Holiday Doggie Bagels

Holiday Doggie Bagels

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup rye flour
2 1/4 teaspoons instant yeast
2/3 cup chicken broth, warmed
1 tablespoon honey
1 egg yolk
1 teaspoon water
colored gels
sesame seeds

Preheat oven to 375

In a large mixing bowl, whisk together whole wheat flour and yeast. Pour in warmed chicken broth and honey - beat for about 3 minutes. Stir in the remaining flours - scoop the dough out onto a lightly floured surface and knead until smooth - add sprinkles of flour if the dough seems sticky. Cover and let briefly rest for about 5 to 10 minutes. Evenly divide the dough into about 24 sections and roll each piece into a ball. Lightly flour a finger and press it through the center of the dough ball to make a hole - gently stretch the dough until the hole is about 1" wide.

Place the shaped bagels on a parchment lined baking sheet - cover and let rest for about 5 to 10 minutes.

In a small bowl, mix together egg yolk and water. Divide into two small bowls and mix each with a small amount of your choice of gel colors. Use a pastry brush to gently "paint" the bagels - immediately sprinkle with sesame seeds, if desired.

Bake until golden and firm - about 20 minutes. Turn the oven off and allow the bagels to cool completely.

Makes 24 treats.

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