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Sesame-Onion Twists
The bread machine is a great invention because it gives the everyday gourmet the tools to make great breads and pastries. Learn how to use your bread machine with our collection of recipes.
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
