We ate the first bagel hot out of the oven with a little butter. Then for lunch I had a bagel with cream cheese and roasted red pepper strips. I think these would be good for bagel sandwiches, too. I was really pleased with how well this recipe worked, and I even have a parmesan-roasted red pepper-sunflower seed batch in the breadmaker right now. I'm just sorry it took me so long to start making bagels.
4 oz spinach, or less to taste
Scant 1/2 cup milk
1 tbsp vegetable oil
2 tsp sugar
1/2 tsp salt
2 cups bread flour
1/2 cup grated parmesan cheese
2 tsp yeast
1 tbsp sugar
1 egg white
2 tsp water
Wash spinach and steam with water on leaves until wilted. Cool, then wring out as much water as possible. We ended up with a scant 1/2 cup of cooked spinach.
Place egg, milk, oil, sugar, salt, flour, cheese, spinach, 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.