Our second batch of bagels was a success. They were also gone in just a day or so, but we will probably make a larger recipe next time. This time I used sunflower seeds and some whole wheat flour to get the bagels denser and red pepper for some color and flavor. Most of these were eaten with cream cheese, but one was the base for a tuna salad sandwich.
Red pepper-sunflower seed bagels
Makes 8 bagels
1 egg
1/2 cup milk
1 tbsp vegetable oil
2 tsp sugar
1/2 tsp salt
3/4 cup whole wheat flour
1 1/4 cups bread flour
1/4 cup sunflower seeds
1-2 roasted red peppers
2 tsp yeast
1 tbsp sugar
1 egg white
2 tsp water
Place egg, milk, oil, sugar, salt, flour, sunflower seeds, red peppers, and yeast in bread machine. Set for "dough."
When dough is ready, remove from bread machine and punch down. Divide dough into 8 pieces. Roll pieces into balls, then pinch in middle to make a hole and roll around in your hands until it is bagel-shaped. Cover and place in a warm spot to rise for 15-30 minutes.
Bring 2 quarts of water and 1 tsp sugar to a boil. Place bagels, a few at a time, in boiling water. Boil for 1 minute, then flip over and boil the second side for 3 minutes. Drain and place on pizza stone or baking sheet. Repeat for all bagels.
Combine water and egg white and whisk a little to froth it up. Brush over bagels. Bake at 400 F for 15-20 minutes, or until golden brown on top.
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