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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons honey 2 teaspoons salt 1 1/3 cups whole wheat flour -- * see note 2 2/3 cups bread flour 2 1/2 teaspoons instant yeast Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the basic or white cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle. After the dough has risen for 20 minutes stop the machine (even if it isn't complete). During the last 10 minutes of the 20 minutes of the rise time has completed put on a large pot of water, with 2 tbsp. of sugar. Bring to a boil. Divide the dough into 12 pieces. Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. Moisten your finger with water, 'if necessary to smooth. Pull gently to enlarge the hole. The center hole should be about 3 inches across. The resulting bagel is smooth and there is no joint. Carefully lower 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. Turn them over after 4 minutes. For an extra chewy crust throw a few ice cubes on the floor of your oven. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 1g Fat (4.0% calories from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : If you don't want wheat bagles substitute white bread flour for the whole wheat flour. For best results boil and then bake no more than 4 at a time. This keeps the bagles from getting cold after they have been boiled. Boil 4 bake 4, boil 4 bake 4. Do not over bake doing so will kill or damage the yeast.