Bagles Recipe - Cooking Index
Bagles Recipe - Cooking Index
| 1 1/3 cups | 315ml | Water |
| 2 tablespoons | 30ml | Honey |
| 2 teaspoons | 10ml | Salt |
| 1 1/3 cups | 83g / 2.9oz | Whole-wheat flour - see * Note |
| 2 2/3 cups | 166g / 5.9oz | Bread flour |
| 2 1/2 teaspoons | 12ml | Active dry yeast |
Place all ingredients in your machine in the order specified by your machine's manufacturer. Select the dough cycle and press start. Let the machine knead the dough and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply turn off the machine after 20 minutes.
After 10 minutes of the 20 minutes of the rise time has completed put on a large pot of water, with 2 tablespoons of sugar. Bring to a boil. Divide the dough into 12 pieces. Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. Moisten your finger with water, if necessary to smooth. Pull gently to enlarge the hole. The center hole should be about 3 inches across. The resulting bagel is smooth and there is no joint.
Carefully lower 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 minutes. Turn them over after 4 minutes. For an extra chewy crust throw a few ice cubes on the floor of your oven.
Note: If you don't want wheat bagles substitute white bread flour for the whole-wheat flour. For best results boil and then bake no more than 4 at a time.
Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
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