Bake Time: 20 minutes
Prep Time: 40 minutes plus rise time
Yield: Makes 24 servings
Ingredients:
3
to 3-1/2 cups all-purpose flour

1
package (1/4 ounce) active dry yeast

2
tablespoons plus 1 teaspoon granulated sugar, divided

1
teaspoon salt

1-1/2
cups warm water (120? to 130?F)

1
cup oat bran

6
cups water

1
egg white

1
tablespoon water

1/4
cup uncooked old-fashioned oats



 
Preparation:
1.
Combine 2 cups flour, yeast, 2 tablespoons sugar and salt in large bowl. Add 1-1/2 cups warm water. Beat 1 minute with electric mixer at low speed. Increase speed to high; beat 3 minutes.

2.
Stir in oat bran and as much of remaining flour as possible. Knead in enough remaining flour to make moderately stiff dough (about 6 to 8 minutes). Cover loosely with plastic wrap. Let rest 10 minutes.

3.
Lightly coat two baking sheets with nonstick cooking spray; set aside.

4.
Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs into center of each ball, stretching to form 1-1/2-inch hole. Place on prepared baking sheets. Cover loosely with plastic wrap. Let rise in warm place 30 minutes.

5.
Broil bagels about 5 inches from heat 2 to 3 minutes, turning once. (Bagels should not brown.) Bring 6 cups water and 1 teaspoon sugar to a boil in large Dutch oven. Drop bagels, 7 to 8 at a time, into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels.

6.
Meanwhile, preheat oven to 375?F. Coat backing sheets with cooking spray. Place bagels on prepared sheets. Whisk together egg white and 1 tablespoon water. Brush tops of bagels with egg white mixture. Sprinkle with rolled oats. Bake about 20 minutes or until golden brown.



Nutritional Information:
Serving Size: 1 (1-1/4-ounce) bagel
Fiber 1 g
Carbohydrate 15 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 4 %
Calories 73
Protein 2 g
Sodium 112 mg
Dietary Exchange:
Starch 1


This recipe appears in: Yeast & Bread Machine


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