6 : c Whole wheat bread flour
0: 1
1: In a large bowl, dissolve 1 tsp sugar in water
2: Sprinkle yeast over top
3: Let stand for 10 minutes til frothy
4: Whisk in eggs with oil
5: Beat in 2 cups of the flour, sugar and salt until smooth
6: Gradually stir in enough of the remaining flour to make a soft but not sticky dough
7: 2
8: Turn onto a floured surface and knead for 8-10 minutes til smooth and elastic and dough springs back when poked with finger
9: Place in a greased bowl, turning to grease all over
10: Cover with plastic wrap and tea towel
11: Let rise in warm place for 1 -1 1/2 hours or til doubled in bulk
12: 3
13: Punch down; knead several times
14: Divide into 12 equal pieces
15: Roll each into a 12 inch rope, covering pieces with towel while working
16: 4
17: Bring ends of dough together, overlapping by about 1 inch and stretching overlap around other end to meet underneath
18: Pinch firmly to seal
19: NOTE: Unless ends are pinched together very firmly, they will come apart in the water
20: 5
21: Poaching liquid
22: In a wide saucepan, bring water to a boil; add sugar
23: Slip bagels into water, 3-4 at a time; cook over medium heat for 1 minute
24: Using slotted spoon or spatula, remove bagels to well greased or parchment lined baking sheets
25: 6
26: Glaze: Place sesame seeds in a dish
27: Brush bagels with egg
28: Dip bagels in seeds
29: Return to baking sheet
30: Bake at 400 F for 20-25 minutes or til tops are golden and bottoms sound hollow when tapped
31: Transfer to a rack to cool
32: Variation: Whole wheat Cinnamon Raisin Bagels: Substitute 1 cup whole wheat flour for all purpose
33: Increase 2 Tb sugar to 1/4 cup
34: Stir in 2 ts cinnamon along with eggs
35: After punching down dough, thoroughly knead in 1 cup raisins
36: Omit sesame seeds
37: Canadian Living Nov/93 From Gemini's MASSIVE MealMaster collection at www
38: synapse
39: com/~gemini