Recipe#910

Title: Bagels 05

rec.food.recipes archive

1 1/2 ts Yeast
 2 cup Bread flour
 1 1/2 Tbsp Sugar
 1 ts Salt
 3/4 cup Water
 1 Tbsp Barley malt syrup
 Poppy seeds
 sesame seeds
 kosher salt
 minced onion
 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 degrees. 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 3/4 tsp. of any of the toppings over
 each bagel and bake 20 minutes, or until golden.