Makes 6, 9, or 12 bagels
6 Bagels INGREDIENTS 9 Bagels 12 Bagels
Measure water, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make moderately stiff dough.
3/4 cup water 1 cup 1-1/4 cups
1 teaspoon salt 2 teaspoons 2-1/2 teaspoons
2 to 2-1/2 cups bread flour 3 to 3-1/3 cups 4 to 4-1/2 cups
1-1/2 teaspoons sugar 2-1/4 teaspoons 1 tablespoon
1-1/2 teaspoons Fleischmann's® Bread 2 teaspoons 2-1/2 teaspoons
Divide dough into 6 (9, 12, as desired) pieces; shape into small balls. With a floured finger, poke a 1-1/2-inch hole in each ball. Place shaped bagels on greased baking sheet; cover with plastic wrap and refrigerate 4 to 24 hours.
Remove from refrigerator and allow shaped dough to warm to room temperature, about 30 minutes. In a deep pan, heat 2 quarts water over medium heat to a simmer. Add 1 tablespoon sugar and 2 teaspoons salt. Drop bagels into simmering water. Cook 1/2 minute, turn and cook another 1/2 minute. Drain on paper towels.
Set bagels on a greased baking sheet. Mix egg white and 1 tablespoon water, brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 425oF for 25 to 30 minutes. Remove from sheets. Cool on wire rack.
Serving size: 1 bagel
Serving weight: 2.7 ounces (76 grams)
Calories 180; Total fat 1 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 490 mg;
Carbohydrates 37 g; Dietary fiber 1 g; Sugars 2 g; Protein 6 g