Recipe: Bread Machine Bagels (bread machine dough cycle)

BREAD MACHINE BAGELS

FOR THE DOUGH:
2 cups bread flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup water
1 teaspoon active dry yeast
FOR THE WATER BATH:
1 gallon water
1 tablespoon sugar
FOR THE GLAZE:
1 egg beaten with 1 teaspoon water
TOPPINGS:
Poppy seeds, sesame seeds, red pepper flakes, turbinado sugar, mixed fresh herbs, minced onion, minced garlic, kosher salt (optional)

TO PREPARE THE DOUGH:
Using the dough setting on the bread machine, prepare the dough using flour, sugar, salt, water and yeast. When the beeper sounds, remove the dough and divide into equal-sized pieces, depending on the number of bagels you're making.

TO SHAPE THE BAGELS:
For 10 medium bagels, use the palms of both hands together and form each piece on a lightly floured board into a ball. Punch a hole in the middle with your fingers. Alternately, you can cut bagels with a donut cutter.

Or, for 20 miniature bagels, repeat except form smaller balls of dough, 4-5 inches long.

For a giant bagel, roll the dough into a large ball, then form it into a circle as directed.

Place the bagels on a baking sheet sprinkled with cornmeal. Spritz the tops with water. Raise bagels in a warm, draft-free place until almost doubled in bulk.

FOR THE WATER BATH:
In a large soup pot, bring a gallon of water to a boil. Add a tablespoon of sugar to the water. Reduce to a simmer. Slip the bagels into the simmering water - don't crowd them, no more than can comfortably rest in the water without touching - and cook for 7 minutes, turning once. Drain well.

TO BAKE THE BAGELS:
Meanwhile, preheat the oven to 400 degrees F.

Brush the tops of the bagels with the egg mixture, then sprinkle with the desired topping (if any).

Bake on the middle rack in the preheated oven 20-25 minutes or until golden brown (baking time will vary for miniature bagels or giant bagel. Remove to a rack to cool.

Bagels are best if eaten within a few hours of baking.

Makes 10 medium bagels or 20 miniature bagels or 1 giant bagel
Source: Bread in Half The Time: Use Your Microwave and Food Processor to Make Real Yeast Bread in 90 Minutes by Linda West Eckhardt and Diana Collingwood Butts