Bread Machine Bagels

I grew up loving Chesapeake Bagel Bakery. Imagine my surprise when I moved to Houston, they had a Chesapeake Bagel Bakery here in town. It changed into an Einsteins years ago, so it has been awhile since I have had a good bagel.  Baking a bagel seemed really intimidating, but this recipe looked like something I could handle.  It was incredibly easy to put together and the results were phenomonal.  The only issue is that the bagel holes weren't as large I would have liked them to be.  These will go into regular rotation around here, so much better than my normal breakfast English muffin.  I also made a batch of whole wheat bagels, swapping out one cup of the flour for whole wheat flour. They were equally delicious.

Bread Machine Bagels

1 cup + 2 tablespoons warm water (110 degrees)
1 ½ teaspoons salt
2 tablespoons white sugar
3 cups bread flour (swap out one cup of flour for whole wheat flour as pictured)
2 ¼ teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white

Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough cycle. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar. Cut dough into 8 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. Bake in a preheated 375 degree oven for 20 to 25 minutes, until well browned.

Adapted from AllRecipes

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