Dough: 90 mins
Active prep: 20 mins
Bake: 20 mins
Makes: 9 bagels
1 c. warm water
2 t. salt
2 T. sugar
3 c. bread flour*
2 1/2 t. yeast
Combine ingredients in a bread maker using the "dough" setting.
Remove dough promptly. Break into 9 pieces. Form balls, then break the center to form bagels.
Bring a pot of water to a rolling boil while the bagels rise (about 10 minutes).
Boil bagels 2-3 at a time, for 2 minutes on each side. They will expand. Remove from water and let air dry for a minute or two.
Dip the bottom of the bagels in corn meal or flour. Brush egg white on top, then add desired topping (we've used cheese, seeds, jam, etc.).
Bake for 15-20 minutes at 370.
Let cool, then store in an airtight container/bag. They will last 4-5 days.
*We use 50% white and 50% wheat flour. The dough rises less as you add more wheat-- don't use more than 50% unless you plan to add gluten.
(Courtesy of Adam Luke, via the internet)