Egg Bagels - Beyond WBYBM2 Owner's Manual

Breadmaker Owner's Manual

Egg Bagels

Select Dough cycle.
WATER 80º F/27º C
EGG
SALT
SUGAR
BREAD FLOUR
ACTIVE DRY YEAST
Method
When cycle is complete, remove the dough onto lightly
1.
floured surface. Punch down to remove air bubbles. Divide
dough into four parts and then each part into three pieces.
Shape each piece into a smooth ball with finger, punch
hole in center. Pull dough gently to make a 1 to 2-inch hole.
Let rise 20 minutes.
Meanwhile, heat 2 quarts water and 2 tablespoons sugar
2.
to boiling. Place a few risen bagels at a time in boiling
waster. Simmer 3 minutes, turning once. Remove with a
slotted spoon.
Place on greased cookie sheet. Brush tops with one slightly
3.
beaten egg white; sprinkle with poppy or sesame seeds.
Bake in conventional oven 375º F/190º C 20 to 25 min-
4.
utes or until golden brown. Remove from cookie sheet and
cool.
138
12 bagels
¾ CUP
1
1 TSP
2 TBL
3 CUPS
2- ¼ TSP