Title: Bagels *** (Vgwn37a)
Categories: Breadmaker Breakfast Jewish Bread
Yield: 8 Servings
| 1 | c | Water |
| 1 1/2 | tb | Honey |
| 1 1/2 | ts | Salt |
| 1 | c | Flour |
| 2 | c | Bread flour |
| 1 1/2 | ts | Yeast |
make dough let rise only twenty minutes in machine cut into 12 pieces. Roll
into balls and using the thumb put hole in middle and turn to shape make
sure you have a good opening dust with flour if you have to Place on
greased cookie sheet and let rise 15 to 20 minutes in a pan put in about 2
inches of water and bring to a slight boil carefully lower 3 or 4 bagels at
a time cooking 30 seconds on each side. Remove bagels and drain on towel
sprinkle with poppy seeds, sesame seeds or onion bits if you want then
place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes.
All so try rolling dough in to rectangles and roll up a hot dog in it and
seal well with water. After they are cooled they can be frozen and will
last 1 month to 6 weeks. Diana(:>) FROM: DIANA LEWIS (VGWN37A)