Bagel recipe

Easy Homemade Bagels

Makes 12 large bagels.

2 t. brown sugar
1 ½ t. salt
1 ½ c. warm water (cold if to rise overnight)
2 ¼ c. white flour (+ or – a bit)
1 c. whole wheat (I use freshly ground, sometimes I use all white flower too though)
1 T yeast

Set to dough cycle, but take dough out after mixing (they don't need to rise). Divide the dough into 2 equal parts. Then, divide each part equally again. Finally, divide these parts into 3 equal parts. You should have 12 small balls of dough. Roll them between your hands a bit for uniform smoothness, flatten them a little, and place them on the counter.

Take the handle end of a knife and press it through the middle of each bagel to make a hole. Stretch each hole out (gently) to a diameter of about 2 inches, keeping the overall shape of the bagel smooth.

Drop the bagels one at a time into a small frying pan of boiling water. After a few seconds (about 3), flip. Leave in for another 3 seconds and then put the bagel on a kitchen towel to dry a bit. If you leave them in the boiling water for too long, they won't rise as much and you'll get a thicker “rind” on the bagel. Once you have boiled all of the bagels, you can dip each bagel bottom into cornmeal if desired. Place on a greased cookie sheet.

Now take an egg white mixed with 1 t. of water and brush the tops of the bagels (I don't always do this). At this point you can sprinkle with sesame seeds, poppy seeds, or other toppings, if desired. No need to let these rise! Just put in a preheated 425 degree oven for 15 minutes. That's it!

(This is a recipe that I altered from an original found at Laine's letters.) http://lainesletters.com/recipe/bagels.html)