Mustarg Bagels



  • 3/4 plus 1 tablespoon milk
  • 1/4 butter, melted
  • 1 egg, lightly beaten
  • 3 tablespoons spicy brown mustard
  • 3 3/4 s all-purpose flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 pkg.) dry yeast


Measure milk, melted butter, lightly beaten egg and mustard into bread pan. Add flour and salt. Make well in dry ingredients and measure in yeast. Select dough cycle. If your machine does not have this cycle, then choose basic bread cycle and stop machine after dough has risen once.
Turn dough out onto lightly floured board. Divide dough into 12 equal pieces. Roll each piece into ball, poke hole in middle of dough with your finger, and stretch hole so that dough looks like a doughnut. Place bagels on lightly greased cookie sheet, cover with cloth, and allow to rise 30 minutes.
In large kettle, bring 2 quarts of lightly salted water to boil. Drop 2 or 3 bagels into water at a time and cook about 3 minutes on each side. Remove with slotted utensil and place back on cookie sheet.
When all 12 bagels have been boiled, preheat oven to 375° and bake 23 to 25 minutes, or until lightly golden brown. Cool on wire racks. When completely
cooled, these bagels may be frozen in a resealable freezer bag.
Variations can be made by changing the type of mustard used; hotter and spicier, or mild and sweet. To make flavor stronger, an extra tablespoon of mustard can be added to the initial ingredients, taking care to add one more tablespoon flour, if necessary, for correct consistency.
Crusty on the outside and tender on the inside.

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