- 2 1/2 teaspoons yeast
- 1 1/2 cups warm water
- 4 1/2 cups Augason Farms Honey White Bread, Scone & Roll Mix
- 1/2 teaspoon iodized salt
- 1/4 cup honey powder
Preheat the oven to 475°F. In a small bowl, dissolve yeast in warm water. In a separate bowl, combine remaining ingredients. Slowly add yeast mixture and stir until well mixed. Dough should be stiff. Let the dough rest for 5 minutes. Turn dough out on a lightly floured surface, knead for 3 minutes. Place dough in a lightly greased bowl, cover, let rise for 2 hours. Divide dough into 8 equal pieces. Form each piece into a ball. Roll each ball into a rope, about 8 inches long. Moisten the last inch of each end. Join ends together to make a circle. Press seam to seal. Squeeze dough to even out the thickness. Let bagels rest for 15 minutes. Fill a large saucepan with 4 to 5-inches of water, bring to a boil. Reduce heat to medium. Gently place each bagel into the water, boil until the bagel rises to the top, about 1 minute per side. Remove from water and place on a greased baking sheet. Bake15 to 20 minutes until the bagels are golden brown. Makes 8 bagels.