Categories: Breads, Breadmaker, Jewish 
      Yield: 12 servings 
  
----------------------------------SMALL (8---------------------------------- 
    2/3 c  Water 
      1 tb Honey 
      1 ts Salt 
    2/3 c  Whole wheat flour 
  1 1/3 c  Bread flour 
      1 ts Yeast 
 
---------------------------------MEDIUM (12--------------------------------- 
      1 c  Water 
  1 1/2 tb Honey 
  1 1/2 ts Salt 
      1 c  Whole wheat flour 
      2 c  Bread flour 
  1 1/2 ts Yeast 
 
---------------------------------LARGE (16--------------------------------- 
  1 1/3 c  Water 
      2 tb Honey 
      2 ts Salt 
  1 1/3 c  Whole wheat flour 
  2 2/3 c  Bread flour 
  2 1/2 ts Yeast 
  
  Set for dough cycle.Let the machine knead the dough once, and then 
  let the dough rise for only 20 minutes in the machine. Even if your 
  cycle runs longer, simply remove dough after 20 minutes and turn off 
  the machine. Divide the dough into the appropriate number of pieces. 
  Each piece should be rolled into a rope and made into a circle, 
  pressing the ends together. You may find it necessary to wet one end 
  slightly to help seal the ends together. 
   
  Place these on a well greased baking sheet, cover and let rise only 
  15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum 
  pan", (Donna German uses a cast iron frying pan) about 2 inches of 
  water. Carefully lower about 3 or 4 bagels at a time into the water, 
  cooking for about 30 seconds on each side. Remove bagels, drain on a 
  towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if 
  desired and place on the greased baking sheet. Bake in a preheated 
  550 degree oven for 8 minutes. 
   
  This recipe is from Donna German's first Breadmachine Cookbook, pages 
  160- 161.