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Sesame Seed Bagels - Canadian Living

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SESAME SEED BAGELS - CANADIAN LIVING
 Categories: Bread
      Yield: 1 Servings
 
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
      1 ts Sugar
      1 c  Warm water
      1 tb Dry yeast
      2    Eggs
      1 tb Vegetable oil
  3 1/2 c  All-purpose flour (approx)
      2 ts Salt

MMMMM----------------------POACHING LIQUID---------------------------
     16 c  Water
      2 tb Sugar

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Sesame or poppy seeds
      1    Egg, beaten
 
  1. In a large bowl, dissolve 1 tsp sugar in water. Sprinkle yeast
  over top. Let stand for 10 minutes til frothy. Whisk in eggs with
  oil. Beat in 2 cups of the flour, sugar and salt until smooth.
  Gradually stir in enough of the remaining flour to make a soft but
  not sticky dough.
  
  2. Turn onto a floured surface and knead for 8-10 minutes til smooth
  and elastic and dough springs back when poked with finger. Place in a
  greased bowl, turning to grease all over. Cover with plastic wrap and
  tea towel. Let rise in warm place for 1 -1 1/2 hours or til doubled
  in bulk.
  
  3. Punch down; knead several times.  Divide into 12 equal pieces.
  Roll each into a 12 inch rope, covering pieces with towel while
  working.
  
  4.  Bring ends of dough together, overlapping by about 1 inch and
  stretching overlap around other end to meet underneath. Pinch firmly
  to seal.  NOTE: Unless ends are pinched together very firmly, they
  will come apart in the water.
  
  5.  Poaching liquid.  In a wide saucepan, bring water to a boil; add
  sugar. Slip bagels into water, 3-4 at a time; cook over medium heat
  for 1 minute. Using slotted spoon or spatula, remove bagels to well
  greased or parchment lined baking sheets.
  
  6.  Glaze:  Place sesame seeds in a dish.  Brush bagels with egg. Dip
  bagels in seeds.  Return to baking sheet. Bake at 400 F for 20-25
  minutes or til tops are golden and bottoms sound hollow when tapped.
  Transfer to a rack to cool.
  
  Variation:
  
  Whole wheat Cinnamon Raisin Bagels: Substitute 1 cup whole wheat
  flour for all purpose.  Increase 2 Tb sugar to 1/4 cup. Stir in 2 ts
  cinnamon along with eggs. After punching down dough, thoroughly knead
  in 1 cup raisins. Omit sesame seeds.
  
  Canadian Living Nov/93
 
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