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Bagels(Breadmaker)

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YIELD

8 servings

PREP

15

COOK

9 min

READY

Ingredients

Small (8)
158
CUP ML WATER
1 15
TABLESPOON ML HONEY
1 5
TEASPOON ML SALT
158
1 ⅓ 315
CUP ML BREAD FLOUR
1 5
TEASPOON ML YEAST, ACTIVE DRY
Medium (12)
1 237
CUP ML WATER
1 ½ 23
TABLESPOON ML HONEY
1 ½ 7.5
TEASPOON ML SALT
1 237
2 473
CUP ML BREAD FLOUR
1 ½ 7.5
TEASPOON ML YEAST, ACTIVE DRY
Large (16)
1 ⅓ 315
CUP ML WATER
2 3E+1
TABLESPOON ML HONEY
2 1E+1
TEASPOON ML SALT
1 ⅓ 315
2 ⅔ 631
CUP ML BREAD FLOUR
2 ½ 13
TEASPOON ML YEAST, ACTIVE DRY

Directions

Set for dough cycle.

Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine.

Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.

Divide the dough into the appropriate number of pieces.

Each piece should be rolled into a rope and made into a circle, pressing the ends together.

You may find it necessary to wet one end slightly to help seal the ends together.

Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes.

Meanwhile, bring to a slight boil in a nonaluminum pan, (Donna German uses a cast iron frying pan) about 2 inches of water.

Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.

Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.

Bake in a preheated 550F oven for 8 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 1131 4% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2672mg 111%
Total Carbohydrate 79g 79%
Dietary Fiber 17g 68%
Sugars g
Protein 78g
Vitamin A 0% Vitamin C 0%
Calcium 7% Iron 75%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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