Preparation Time: 1:00
|2 1/2||teaspoons||active dry yeast|
2 tablespoons sugar Place all ingredients except the sugar into the bread machine. Use the manual (dough) cycle and start the machine. Let rise until doubled, or when the cycle ends, whichever comes first. On a board sprinkled lightly with cornmeal or flour, make the bagels using either of the following methods: (a) divide the dough into 10 or 12 pieces. Make ropes about 8 inches long, put ends together, and pinch to seal; or (b) gently roll the dough to about 1 inch thickness. Use a doughnut cutter or 3-inch round cutter to separate bagels. Then, make a hole in the center of each with a finger and gently stretch it out. Cover and set aside the bagels for 30 minutes. In the meantime, heat a pan of water with the sugar to a vigorous simmer. A large pot isn't necessary, a reasonably deep 10-inch skillet will do, half-filled with water. Place the bagels into water very carefully so as not to deflate them. They only need about 30 seconds on each side to "set" themselves. Then, drain briefly on a cooling rack. Place the water-dipped bagels on a greased baking sheet (optionally, dust the sheets with cornmeal). The bagels should be at least 2 inches apart as they will expand on baking. Bake immediately in a 400 degree F oven for about 20 minutes. Cool on a wire rack before storing. Description: "from the BML list"
Nutritional Info (per serving): 175 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 535mg Sodium Serving Ideas : Just before baking but after the water dip, the bagels can b
NOTES : This recipe is untested.