Garlic Bagel Bread Machine Mix
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A dry mix of flour, brown sugar, garlic powder, parsley and paprika, packed with the yeast on top. The bread machine makes the dough, then the bagels are boiled and baked.
Ingredients
- 3 cups flour
- 3 1/3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1/4 teaspoon paprika
- 3 1/4 teaspoons active dry yeast (stored separately)
Equipment
- bread machine
- airtight jar
- saucepan
- baking sheet
Directions
- Add the dry mix in layers to a jar or vacuum-seal bag, and put the yeast in a small bag of its own on top.
Notes
For baking: 1 1/8 cups water (dough), 3 to 4 quarts water (boiling), 1 tablespoon sugar (for the boiling water), 1 beaten egg, 2 tablespoons water (egg wash).
Add the water to the bread machine pan, then the dry mix, then the yeast; run the dough cycle. Pull off two small test pieces; divide the rest into 8 balls. Shape into bagels, cover, and let rise until doubled. Bring the water and sugar to a boil; if a test piece floats back up, the dough is ready. Boil 2 to 3 bagels at a time, about 1 1/2 minutes per side; move to a wire rack. Brush tops with egg wash, place on a greased cookie sheet, and bake at 400°F for 12 to 15 minutes.
Storage: dry mix in a cool, dry place up to about 6 months. Bagels up to 2 days at room temperature, or frozen.
Nutrition
Serving: 62g | Calories: 208kcal | Carbohydrates: 43g | Protein: 6.4g | Fat: 1.2g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 308mg | Potassium: 90mg | Fiber: 1.8g | Sugar: 5.7g | Vitamin A: 70IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1 tablespoon sugar (for the boiling water), 1 beaten egg; flour counted as all-purpose flour. Brands and portions vary, so use it only as an approximation.
