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Whole Wheat Bagels

1 3/4 C white flour
1 1/2 cup whole wheat flour
1 1/2 tsp salt
1 1/2 T butter
3 T molasses
1 3/8 C water (11 oz)
2 t dry yeast

Put dry ingredients (except yeast) into bread pan. Add dry
ingredients. Place yeast in yeast dispenser. Set bread machine
to whole wheat dough. When machine beeps, remove dough from pan.

Rest in greased covered bowl in refrigerator for 20 min. Divide
the dough into 10 equal portion. Roll each portion on a lightly
floured surface into a log approximately 3/4" thick and 8" long,
using the palm of your hand. Seal the ends together tightly to
make a ring with a 1-1/2 to 2" hole in the center. Place on greased
baking pan. Spray water on top. Proof for 30 to 45 minutes. Bring
1 gallon water with 1T sugar to a boil. Reduce to a simmer. Cook
4 or 5 bagels at a time for 7 minutes, turning once. Drain well.
Place bagels on a greased baking pan. Sprinkle with sesame seeds
or poppy seeds if desired. Bake at 450 deg F for 25 to 30 minutes,
turning once halfway through baking time.


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