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Bagel Recipe For Bread Maker

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Grains Bagels, Bread machi 4 Servings

INGREDIENTS

1 1/2 t Yeast
2 c Bread flour
1 1/2 T Sugar
1 t Salt
3/4 c Water
1 T Barley malt syrup
2 T Poppy seeds, *NOTE

INSTRUCTIONS

NOTE sesame seeds, kosher salt, or minced onion, or whatever!  Add all
ingredients for the dough except the barley malt syrup in the  order
suggested by your bread machine.  Process on the manual cycle.  At the
end of the 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 rope 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 boling water.  Lower the bagels a  few at a time
into the water. As soon as the bagels rise to the top,  remove them
with a spatula and place on a lightly greased baking  sheet.  Sprinkle
with .75 teaspoon of any of the toppings over each  bagel and bake for
20 minutes, or until golden.    NOTES  I couldn't find barley malt
syrup, so I used molasses.  It seems to  work in almost the same way.
I make 4 bagels out of this recipe, instead of 8.  They seem to be  the
same size as the kind you would buy in the store if there are 4  of
them. If you want them smaller, make 8.  Enjoy!  Greg Larkin
greg@Viewlogic.COM From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     : The Best
Bread Machine Cookbook Ever, Madge Rosenberg

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 294
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 586mg
Potassium: 115.1mg
Carbohydrates: 56.3g
Fiber: 2.9g
Sugar: 5.1g
Protein: 9.6g


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