Recipe#907

Title: Bagels 02

From: Chris Mitchell chris.mitchell@dial.pipex.com 
 Newsgroups: rec.food.recipes 
 Subject: Bagels in a bread machine 
 Date: 28 Mar 1997 06:38:07 -0700 
 Message-ID: <01BC36B8.7759FDC0@af250.du.pipex.com> 

(for 8-10 bagels)
 1 egg
 125 ml milk
 1 tbsp vegetable oil
 2 tsp sugar
 1/2 tsp salt
 350 g bread flour
 2 tsp yeast
 1 tbsp sugar
 1 egg white
 2 tsp water
 sesame or poppy seeds, or coarse salt
 Put the ingredients in the top part into the bread tin in the order
 suggested by your bread machine instructions (usually liquid first,
 then flour, then yeast). Set machine to white bread, dough stage
 only. Press start.
 When dough is ready, remove from bread machine and punch down. Cut
 dough into 8 to 10 equal pieces. Roll each piece between your palms
 to form a thin rope, about 20cm long with tapered ends. Bring ends
 together to form a circle, with the tapered ends overlapping. With
 moistened fingers, pinch or lightly knead the joined ends so the
 circle is securely fastened, or it will come apart later.
 Set the bagels in a warm place to rise and cover them loosely. They
 should rise for 15 minutes. Preheat oven to 200C/Gas 6. While they
 are rising, bring about 1.3 litres of water to boil in a saucepan.
 Add 1 tablespoon of sugar. When the bagels have risen for 15 minutes,
 drop one or two at a time into the boiling water, handling them as
 gently as possible so they do not deflate. They will rise to the
 surface of the water and swell up. Let them cook 1 minute, then
 turn them over and let them cook 3 minutes longer.
 Remove bagels, let drain over the water, and place on an ungreased
 baking sheet. Beat egg white with water and brush over bagels.
 Sprinkle with sesame or poppy seeds, or coarse salt Bake until
 golden, 20 to 25 minutes.