BRAN BAGELS

Steps:

• In a small saucepan, bring 3/4 cup water to a boil add butter or margarine, 2 tablespoons sugar and salt stir until butter or margarine is melted. Cool to lukewarm in a large bowl. Dissolve yeast in remaining 1/4 cup warm water let set until foamy, 5 to 10 minutes. Add egg, bran cereal and yeast mixture to cooled butter mixture. Gradually stir in 2 1/4 cups flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic, 7 to 10 minutes, using remaining flour. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, about 1 hour (dough will not double in bulk). Divide into nine to twelve even portions form into smooth balls. With thumbs, make a hole in the center of each, spreading evenly to make doughnut shapes. Place on a greased baking sheet. Cover and let rise in a warm place, free from drafts, until they start to rise, about 20 minutes. Preheat oven to 425° F. In a large kettle or skillet, combine 3 quarts water and 1 tablespoon sugar bring to boil. Drop three or four bagels one at a time, into boiling water. Simmer 1 minute on a side, turning once. Remove with a slotted spatula and drain on paper towels. Place on a lightly-greased baking sheet. Sprinkle with optional sesame or poppy seed. Bake for 17 to 20 minutes or until lightly browned. Remove to wire racks to cool.