About Bagels-- General Directions 1 A

* Exported from MasterCook *

ABOUT BAGELS -- GENERAL DIRECTIONS 1 A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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Text

The process is simple. Initially, the boiling
procedure may seem strange, but once you've done it,
you'll wonder why you hesitated. Just boil a pot of
water as you would for spaghetti, and boil the shaped
bagel for about 2 minutes, turning once. Your first
few bagels may not come out round and smooth on top,
but they'll taste good anyway. Be patient. The second
batch will look better; by the third, you mat think
you're ready to go into business.

Basically, these are the basic steps required to make
bagels. We'll go into each in detail.

1. Mix, knead and first rise: Mix flour, water, salt,
sugar (or malt or honey) and yeast, knead them and let
the dough rise for about an hour. Mixing and kneading
can be done in a bread machine, a food processor, a
heavy duty mixer, or by hand. this same procedure is
used to make any yeast bread.

2. Shape bagels: Form the dough into the traditional
bagel shape by rolling, poking a hole in a ball or
using a bagel cutter.

3. Second rise: Allow a short rest and second rise
period, about 20 minutes.

4. Boil or "kettle": Drop the bagels into boiling
water for 1 to 3 minutes and drain. You can bake
immediately or refrigerate for 1 to
24 hours.

5. Glaze and apply topping: This step is not essential
to the final product.

6. Bake: Bake in a preheated oven for 20 to 35 minutes.

CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 1 B

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996 From: Homenet Cook



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