Title: Basic Egg Bagels
Categories: Bread Egg Basic
Yield: 1 Servings

1 POUND
3/4	c	Water
1		Egg or egg white
1 1/3	tb	Vegetable oil
1	tb	Sugar
3/4	ts	Salt
2 1/2	c	Bread flour
1 1/2	ts	Active dry yeast
1 1/2 POUND
1	c	Water
1		Egg or egg white
2	tb	Vegetable oil
2	tb	Sugar
1	ts	Salt
3 1/3	c	Bread flour
2	ts	Active dry yeast
GLAZE -- OPTIONAL
		Spray with water
SUGGESTED TOPPINGS
		Sesame seeds
		Poppy seeds
		Sunflower seeds

The usual bagle texture and glossy crust are achieved by boiling the egg bagel. However, some people prefer a soft dough bagel that tastes more like regular white bread. For a soft bagel, use the same recipe, but do not boil the bagels in water. Instead, sfter they have completed the second rise, add an egg glaze and bake themn in a 350f. oven for 20 minutes until they are a nice golden brown.

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996 From: Carolyn Shaw Date: 12 May 96 By on

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