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Punch the dough to deflate and let it rest for 10 minutes. Lightly spray a baking sheet with cooking spray. Divide the dough into 12 equal-sized pieces. Form each piece of dough into a ball and transfer to the prepared baking pan. Cover with plastic wrap and let sit at room temperature for about 1 hour (until almost doubled). They will continue to rise as they bake, so don't worry too much if they don't seem big enough.
Preheat oven to 450 degrees F. Remove plastic wrap and lightly brush each roll with melted butter. Bake at 450 for 10 minutes. Reduce heat to 375 and bake 10 to 15 minutes more, until golden brown and sound hollow when tapped. Remove to a wire rack to cool.
Notes
*Use a candy thermometer or instant-read meat thermometer to check the exact water temperature.
*If you don't have a stand mixer, you can always knead by hand. It's just a little messy.
* Trick to divide the dough into 12 equal pieces: Divide the dough in half, then in half again, then you can divide each of the four pieces into three equal dough balls.
Nutrition
Serving: 1 bagel, Calories: 275 kcal, Carbohydrates: 33 g, Protein: 6 g, Fat: 13 g, Saturated fat: 6 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 5 g, Trans fat: 1 g, Cholesterol: 20 mg, Sodium: 409 mg, Potassium: 70 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 242 IU, Vitamin C: 1 mg, Calcium: 12 mg, Iron: 1 mg
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