Title: Basic Jewish Rye Bagels
Categories: Bread Jewish Basic
Yield: 1 Servings

1 POUND
7/8	c	Water
1	tb	Vegetable oil
2	tb	Malt syrup, molasses or
		Honey
3/4	ts	Salt
3/4	tb	Unsweetened cocoa powder
1/4	c	Caraway seeds
1/4	c	Cornmeal
1/2		Light rye flour
1 3/4	c	Bread flour
2	ts	Vital gluten, optional
1 1/2	ts	Active dry yeast
1 1/2 POUND
1 1/3	c	Water
2	tb	Vegetable oil
3	tb	Malt syrup, molasses or
		Honey
1	ts	Salt
1	tb	Unsweetened cocoa powder
2/3	c	Caraway seeds
1/3	c	Cornmeal
3/4		Light rye flour
2 1/4	c	Bread flour
4	ts	Vital gluten, optional
2 1/2	ts	Active dry yeast

Rye bagels have that wonderful old-world aroma, and when they're fresh from the oven, their taste is tantalizing. Use caraway seeds in the flour mixture and for the topping. Allow extra rising time.

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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