From Paulette Vickery's Recipe Collection

Bagles

breads

1 cup water
1 teaspoon salt
1 1/2 teaspoon sugar
3 cup bread flour
1 teaspoon active dry yeast

To make this dough recipe use dough cycle of bread maker. When cycle ends remove dough from pan and turn onto lightly floured surface. Divide into 10 equal pieces. Roll into smooth balls. Make a 1 1/2 inch hole in the center of each dough ball. Place dough balls on a greased baking sheet. Brush the top of each bagle with melted butter. Cover with waxed paper and a dry towel. Place in warm area, free of drafts, and allow to rise for 30 minutes. Meanwhile, bring 3 quarts of water with 1 tablespoon of sugar added, to a boil. Simmer 3 or 4 bagles at a time in water for 5-6 minutes on each side. Remove with slotted spoon. Drain on paper towels. Place on greased baking sheet dusted with cornmeal. Brush lightly with an egg yolk mixed with 2 tablespoons water. Sprinkle with poppy seeds, sessami seeds, diced onion, garlic chips, or shredded cheddar cheese, if desired. Bake at 400 degrees, 20-25 minutes.

Yield: 10 servings