1 cup warm water
1 teaspoon salt
2 Tablespoons sugar
1 1/2 cups dark rye flour
1 1/2 cups white flour
2 teaspoons caraway seed
¼ to 1/3 cup finely chopped onion (optional)
2 teaspoons active dry yeast
Put ingredients in bread machine pan in this order: water, salt, sugar, flours, caraway seed, and onion. Then place yeast in center top of these ingredients. Additional water or flour may be necessary to have a smooth dough ball.
Set bread machine to “Dough Cycle.”
When dough cycle is done, remove bagel dough. Cut or pull off 8 to 9 equal pieces.
Lightly flour area to shape bagels, if needed. Take first piece and roll in hands to form a ball. Press lightly to flatten slightly and place finger or thumb in center to start hole then take finger, placing in hole and swirl around. Shape bagel evenly. Repeat to remaining bagel pieces.
Cover bagels and let rest for about 15 – 20 minutes.
In a 4 1/2 quart pan:
2 quarts of water
4 ½ Tablespoons white sugar
Old dishtowel to lay bagels on after removing them from boiling water
Preheat over to 375 degrees F. Place 4 ½ quart pan with water and white sugar on stove and bring to a boil.
And 2 to 3 bagels at a time to boiling water. Let boil for 25 to 30 seconds. Take slotted spoon and turn bagels over to boil another 25 to 30 seconds on other side. Remove with slotted spoon and lay bagels on an old dishtowel to dry some and slightly cool. Repeat this process for remaining bagels.
Spray cookie sheet with non-stick spray. I prefer Bakers Joy and like to use the Air Bake cookie sheets. Place bagels on prepared cookie sheet.
Bake in oven for 20 to 25 minutes. Bagels will turn golden brown. Additional time may be needed but only increasing 5 minutes at a time.
Created in the kitchen of Robin Harley