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Bread Machine Basic Bagels

1 1/8 cups water, lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

Insert ingredients in bread machine according to manufacturer's
instructions. Remove the dough from the machine after the first
knead - approximately 20 to 30 minutes. Place dough on a floured
surface. Divide into 8 parts. Form balls, gently press thumb
through center of ball and slowly stretch into bagel shape. While
bagels rise, bring three quarts of water and one tablespoon of
sugar to a rapid boil in a large saucepan. Drop test dough (see
hints below). Using a slotted spoon, drop 2-3 bagels into rapidly
boiling water. Boil on each side for 1/2 minutes. Remove and cool
on rack 1 minute, brush with egg and sprinkle with sesame or poppy
seeds, if desired. Bake at 400 on a baking sheet sprinkled with
cornmeal, until golden - approximately 15 minutes.


When forming the bagels, set aside two 1/4" balls of dough. When
the bagels have doubled in size, drop the test dough into boiling
water. The dough should pop to the top right away. When this
happens, it is time to boil the bagels.

A quick spray of non-stick vegetable coating on the top of the
bagel may be substituted for the egg wash.

To make bagel sticks, cut bagel before rising and lay out in a
straight line. Roll sticks in a combination of sesame and poppy
seeds with a pinch of garlic powder. Let sticks rise, boil, and
bake as described in the above directions.

To make bagel chips, slice leftover bagels horizontally into thin
slices. Brush with butter or margarine on one side. Lay (butter
side up) on an ungreased cookie sheet and bake at 325 for 12-15
minutes until golden brown and crisp.


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