Wheat/White Bagels

White or Wheat Bagels
(Makes 12 large bagels)
Ingredients
2 1/2 c. room temp water (80*)
3-4 T. sugar (3T if white flour)
3 c. flour
1T. yeast (1 1/2 t. if raising overnight)
2 1/2 t. salt
3 1/4 c. flour

Directions:
1. Stir water, sugar, first amount of flour, and yeast and let sit for 30 min.
2. Stir in salt and knead in last flour for 5-7 min.
3. Divide into 12 large balls and place on  2 cookie sheets that have been lined with
greased + corn-mealed parchment paper (6 on each cookie sheet)
4. Punch whole in the middle of each ball and stretch into a bagel form.
Cover (can rise overnight in fridge if desired) and let sit while you bring 8 c. water + 2T brown sugar to a boil in a wide pot/pan and pre-heat oven to 425*
5. Boil 3-4 bagels at a time, 1-2 min per side, and drain on a paper towel.
6. Take off parchment paper and re-grease the cookie sheets.
7. Bake 25 min (until golden brown)

Wheat/White Bagels
(Makes 24 small or 12 large)
Ingredients:
1 3/4 c. warm water
1 T. wheat gluten
3 T. sugar (or honey)
3 1/2 t. yeast (saf instant)
2 c. wheat flour
2 t. salt
2 c. white flour

Directions:
1. Beat water, gluten, sugar, yeast, and wheat flour with beaters
2. Let sit for 5 minutes
3. Beat in salt
4. Knead in 2 c. white flour for 10 minutes
5. Let rise for 40 minutes (covered)
6. Shape dough into 24 circles (or 12 large circles),
punch a hole into center and stretch around circle slightly
7. Place on slightly greased jelly roll pan and let rest for 10 min.
8. Bring 8c. water + 1T. sugar to a boil in a pot and preheat oven to 425*
9. Boil 8 mini bagels at a time (4 large)
2 minutes on one side, flip, 1 minute on other side
Drain on a paper towel.
10.  Cook on a jelly roll pan 10-15 min or until golden brown.
(overdone is better than underdone in bagels)
10 minutes= small bagels, 15 minutes= large bagels
*increase the times by 10 minutes if using honey instead of sugar

Strawberry Cream Cheese Spread:
8 oz cream cheese, softened
2 T. sugar
1/2 c. fresh or defrosted strawberries

-Blend until smooth

Olive Garden Style Breadsticks

WHEAT/WHITE Breadsticks:
(Small Batch: 16-24)      (Bigger Batch: 24-36)
Ingredients:
2 c. warm water              3 c. warm water
2T+2t. wheat gluten       1/4 c. wheat gluten
2T+2t. sugar                   1/4 c. sugar
4t. yeast (saf instant)      2 T. yeast
2c. wheat flour               3 c. wheat flour
2t. salt                             1 T. salt
2 c. white flour              3 c. white flour

Directions:
1. Mix all the ingredients except salt and last part of white flour with beaters.
2. Let rest for 5 minutes
3. Beat in the salt, then knead in the white flour for 6 minutes.
     Let sit for 10 more minutes.
4.  Divide into pieces and roll out into breadsticks
5. Place on 2 (or 3)  jelly roll pans.... 8-12 on each pan
(See pictures below)
6. Let rise, covered for 30 minutes
7. Preheat oven to 400* (let rise for 10 more minutes while preheating)
8. Bake for 14 minutes, just until golden brown on top
9. Melt 1-2 T. butter and spread on top, then sprinkle generously with garlic salt
before or after baking

WHITE BREADSTICKS:
(Makes 16-24)                    (Makes 24-36)
Ingredients:
1 2/3 c. water                2 1/2 c. warm water
2 T. sugar                     3T + 1t. sugar
1 T. yeast                     5 t. yeast
2 c. white flour            3 c. white flour
1 1/2 t. salt                  2 1/2 t. salt
2 c. white flour            3 c. white flour

WHOLE WHEAT BREADSTICKS:
(Makes 48- 4 pans- 12 on each pan)
Ingredients:
8 c. wheat flour
6 T. gluten
6 T. sugar
2T. + 2t. yeast
4 t. salt
4 c. warm water
6T. oil (for on top with garlic salt)

Alfredo Dipping Sauce:
1/4 c. butter, melted
1/2 t. garlic powder
1/4 t. salt
1/16 t. pepper
1 c. sour cream
--heat through, then add--
1 T. greek yogurt
6 T. mozzarella cheese