Bagels - Dg Recipe




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Bagels - Dg Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bagels - Dg

 

Ingredients

1 cup water
1 1/2 tbsp honey
1 1/2 tsp salt
1 cup whole wheat flour
2 cup bread flour
1 1/2 tsp yeast



 

Preparation

DG Bread Machine Cookbook 160 Let machine knead dough once, then let
dough rise 20 min. only in machine. Even if cycle runs longer, simply
remove dough after 20 minutes and turn off machine. Divide dough into
appropriate number of pieces. Each piece shoul

Place these on well greased baking sheet, cover & let rise only 15
to 20 minutes. Meanwhile, bring to slight boil in a NONALUMINUM pan,
(Donna uses cast iron frying pan) about 2 inches of water. Carefully
lower about 3 or 4 bagels at a time into water, c

 

 

Servings: 1