More Bread Machine Magic

Bagels, Buns, and Breads with a Twist

Allyson and Andrew’s Pretzel Bread

Here’s a fun bread that children can help shape. You could even break off a small piece of dough and let them practice on it first. Bake up their creation as a snack, along with the bread.

DOUGH

SMALL LOAF

WATER ³⁄₄ cup

OIL 1½ tablespoons

SUGAR 2 teaspoons

SALT ½ teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER 1 cup

OIL 2 tablespoons

SUGAR 1 tablespoon

SALT ³⁄₄ teaspoon

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE LOAF

WATER 1³⁄₈ cups

OIL 3 tablespoons

SUGAR 4 teaspoons

SALT 1 teaspoon

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place dough ingredients in bread pan, select Dough setting, and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 24-inch rope.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 30-inch rope.

FOR THE LARGE RECIPE

With a sharp knife, cut dough in half. Gently roll and stretch each piece into a 24-inch rope.

4. Shape the dough into a giant pretzel(s) by bringing both ends of the rope up toward the top and crossing them (forming something that looks like a bunny’s head with ears). Bring the “ears” towards you to rest on the base of the pretzel (the bunny’s chin), pressing them down slightly. Place on prepared baking sheet.

5. Let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

TOPPING

EGG 1

WATER 1 tablespoon

COARSE KOSHER SALT

6. Combine the egg and water. Gently brush egg wash over top of pretzel, then sprinkle generously with coarse salt before it dries.

7. Preheat oven to 375°F. Bake for 30 to 35 minutes until golden-brown.

8. Remove from oven and cool on wire rack.

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER SERVING

Calories 124/Fat 2.6 grams/Carbohydrates 21.4 grams/Protein 3.3 grams/Fiber .8 grams/Sodium 157 milligrams/Cholesterol 15.2 milligrams

Bagels

If you’re going to go to the effort of making bagels at home when there are so many great bagel bakeries in town these days, then they’d better be well worth the effort! We did a great deal of reading, asked bakers for their secrets, watched videos, and tested various methods in order to create a satisfactory version for the bread machine. Cakey or doughy bagels that tasted like a hamburger bun with a hole in it were unacceptable. They had to be dense and chewy like the real thing. We feel this recipe merits your time. Once you master these, do try the many variations that follow. A word of support: A good-looking bagel takes some practice to master, so please don’t try this recipe once, then quit in despair because yours didn’t look like the bakery variety. Our first efforts didn’t either—our families thought they were shriveled up doughnuts that we’d dropped in the dishwater. We stayed with it long enough to bake up bagels to be proud of, and you can, too!

DOUGH

SMALL

WATER ³⁄₄ cup

DIASTATIC MALT POWDER 1 teaspoon

BARLEY MALT SYRUP 1 tablespoon

KOSHER SALT 1 teaspoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

WATER 1 cup

DIASTATIC MALT POWDER 1½ teaspoons

BARLEY MALT SYRUP 1½ tablespoons

KOSHER SALT 1½ teaspoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

WATER 1³⁄₈ cups

DIASTATIC MALT POWDER 2 teaspoons

BARLEY MALT SYRUP 2 tablespoons

KOSHER SALT 2 teaspoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

1. Before measuring the first cup of flour, place gluten in measuring cup, then add flour to measure 1 cup. Continue measuring additional flour as you normally do. Place dough ingredients in bread pan. Select Dough setting and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Bagel dough should be stiff. If the dough is at all sticky, knead in extra flour until it is no longer sticky to the touch. Cover dough and let rest for 10 minutes.

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8- to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

4. With thumbs, make a hole in the center of each piece of dough. Using your two index fingers to start, rotate your hands around each other to stretch the bagel until the hole is large enough to put your hand through. Shape and smooth the bagel. Place on prepared baking sheet, cover, and let rise 10 more minutes. The bagel should be about 3½ to 4 inches in diameter at this point and the hole in the center will have shrunk down to about 1 to 1½ inches wide.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

5. In a large kettle, combine 2 quarts of water and the barley malt syrup; bring almost to a boil over high heat. Watch it carefully. The syrup will cause it to boil over if left unattended. As soon as it begins to boil, remove the pan from the burner, reduce the heat to medium, then return the pan and keep the water at a gentle simmer.

6. Preheat oven to 425°F.

7. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a slotted broiler pan or clean dish towel.

GLAZE

EGG WHITE COMBINED WITH 1 TABLESPOON WATER (OPTIONAL)

TOPPING

SESAME SEEDS, POPPY SEEDS, CARAWAY SEEDS, FLAX SEEDS, ONION FLAKES, KOSHER SALT, OR MINCED SUNFLOWER SEEDS (OPTIONAL)

8. After draining, place bagels on prepared baking sheet. If desired, gently brush glaze on each bagel and sprinkle with topping of choice. Bake 15 to 20 minutes until deep golden-brown.

9. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

CREATIVE SUGGESTIONS:

1. There are so many unique bagels you can create. Be daring! Try your favorite savory bread recipe and turn it into a bagel. Use this recipe as your guideline for the liquid and flour amounts. Omit all or part of the fat listed in the recipe as well. Ever had a chicken sandwich on a tomato, basil, mozzarella bagel? It’s mahhhhvelous!

2. It’s easy to create mini bagels for snacks and lunchboxes by cutting the dough into twice as many pieces as the recipe lists and shaping them into mini versions of the original.

3. If you roll the dough out and cut with a doughnut cutter, you’ll end up with “bagel holes,” too!

4. To brown both sides of the bagels, turn them over halfway through the baking time. You could also wait and add your glaze and topping at this time.

HELPFUL HINTS:

The secret to smooth, nice looking bagels is to start with a very smooth ball before shaping.

The longer the bagels boil, the thicker the skin.

Have a watch or clock with a second hand nearby for timing the boiling.

High-gluten bread flour is what gives the bagel its wonderful chewiness.

If you don’t want to make all the bagels in one day, refrigerate any leftover dough for up to 2 days.

Adding barley malt syrup to the water rather than just sugar gives them their shine, their golden color, and that special flavor. If your grocer doesn’t carry it, your local health food store will, or check the Sources section (here).

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER BAGEL

Calories 197/Fat .5 grams/Carbohydrates 39.7 grams/Protein 7 grams/Fiber 1.6 grams/Sodium 208 milligrams/Cholesterol 0 milligrams

Bialys

No need to travel to Poland or even your local bagel shop to sample these wonderful rolls. Now you can bake them with ease right in your own home! They’re great as is or split in half and toasted for a sandwich.

DOUGH

SMALL

WATER ³⁄₄ cup

OIL 1 tablespoon

SUGAR 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM

WATER 1 cup

OIL 1½ tablespoons

SUGAR 1 tablespoon

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE

WATER 1³⁄₈ cups

OIL 2 tablespoons

SUGAR 4 teaspoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place dough ingredients in bread pan, select Dough setting, and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 10-inch rope. With a sharp knife, divide dough into 10 pieces; roll each into a ball.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 15-inch rope. With a sharp knife, divide dough into 15 pieces; roll each into a ball.

FOR THE LARGE RECIPE

Gently roll and stretch dough into a 20-inch rope. With a sharp knife, divide dough into 20 pieces; roll each into a ball.

FILLING

SMALL

MINCED ONION 3 tablespoons

POPPY SEEDS 2 teaspoons

OIL 1 teaspoon

SALT One pinch

MEDIUM

MINCED ONION 4½ tablespoons

POPPY SEEDS 1 tablespoon

OIL 1½ teaspoons

SALT ¹⁄₈ teaspoon

LARGE

MINCED ONION 6 tablespoons

POPPY SEEDS 4 teaspoons

OIL 2 teaspoons

SALT ¼ teaspoon

3. Cover balls with a towel and let rest 10 minutes. Meanwhile, combine the topping ingredients and set aside.

4. With a rolling pin, roll each ball into 3½-inch circles. Place on ungreased baking sheets. Cover with a towel and let rise in a warm oven until almost doubled in size, about 30 to 45 minutes. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

5. With thumbs or the bottom of a shot glass, gently depress the center of each roll. Fill with about 1 teaspoon of the onion mixture. Cover and let rise for 15 minutes more while preheating the oven to 450°F.

6. Bake for 20 to 25 minutes until golden-brown. Remove from oven and cool on a rack.

Small recipe yields 10 rolls

Medium recipe yields 15 rolls

Large recipe yields 20 rolls

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER ROLL

Calories 112/Fat 2.1 grams/Carbohydrates 20.2 grams/Protein 2.7 grams/Fiber .8 grams/Sodium 228 milligrams/Cholesterol 0 milligrams

Cinnamon Raisin Bagels

Once you’ve mastered the basic bagel recipe, try these. Is there anyone who doesn’t love cinnamon raisin bagels?

DOUGH

SMALL

WATER ³⁄₄ cup

DIASTATIC MALT POWDER 2 teaspoons

BARLEY MALT SYRUP 2 tablespoons

KOSHER SALT 1 teaspoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR 2 cups

CINNAMON 1 teaspoon

RAISINS OR CURRANTS ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

WATER 1 cup

DIASTATIC MALT POWDER 3 teaspoons

BARLEY MALT SYRUP 3 tablespoons

KOSHER SALT 1½ teaspoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 3 cups

CINNAMON 1½ teaspoons

RAISINS OR CURRANTS ³⁄₄ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

WATER 1³⁄₈ cups

DIASTATIC MALT POWDER 4 teaspoons

BARLEY MALT SYRUP 4 tablespoons

KOSHER SALT 2 teaspoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 4 cups

CINNAMON 2 teaspoons

RAISINS OR CURRANTS 1 cup

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8- to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

6. Preheat oven to 425°F.

7. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a slotted broiler pan or clean dish towel.

8. After draining, place bagels on prepared baking sheet. Bake 15 to 20 minutes until deep golden-brown.

9. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

CREATIVE SUGGESTION: For Whole Wheat Cinnamon Raisin Bagels, substitute honey for the barley malt syrup and whole wheat flour for half of the bread flour.

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER BAGEL

Calories 158/Fat .4 grams/Carbohydrates 33.7 grams/Protein 4.9 grams/Fiber 1.6 grams/Sodium 183 milligrams/Cholesterol 0 milligrams

Egg Bagels

These plain bagels are wonderful when split and filled with tuna salad.

DOUGH

SMALL

WATER ½ cup

EGG YOLKS 2

OIL 1½ tablespoons

DIASTATIC MALT POWDER 1 teaspoon

BARLEY MALT SYRUP 1 tablespoon

KOSHER SALT 1 teaspoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

WATER ⁵⁄₈ cup

EGG YOLKS 3

OIL 2 tablespoons

DIASTATIC MALT POWDER 1½ teaspoons

BARLEY MALT SYRUP 1½ tablespoons

KOSHER SALT 1½ teaspoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

WATER ⁷⁄₈ cup

EGG YOLKS 4

OIL 3 tablespoons

DIASTATIC MALT POWDER 2 teaspoons

BARLEY MALT SYRUP 2 tablespoons

KOSHER SALT 2 teaspoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8- to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

6. Preheat oven to 425°F.

7. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a slotted broiler pan or clean dish towel.

GLAZE

EGG WHITE COMBINED WITH 1 TABLESPOON WATER (OPTIONAL)

TOPPING

SESAME SEEDS, POPPY SEEDS, CARAWAY SEEDS, FLAX SEEDS, ONION FLAKES, KOSHER SALT, OR MINCED SUNFLOWER SEEDS (OPTIONAL)

8. After draining, place bagels on prepared baking sheet. If desired, gently brush glaze on each bagel and sprinkle with topping of choice. Bake 15 to 20 minutes until deep golden-brown.

9. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER BAGEL

Calories 166/Fat 4 grams/Carbohydrates 26.6 grams/Protein 5.4 grams/Fiber 1.1 grams/Sodium 185 milligrams/Cholesterol 53.2 milligrams

Lynn’s Sandwich Buns

Lynn Dominguez, a longtime family friend of Linda’s, offered the instructions for making these rolls years ago. We caught her by surprise when we asked if we could add them to the book. Thank goodness she said “Yes”—wait until you try them! These rolls are wonderful hot out of the oven. They’re also terrific sliced in half for sandwiches. Fill with some thinly sliced ham and a dollop of mustard … you’ll see what we mean. (It’s best to use a cheese slicer to get the thin slices of cheese called for in the recipe, and don’t worry if your strips aren’t exactly ½ inch wide.)

SMALL

WATER ³⁄₈ cup

MILK ³⁄₈ cup

OIL 1 tablespoon

SUGAR 2 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

CHEDDAR CHEESE ³⁄₄ cup (3 ounces)

(EXTRA CHEESE FOR TOPPING)

MEDIUM

WATER ½ cup

MILK ½ cup

OIL 1½ tablespoons

SUGAR 3 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

CHEDDAR CHEESE 1 cup (4 ounces)

(EXTRA CHEESE FOR TOPPING)

LARGE

WATER ⁵⁄₈ cup

MILK ³⁄₄ cup

OIL 2 tablespoons

SUGAR ¼ cup

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

CHEDDAR CHEESE 1½ cups (6 ounces)

(EXTRA CHEESE FOR TOPPING)

1. Place all ingredients except cheese in bread pan, select Dough setting, and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4-inch log. With a sharp knife, divide dough into 4 pieces; roll each into a 12-inch-long rope.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6-inch log. With a sharp knife, divide dough into 6 pieces; roll each into a 12-inch-long rope.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8-inch log. With a sharp knife, divide dough into 8 pieces; roll each into a 12-inch-long rope.

3. Flatten each rope. Thinly slice cheese and cut into ½-inch wide strips. Then, if you’re right-handed, with your right thumb press strips of cheese into the dough while you pinch the edges of the dough together well with the left hand to seal the cheese inside. (Lefties, reverse the procedure: left thumb presses and right hand pinches.) Tie each sealed rope into a loose knot and place on prepared cookie sheet.

4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

5. Preheat oven to 375°F. Bake for 15 to 20 minutes, until golden-brown.

6. Meanwhile, cut several wide paper-thin slices of cheese, enough to cover each roll. Set aside.

7. Remove rolls from oven and top each with 1 or 2 thin slices of cheese. Return the rolls to the oven and bake 5 to 10 minutes more, until the cheese is bubbly and brown.

8. Remove rolls from oven and either serve warm or cool on wire rack and use later for sandwiches.

CREATIVE SUGGESTIONS:

1. Substitute your favorite bread recipe for the dough.

2. Substitute pepper cheese for the Cheddar or add some diced jalapeños to give some “heat” to these rolls.

3. Substitute low-fat cheese for the Cheddar to trim the fat grams.

Small recipe yields 4 rolls

Medium recipe yields 6 rolls

Large recipe yields 8 rolls

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER ROLL

Calories 385/Fat 12 grams/Carbohydrates 55 grams/Protein 13 grams/Fiber 1.9 grams/Sodium 689 milligrams/Cholesterol 25.6 milligrams

Oat Bran Bagels

Here’s an easy way to eat your oat bran every morning. Make up several large batches of these at once, slice them when they cool, and place them in the freezer.

DOUGH

SMALL

OLD-FASHIONED OATS ¼ cup

WATER ³⁄₄ cup

DIASTATIC MALT POWDER 1 teaspoon

HONEY 1 tablespoon

KOSHER SALT 1 teaspoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR 1½ cups

OAT BRAN ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

OLD-FASHIONED OATS ¹⁄₃ cup

WATER 1 cup

DIASTATIC MALT POWDER 1½ teaspoons

HONEY 1½ tablespoons

KOSHER SALT 1½ teaspoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 2¹⁄₃ cups

OAT BRAN ¹⁄₃ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

OLD-FASHIONED OATS ½ cup

WATER 1³⁄₈ cups

DIASTATIC MALT POWDER 2 teaspoons

HONEY 2 tablespoons

KOSHER SALT 2 teaspoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 3 cups

OAT BRAN ½ cup

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

1. Before measuring the first cup of flour, place gluten in measuring cup then add flour to measure 1 cup. Continue measuring additional flour as you normally do. Place dough ingredients in bread pan. Select Dough setting and press Start.

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8- to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

6. Preheat oven to 425°F.

7. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a slotted broiler pan or clean dish towel.

GLAZE

EGG WHITE COMBINED WITH 1 TABLESPOON WATER (OPTIONAL)

TOPPING

OLD-FASHIONED OATS, SESAME SEEDS, POPPY SEEDS, CARAWAY SEEDS, FLAX SEEDS, ONION FLAKES, KOSHER SALT, OR MINCED SUNFLOWER SEEDS (OPTIONAL)

8. After draining, place bagels on prepared baking sheet. If desired, gently brush glaze on each bagel and sprinkle with topping of choice. Bake 15 to 20 minutes until deep golden-brown.

9. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER BAGEL

Calories 116/Fat .6 grams/Carbohydrates 24.4 grams/Protein 4.3 grams/Fiber 1.5 grams/Sodium 179 milligrams/Cholesterol 0 milligrams

Onion Bagels

These savory bagels are hard to pass up. Try them with our Vegetable Herb Spread (see here).

DOUGH

SMALL

MINCED ONION ³⁄₄ cup

BUTTER OR MARGARINE 1 tablespoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR 2 cups

WATER ³⁄₄ cup

DIASTATIC MALT POWDER 1 teaspoon

SUGAR 1 tablespoon

KOSHER SALT 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

MINCED ONION 1 cup

BUTTER OR MARGARINE 1½ tablespoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 3 cups

WATER 1 cup

DIASTATIC MALT POWDER 1½ teaspoons

SUGAR 1½ tablespoons

KOSHER SALT 1½ teaspoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

MINCED ONION 1½ cups

BUTTER OR MARGARINE 2 tablespoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 4 cups

WATER 1³⁄₈ cups

DIASTATIC MALT POWDER 2 teaspoons

SUGAR 2 tablespoons

KOSHER SALT 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

1. In a small skillet, sauté onion in butter until softened, about 5 minutes. Add half to the bread pan. Set aside the remaining half for the topping.

2. Place gluten in measuring cup, then add flour to measure 1 cup. Continue measuring additional flour as you normally do. Place all the dough ingredients (including half the onion mixture) in bread pan. Select Dough setting and press Start.

3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured counter top or cutting board. Bagel dough should be stiff. If the dough is at all sticky, knead in extra flour until it is no longer sticky to the touch. Cover dough and let rest 10 minutes.

4. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8- to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

5. With thumbs, make a hole in the center of each piece of dough. Using your two index fingers to start, rotate your hands around each other to stretch the bagel until the hole is large enough to put your hand through. Shape and smooth the bagel. Place on prepared baking sheet, cover and let rise 10 more minutes. The bagel should be about 3½ to 4 inches in diameter at this point and the hole in the center will have shrunk down to about 1 to 1½ inches wide.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

6. In a large kettle, combine 2 quarts of water and the barley malt syrup; bring almost to a boil over high heat. Watch it carefully. The syrup will cause it to boil over if left unattended. As soon as it begins to boil, remove the pan from the burner, reduce the heat to medium, then return the pan and keep the water at a gentle simmer.

7. Preheat oven to 425°F.

8. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a broiler pan or clean dish towel.

GLAZE

EGG WHITE COMBINED WITH 1 TABLESPOON WATER (OPTIONAL)

9. After draining, place bagels on prepared baking sheet. Bake 15 to 20 minutes, turning once halfway through the baking period. After turning the bagels over, gently brush glaze on each bagel and sprinkle with remaining onion mixture.

10. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

CREATIVE SUGGESTION: For onion—poppy seed bagels, add poppy seeds to the onion mixture after cooking.

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER BAGEL

Calories 144/Fat 1.5 grams/Carbohydrates 27.4 grams/Protein 4.8 grams/Fiber 1.3 grams/Sodium 191 milligrams/Cholesterol 0 milligrams

Onion Lover’s Twist

This onion bread recipe was adapted from the Grand Prize Winner in the 1970 Pillsbury Bake-Off® Contest. The original version is a classic. Once you try this modern update, you’ll see why. It’s every bit as good, but with the convenience of the bread machine, oh so much easier to make.

SMALL LOAF

WATER ¼ cup

MILK ¼ cup

EGG 1

BUTTER OR MARGARINE 2 tablespoons

SUGAR 2 tablespoons

SALT ³⁄₄ teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER ½ cup

MILK ¼ cup

EGG 1

BUTTER OR MARGARINE 3 tablespoons

SUGAR 3 tablespoons

SALT 1 teaspoon

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE LOAF

WATER ½ cup

MILK ½ cup

EGG 2

BUTTER OR MARGARINE 4 tablespoons

SUGAR ¼ cup

SALT 1½ teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place dough ingredients in bread pan, select Dough setting, and press Start.

FILLING

SMALL LOAF

BUTTER OR MARGARINE 1 tablespoon

FINELY CHOPPED ONION ½ cup

GRATED PARMESEAN CHEESE 1½ teaspoons

SESAME OR POPPY SEEDS 1½ teaspoons

GARLIC SALT ½ teaspoon

PAPRIKA ½ teaspoon

MEDIUM LOAF

BUTTER OR MARGARINE 1½ tablespoons

FINELY CHOPPED ONION ³⁄₄ cup

GRATED PARMESEAN CHEESE 2 teaspoons

SESAME OR POPPY SEEDS 2 teaspoons

GARLIC SALT ³⁄₄ teaspoon

PAPRIKA ³⁄₄ teaspoon

LARGE LOAF

BUTTER OR MARGARINE 2 tablespoons

FINELY CHOPPED ONION 1 cup

GRATED PARMESEAN CHEESE 1 tablespoon

SESAME OR POPPY SEEDS 1 tablespoon

GARLIC SALT ½ to 1 teaspoon

PAPRIKA 1 teaspoon

2. In a small saucepan, melt the butter for the filling. Stir in the rest of the filling ingredients. Set aside.

3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

4. Grease a large baking sheet. You’ll need 2 for the large recipe.

FOR THE SMALL RECIPE

With a rolling pin, roll dough to a 9×12-inch rectangle. With a sharp knife, cut rectangle crosswise into three 9×4-inch strips. Place filling lengthwise down the center of each strip. Starting at the long edge, roll up each strip, and pinch edges firmly to seal.

FOR THE MEDIUM RECIPE

With a rolling pin, roll dough to a 12×15-inch rectangle. With a sharp knife, cut rectangle crosswise into three 12×5-inch strips. Place filling lengthwise down the center of each strip. Starting at the long edge, roll up each strip and pinch edges firmly to seal.

FOR THE LARGE RECIPE

With a rolling pin, roll dough into two 9×12-inch rectangles. With a sharp knife, cut each rectangle crosswise into three 9×4-inch strips. Place filling lengthwise down the center of each strip. Starting at the long edge, roll up each strip and pinch edges firmly to seal.

5. Place the three strips on prepared baking sheet(s). Braid them together and pinch the ends to seal. (See Challah recipe, here, for illustration.)

6. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

7. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden-brown.

8. Remove from oven and cool on wire rack.

Small recipe yields 1 loaf; Medium recipe yields 1 loaf; Large recipe yields 2 loaves

Recipe adapted and printed with the permission of “The Pillsbury Company”

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER SLICE

Calories 137/Fat 4.1 grams/Carbohydrates 21.3 grams/Protein 3.4 grams/Fiber .9 grams/Sodium 197 milligrams/Cholesterol 13.6 milligrams

Pesto Spiral Bread

This bread takes a little more time and effort, but it’s worth it. Your friends will find it hard to believe you baked it in your machine. Credit goes to the bread bakers on Prodigy, who first came up with the idea of “Swirl Breads.” To make a swirl bread, you remove dough from the machine after the “punch down,” very quickly roll it out, spread it with a filling, roll it into a rope, and coil it back into the bread pan to rise and bake. This is a whole new category of breads! Here’s one we came up with that we thought was a natural.

SMALL LOAF

SMALL, MEDIUM, AND LARGE LOAVES SEMOLINA BREAD (SEE RECIPES, here)

PESTO SAUCE ¼ cup

CHOPPED SUN-DRIED TOMATOES 3 tablespoons

ROASTED AND COARSELY CHOPPED PINE NUTS (OPTIONAL) 2 tablespoons

MEDIUM LOAF

PESTO SAUCE ¹⁄₃ cup

CHOPPED SUN-DRIED TOMATOES ¼ cup

ROASTED AND COARSELY CHOPPED PINE NUTS (OPTIONAL) 3 tablespoons

LARGE LOAF

PESTO SAUCE ½ cup

CHOPPED SUN-DRIED TOMATOES 6 tablespoons

ROASTED AND COARSELY CHOPPED PINE NUTS (OPTIONAL) ¼ cup

1. Place all ingredients for Semolina Bread in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. Just before the last rising cycle, the machine will “punch down” the dough. Once that happens, immediately remove the dough from the bread pan, being careful not to lift out the pan as well, which will shut off some machines. You can also remove the mixing blade at this time, if possible.

FOR SMALL LOAF

Quickly roll dough into an 11×15-inch rectangle. Don’t be too concerned with the exact measurement. Rolling it out quickly is more important. Spread dough with pesto and sprinkle on chopped tomatoes and pine nuts.

FOR MEDIUM LOAF

Quickly roll dough into a 13×18-inch rectangle. Don’t be too concerned with the exact measurement. Rolling it out quickly is more important. Spread with pesto and sprinkle on chopped tomatoes and pine nuts.

FOR LARGE LOAF

Quickly roll dough into 16×20-inch rectangle. Don’t be too concerned with the exact measurement. Rolling it out quickly is more important. Spread with pesto and sprinkle on chopped tomatoes and pine nuts.

4. Starting with long edge, roll up into a rope and quickly pinch edges to seal.

5. Coil dough back into bread pan; close lid.

6. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

HINTS:

• It helps to look up in your machine’s manual just exactly when that last “punch down” before the final rising occurs. Set a timer so you don’t miss it.

• When removing and replacing dough, close the lid of the machine as rapidly as possible. The longer it is open, the more heat escapes.

• Be careful not to dislodge or remove the bread pan when pulling the dough out. In some machines, that will shut them off.

• Time is of the essence when working with the dough. The longer you take to roll it out and fill it, the less time it will have to rise to its full height. So be prepared to move quickly! Have all the ingredients measured and at hand. Quickly roll the dough out and don’t worry about forming the perfect rectangle—you should be more concerned with speed than perfection here.

• If your pesto sauce is extremely oily, drain in a colander before measuring.

• If your bread didn’t rise high enough, next time try it on the Whole Wheat cycle, which has a little bit longer rising cycle.

• If you miscalculate or forget to remove the dough on time, all is not lost. You can remove the dough anytime during that last rising cycle, shape it as directed, and place it into a greased loaf pan. (For the small loaf, use a greased 8×4-inch pan; for the medium, use a greased 9×5-inch pan; for the large loaf, use two greased 8×4-inch pans.) Cover and let the bread rise until doubled in size, then bake in a 350° oven for 45 to 50 minutes, until golden-brown.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 164/Fat 4.3 grams/Carbohydrates 24.9 grams/Protein 4.4 grams/Fiber 1.3 grams/Sodium 230 milligrams/Cholesterol 0 milligrams

Pumpernickel Bagels

If you’re a pumpernickel bread lover, you’ll enjoy these change-of-pace bagels.

DOUGH

SMALL

WATER ³⁄₄ cup

MOLASSES 2 tablespoons

KOSHER SALT 1 teaspoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR ²⁄₃ cup

WHOLE WHEAT FLOUR ²⁄₃ cup

RYE FLOUR ²⁄₃ cup

COCOA POWDER 2 tablespoons

CARAWAY SEEDS 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

WATER 1 to 1¹⁄₈ cups

MOLASSES 3 tablespoons

KOSHER SALT 1½ teaspoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

RYE FLOUR 1 cup

COCOA POWDER 3 tablespoons

CARAWAY SEEDS 1½ teaspoons

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

WATER 1½ cups

MOLASSES ¼ cup

KOSHER SALT 2 teaspoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 1¹⁄₃ cups

WHOLE WHEAT FLOUR 1¹⁄₃ cups

RYE FLOUR 1¹⁄₃ cups

COCOA POWDER ¼ cup

CARAWAY SEEDS 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8 to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

4. With thumbs, make a hole in the center of each piece of dough. Using your two index fingers to start, rotate your hands around each other to stretch the bagel until the hole is large enough to put your hand through. Shape and smooth the bagel. Place on prepared baking sheet, cover and let rise 10 more minutes. The bagel should be about 3½ to 4 inches in diameter at this point and the hole in the center will have shrunk down to about 1 to 1½ inches wide.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

6. Preheat oven to 425°F.

7. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a slotted broiler pan or clean dish towel.

GLAZE

EGG WHITE COMBINED WITH 1 TABLESPOON WATER (OPTIONAL)

TOPPING

SESAME SEEDS, POPPY SEEDS, CARAWAY SEEDS, FLAX SEEDS, ONION FLAKES, KOSHER SALT, OR MINCED SUNFLOWER SEEDS (OPTIONAL)

8. After draining, place bagels on prepared baking sheet. If desired, gently brush glaze on each bagel and sprinkle with topping of choice. Bake 15 to 20 minutes until deep golden-brown.

9. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER BAGEL

Calories 128/Fat .8 grams/Carbohydrates 26.4 grams/Protein 4.7 grams/Fiber 3.5 grams/Sodium 180 milligrams/Cholesterol 0 milligrams

Spinach Parmesan Spiral Bread

Here’s another spiral loaf that’s guaranteed to please. If you’re hesitant to try this, we suggest you try a very simple version first. Using a favorite white bread recipe, remove dough as directed, roll it out, brush it quickly with a little melted butter, and sprinkle with some cinnamon sugar and optional ingredients such as raisins or nuts, then roll it up and coil back into the bread pan.

DOUGH

SMALL LOAF

MILK ⁵⁄₈ cup

LOW-FAT COTTAGE CHEESE ½ cup

BUTTER OR MARGARINE 1 tablespoon

SUGAR 1½ tablespoons

SALT 1 teaspoon

DRIED OREGANO ³⁄₄ teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

MILK ⁵⁄₈ cup

LOW-FAT COTTAGE CHEESE ³⁄₄ cup

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 2 tablespoons

SALT 1½ teaspoons

DRIED OREGANO 1 teaspoon

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

MILK 1 cup

LOW-FAT COTTAGE CHEESE 1 cup

BUTTER OR MARGARINE 2 tablespoons

SUGAR 3 tablespoons

SALT 2 teaspoons

DRIED OREGANO 1½ teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all dough ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

FILLING

SMALL LOAF

FINELY CHOPPED ONION ¼ cup

CLOVES GARLIC, MINCED 2

OLIVE OIL 1½ tablespoons

FROZEN CHOPPED SPINACH, THAWED, WELL DRAINED 1 cup

FRESHLY GRATED PARMESEAN CHEESE ½ cup (2 ounces)

MEDIUM LOAF

FINELY CHOPPED ONION ¹⁄₃ cup

CLOVES GARLIC, MINCED 3

OLIVE OIL 2 tablespoons

FROZEN CHOPPED SPINACH, THAWED, WELL DRAINED 1½ cups

FRESHLY GRATED PARMESEAN CHEESE ³⁄₄ cup (3 ounces)

LARGE LOAF

FINELY CHOPPED ONION ½ cup

CLOVES GARLIC, MINCED 4

OLIVE OIL 3 tablespoons

FROZEN CHOPPED SPINACH, THAWED, WELL DRAINED 2 cups

FRESHLY GRATED PARMESEAN CHEESE 1 cup (4 ounces)

FRESHLY GRATED BLACK PEPPER TO TASTE

3. Meanwhile, in a skillet over medium heat sauté the onion and garlic in the olive oil briefly until just golden. Add spinach and stir just to warm it. Remove pan from heat and stir in Parmesan cheese and black pepper. Set aside to cool to room temperature.

4. Just before the last rising cycle, the machine will “punch down” the dough. Once that happens, immediately remove the dough from the bread pan, being careful not to lift out the pan as well, which will shut off some machines. You can also remove the mixing blade at this time, if possible.

FOR THE SMALL RECIPE

Quickly roll dough into an 11×15-inch rectangle. Don’t be too concerned with the exact measurement. Rolling it out quickly is more important. Spread with the spinach filling.

FOR THE MEDIUM RECIPE

Roll dough quickly into a 13×18-inch rectangle. Don’t be too concerned with the exact measurement. Rolling it out quickly is more important. Spread with the spinach filling.

FOR THE LARGE RECIPE

Roll dough quickly into a 16×20-inch rectangle. Don’t be too concerned with the exact measurement. Rolling it out quickly is more important. Spread with the spinach filling.

5. Starting with long edge, roll up into a rope and quickly pinch edges to seal.

6. Coil dough back into bread pan; close lid.

7. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

HINTS:

• It helps to look up in your machine’s manual just exactly when that last “punch down” before the final rising occurs. Set a timer so you don’t miss it.

• When removing and replacing dough, close the lid of the machine as rapidly as possible. The longer it is open, the more heat escapes.

• Be careful not to dislodge or remove the bread pan when pulling the dough out. In some machines, that will shut them off.

• If your bread didn’t rise high enough, next time try it on the Whole Wheat cycle, which has a little bit longer rising cycle.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 173/Fat 4.7 grams/Carbohydrates 25.6 grams/Protein 7.1 grams/Fiber 1.4 grams/Sodium 395 milligrams/Cholesterol 4.2 milligrams

Whole Wheat Bagels

Here’s another wholesome bagel recipe to start your day just right.

DOUGH

SMALL

WATER ³⁄₄ cup

DIASTATIC MALT POWDER 1 teaspoon

HONEY 1 tablespoon

KOSHER SALT 1 teaspoon

VITAL WHEAT GLUTEN 2 tablespoons

BREAD FLOUR 1 cup

WHOLE WHEAT FLOUR 1 cup

WHEAT GERM OR BRAN 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM

WATER 1 cup

DIASTATIC MALT POWDER 1½ teaspoons

HONEY 1½ tablespoons

KOSHER SALT 1½ teaspoons

VITAL WHEAT GLUTEN 3 tablespoons

BREAD FLOUR 1½ cups

WHOLE WHEAT FLOUR 1¼ cups

WHEAT GERM OR BRAN ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons

LARGE

WATER 1½ cups

DIASTATIC MALT POWDER 2 teaspoons

HONEY 2 tablespoons

KOSHER SALT 2 teaspoons

VITAL WHEAT GLUTEN 4 tablespoons

BREAD FLOUR 2 cups

WHOLE WHEAT FLOUR 1²⁄₃ cups

WHEAT GERM OR BRAN ¹⁄₃ cup

RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons

3. Grease a large baking sheet.

FOR THE SMALL RECIPE

Gently roll and stretch dough into a 4- to 6-inch log. With a sharp knife, divide dough into 4 to 6 pieces; roll each into a smooth ball and flatten slightly.

FOR THE MEDIUM RECIPE

Gently roll and stretch dough into a 6- to 8-inch log. With a sharp knife, divide dough into 6 to 8 pieces; roll each into a smooth ball and flatten slightly.

FOR THE LARGE RECIPE

Gently roll and stretch dough into an 8- to 10-inch log. With a sharp knife, divide dough into 8 to 10 pieces; shape each into a smooth ball and flatten slightly.

4. With thumbs, make a hole in the center of each piece of dough. Using your two index fingers to start, rotate your hands around each other to stretch the bagel until the hole is large enough to put your hand through. Shape and smooth the bagel. Place on prepared baking sheet, cover and let rise 10 more minutes. The bagel should be about 3½ to 4 inches in diameter at this point and the hole in the center will have shrunk down to about 1 to 1½ inches wide.

BOILING WATER

WATER 2 quarts

BARLEY MALT SYRUP 2 tablespoons

6. Preheat oven to 425°F.

7. With a slotted spoon, spatula, or skimmer, place 2 bagels in the simmering water for 30 seconds, turning once. Remove and drain on a slotted broiler pan or clean dish towel.

GLAZE

EGG WHITE COMBINED WITH 1 TABLESPOON WATER (OPTIONAL)

TOPPING

SESAME SEEDS, POPPY SEEDS, CARAWAY SEEDS, FLAX SEEDS, ONION FLAKES, KOSHER SALT, OR MINCED SUNFLOWER SEEDS (OPTIONAL)

8. After draining, place bagels on prepared baking sheet. If desired, gently brush glaze on each bagel and sprinkle with topping of choice. Bake 15 to 20 minutes until deep golden-brown.

9. Remove from oven and cool on wire racks. These should be eaten the same day. Slice and freeze any leftovers for up to 1 month.

Small recipe yields 4 to 6 bagels

Medium recipe yields 6 to 8 bagels

Large recipe yields 8 to 10 bagels

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER ROLL

Calories 120/Fat .5 grams/Carbohydrates 25 grams/Protein 4.7 grams/Fiber 2.5 grams/Sodium 179 milligrams/Cholesterol 0 milligrams