YIELD Makes 6 or 9 bagels
INGREDIENTS
6 Bagels 1 cup plus 3 tablespoons water 2 tablespoons sugar 1‑1/2 teaspoons salt 3 cups bread flour 2 teaspoons rapid-rise active dry yeast 9 Bagels 1‑1/2 cups water 3 tablespoons sugar 2 teaspoons salt 4 cups bread flour 2 teaspoons rapid-rise active dry yeast For Boiling and Baking 3 quarts water 1 tablespoon sugar 2 to 3 tablespoons cornmeal 1 egg, beaten 1 to 2 tablespoons sesame seeds, poppy seeds, caraway seeds or cinnamon sugar (optional)PREPARATION:
Bread Machine Directions
- Measuring carefully, place all ingredients except those required for boiling and baking in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start.
- Turn out dough onto floured surface; knead briefly. Cut into 6 pieces for small batch or 9 pieces for large batch. Shape into balls. Place on floured surface; let rest 10 minutes. Poke thumb through center of each ball to make hole. Stretch into doughnut shapes. Place back on floured surface. Let rise, uncovered, 15 minutes or until puffy. (Do not overproof bagels.)
- For boiling and baking, preheat oven to 400°F. Bring water and sugar to a boil in large, deep skillet or wok. Spray 2 baking sheets with nonstick cooking spray; sprinkle with cornmeal. Carefully lower bagels, 3 at a time, into boiling water. Boil 5 minutes, turning often. Remove bagels using slotted spoon; drain briefly on paper towels. Place 2 inches apart on prepared baking sheets. Brush with beaten egg and sprinkle with sesame seeds, if desired. Bake 25 to 30 minutes or until golden brown. Remove from baking sheets; cool on wire racks.