sugar
salt
bread flour
active dry yeast
Program
Glaze
egg, beaten
Toppings (optional)
sesame seeds, poppy seeds, cracked wheat dry cereal or dehydrated
onions
Method
1. Place on a lightly floured surface. Divide into pieces. Roll each
into 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 1 hour or until double in size.
3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 table-
spoons 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/204°C for 20-25 minutes or until done; cool on a wire rack.
8 bagels
1 cup
12 TBL
1 tsp
3 cups
24 tsp
1