Bagels 7
Yield
8 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 ½ | teaspoons |
yeast, active dry
|
|
| 2 | cups |
bread flour
|
|
| 1 ½ | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
water
|
|
| 1 | tablespoon |
barley malt syrup
|
* |
| Toppings | |||
| 2 | tablespoons |
poppy seed
sesame seeds, kosher salt, minced onion |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 7.5 | ml |
yeast, active dry
|
|
| 473 | ml |
bread flour
|
|
| 23 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
water
|
|
| 15 | ml |
barley malt syrup
|
* |
| Toppings | |||
| 3E+1 | ml |
poppy seed
sesame seeds, kosher salt, minced onion |
|
Directions
Add all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer's directions.
At the end of the dough cycle, remove the dough from the machine.
Preheat the oven to 375℉ (190℃). In a large pot bring 2 quarts of water to a boil.
While the water comes to a boil, divide the dough into 8 pieces. Roll each piece into a roll 12 inches long. Make a circle of each piece, overlapping the ends by at least an inch and pressing or rolling the overlap tightly to seal. Let the bagels rise for only 5 minutes.
Add the malt syrup to the boiling water. (The syrup gives the bagels their golden color.) Lower a few bagels at a time into the boiling water.
As soon as the bagels rise to the top, remove with a skimmer or spatula to a lightly greased baking sheet. Sprinkle about ¾ teaspoon of any of the toppings over each bagel and bake 20 minutes, or until golden.
