| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads | 8 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Yeast |
| 2 | c | Bread flour |
| 1 1/2 | tb | Sugar |
| 1 | ts | Salt |
| 3/4 | c | Water |
| 1 | tb | Barley malt syrup |
| 2 | tb | Poppy seeds, sesame seeds, kosher salt, minced onion |
INSTRUCTIONS
DOUGH TOPPINGS From "The Best Bread Machine Cookbook Ever", by Madge Rosenberg 1. 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. 2. 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. 3. 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. 4. 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. From: Dan Ceppa
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