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1 cup plus 1 tablespoon water
1 1/2 tablespoons honey
3 cups bread flour
1 1/4 teaspoons salt
1 1/2 teaspoons bread machine or quick active dry yeast
Old-fashioned oats, instant minced onion, sesame seed or popp...
MEASURE carefully, placing all ingredients except oats in bread machine pan in the order recommended by the manufacturer.
SELECT Dough/Manual cycle. Do not use delay cycles. Stop cycle after 50 minutes; remove dough from pan, using lightly floured hands.
GREASE cookie sheet. Cut dough into 10 equal pieces. Shape each piece into 3-inch circle; poke 1-inch hole in center, using thumbs. Smooth into bagel shape, using fingers. Place on cookie sheet. Cover and let rise in warm place about 20 minutes or until double.
HEAT oven to 450°. Heat 2 quarts water to boiling in Dutch oven. Lower 3 or 4 bagels at a time into boiling water. Boil 30 seconds, turning once after 15 seconds. Remove with slotted spoon; drain on paper towels. Sprinkle with oats. Place on cookie sheet. Bake about 8 minutes or until light golden brown. Remove from cookie sheet to wire rack; cool.
1 Bagel: 150 Calories (0 calories from fat); 0g fat (0g saturated); 0mg cholesterol; 290mg sodium; 34g carbohydrate (1g dietary fiber); 4g protein
Berry Bagels: Add 1/2 cup dried blueberries, cherries or cranberries at the Raisin/Nut signal or 5 to 10 minutes before the last kneading cycle ends.
Cinnamon Bagels: Add 1 teaspoon ground cinnamon with the salt.
Garlic Bagels: Add 1 teaspoon garlic powder with the salt.
SUCCESS TIP: Boil only 3 or 4 bagels at one time so they have room to "swim" in the boiling water rather than sticking together. Work quickly, and don't let the boiled bagels drain too long on the paper towels because they may begin to stick to the paper.
SHAPING: Shape each piece into 3-inch circle; poke 1-inch hole in center, using thumb. Smooth into bagel shape, using fingers.
1 1/2 tablespoons honey
3 cups bread flour
1 1/4 teaspoons salt
1 1/2 teaspoons bread machine or quick active dry yeast
Old-fashioned oats, instant minced onion, sesame seed or popp...
MEASURE carefully, placing all ingredients except oats in bread machine pan in the order recommended by the manufacturer.
SELECT Dough/Manual cycle. Do not use delay cycles. Stop cycle after 50 minutes; remove dough from pan, using lightly floured hands.
GREASE cookie sheet. Cut dough into 10 equal pieces. Shape each piece into 3-inch circle; poke 1-inch hole in center, using thumbs. Smooth into bagel shape, using fingers. Place on cookie sheet. Cover and let rise in warm place about 20 minutes or until double.
HEAT oven to 450°. Heat 2 quarts water to boiling in Dutch oven. Lower 3 or 4 bagels at a time into boiling water. Boil 30 seconds, turning once after 15 seconds. Remove with slotted spoon; drain on paper towels. Sprinkle with oats. Place on cookie sheet. Bake about 8 minutes or until light golden brown. Remove from cookie sheet to wire rack; cool.
1 Bagel: 150 Calories (0 calories from fat); 0g fat (0g saturated); 0mg cholesterol; 290mg sodium; 34g carbohydrate (1g dietary fiber); 4g protein
Berry Bagels: Add 1/2 cup dried blueberries, cherries or cranberries at the Raisin/Nut signal or 5 to 10 minutes before the last kneading cycle ends.
Cinnamon Bagels: Add 1 teaspoon ground cinnamon with the salt.
Garlic Bagels: Add 1 teaspoon garlic powder with the salt.
SUCCESS TIP: Boil only 3 or 4 bagels at one time so they have room to "swim" in the boiling water rather than sticking together. Work quickly, and don't let the boiled bagels drain too long on the paper towels because they may begin to stick to the paper.
SHAPING: Shape each piece into 3-inch circle; poke 1-inch hole in center, using thumb. Smooth into bagel shape, using fingers.
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