Whole Grain Recipe
Honey sweetens these tender bagels that use a mixture of all purpose flour and bread flour.
1 cup water
1 1/2 tablespoon honey
1 1/2 teaspoons salt
1 cup all purpose flour
2 cups bread flour
1 1/2 teaspoons yeast
Make dough; let rise only twenty minutes in machine. Cut into 12 pieces.
Roll into balls and using the thumb put hole in middle and turn to shape make sure you have a good opening dust with flour if you have to. Place on greased cookie sheet and let rise 15 to 20 minutes.
In a pan, put in about 2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels at a time cooking 30 seconds on each side. Remove bagels and drain on paper towels.
Sprinkle with poppy seeds, sesame seeds or onion bits if desired; place on greased cookie sheet and bake in preheated 550 degree oven 8 minutes.
Also try rolling dough in to rectangles and roll up a hot dog in it and seal well with water. After they are cooled they can be frozen and will last 1 month to 6 weeks.
Yields: 8 Whole Grain Bagels