Bagels - Dg
Yield
1 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 ½ | tablespoons |
honey
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
whole-wheat flour
|
|
| 2 | cups |
bread flour
|
|
| 1 ½ | teaspoons |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 23 | ml |
honey
|
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
whole-wheat flour
|
|
| 473 | ml |
bread flour
|
|
| 7.5 | ml |
yeast, active dry
|
|
Directions
DG Bread Machine Cookbook 160 Let machine knead dough once, then let dough rise 20 min.
only in machine. Even if cycle runs longer, simply remove dough after 20 minutes and turn off machine.
Divide dough into appropriate number of pieces.
Each piece shoul Place these on well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to slight boil in a NONALUMINUM pan, (Donna uses cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into water, cook for a few minutes on each side.
Bake in a 350℉ (180℃) F oven until lightly browned.
You may coat with an egg wash and sprinkle with seasames seeds before baking if you wish.
