LOCATION: Recipes >> Breads Machine >> Bagels 02
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Bagels 02
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Bagels
(for 8-10 bagels)
1 egg
125 ml milk
1 tbsp vegetable oil
2 tsp sugar
1/2 tsp salt
350 g bread flour
2 tsp yeast
1 tbsp sugar
1 egg white
2 tsp water
sesame or poppy seeds, or coarse salt
Put the ingredients in the top part into the bread tin in the order
suggested by your bread machine instructions (usually liquid first,
then flour, then yeast). Set machine to white bread, dough stage
only. Press start.
When dough is ready, remove from bread machine and punch down. Cut
dough into 8 to 10 equal pieces. Roll each piece between your palms
to form a thin rope, about 20cm long with tapered ends. Bring ends
together to form a circle, with the tapered ends overlapping. With
moistened fingers, pinch or lightly knead the joined ends so the
circle is securely fastened, or it will come apart later.
Set the bagels in a warm place to rise and cover them loosely. They
should rise for 15 minutes. Preheat oven to 200C/Gas 6. While they
are rising, bring about 1.3 litres of water to boil in a saucepan.
Add 1 tablespoon of sugar. When the bagels have risen for 15 minutes,
drop one or two at a time into the boiling water, handling them as
gently as possible so they do not deflate. They will rise to the
surface of the water and swell up. Let them cook 1 minute, then
turn them over and let them cook 3 minutes longer.
Remove bagels, let drain over the water, and place on an ungreased
baking sheet. Beat egg white with water and brush over bagels.
Sprinkle with sesame or poppy seeds, or coarse salt Bake until
golden, 20 to 25 minutes.
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8 of 9 people found the following review helpful:
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Bread machine bagel, January 15, 2004 - 04:46 PM
Reviewer: Dena from Vancover Island,British Columbia,Canada
First time I have tried making bagels. I dont usually eat them because I find the bakery bagels just too tough and doughy. These were excellent In taste and texture, easy and also fun to make. Made my first batch last week and I have made two changes. Made six bagels instead of eight to ten, to get proper bakery size. Did not roll the dough, shaped dough like a bun and poked hole through with a wooden spoon and twirled it a tad. just finished making a double batch today. This is the fifth batch since last week. Thanks so much for the recipe
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