Bagels

So over the last month or so I've taken to making bagels a couple of times a week. Pretty much every Saturday so we can have bagels for our traditional Sunday ski lunch of Bagels and Tomato Soup - the bestest lunch ever. And often on other day a week.

I've been making them in the bread machine so I don't have to kneed as much. Pretty much white or wheat dough, but I sometimes make salt bagels. I've been thinking of putting together a Rasin & Cinimon batch or perhaps some pumpernickel but have yet to get to it anyhow

Here's the recipe with a high altitude adjustment.

First drop into the bread machine in this order :

 1 c water
 1.5 tsp salt
 2 tbsp sugar
 2 c white flour
 1 c wheat flour
 2.24 tsp yeast

And set the cycle for dough

When that is done

• Let rise 10 min
• Cut in to 8 pieces
• Shape into balls, then punch wholes into them and shape in to rings -- with LARGE wholes in the middle

• Let rise 10 min

• Drop in to a boiling 4 qt of water with 3 tbsp of sugar for maybe 2 minutes per - side. Basically they will poof up -- pull them out when they are as large as you want the final bagel to be.

• Let dry

• Add and optional egg wash, or salt, or whatever.
• Bake from 20 min at 375 degrees.

Enjoy!

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