About Bagels-- General Directions 4 A

* Exported from MasterCook *

ABOUT BAGELS -- GENERAL DIRECTIONS 4 A

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

Amount Measure Ingredient -- Preparation Method
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STEP 4: BOIL OR "KETTLE"

Fill a 4- to 6- quart soup pot with water 3 to 4
inches deep. Water alone can be used, or add 2 tbs.
malt syrup, honey or sugar.

Preheat the oven to 400F., so it's ready when you're
through boiling the bagels.

Drop bagels one at a time into the boiling water. Boil
about 4 at a time or only so many that they float
freely and so not crowd; they will expand further in
the hot water. The bagel may sink to the bottom for a
few seconds, and then float to the surface. Simmer for
30 seconds to 1 minute on each side, turning with a
slotted spatula. Remove and put on a lightly greased
rack or a lightly floured tea towel for a few minutes
to drain.

HINT: Put the top side of the bagel down into water
first, and then turn over.

When you remove them, the bagels will be top side up
and slide off your spatula for draining and adding
toppings.

When cool enough to handle, proceed to Step 5: Glaze
and Apply Topping, or if you omit this step, proceed
to Step 6: Bake.

STEP 5, OPTIONAL: GLAZE AND APPLY TOPPING

GLAZES: Brush tops with glaze either before placing
them in the oven or about 5 minutes into the baking
and then again about 5 minutes before the end of
baking. I've tried all the glazes listed below on the
same bagels in one batch, using white flour bagels and
whole grain flour bagels. Despite claims in some
cookbooks that different glazes yield different shades
and crustiness, I found no appreciable difference in
either color or texture of the crusts when applied to
bagels. You may have a different result.

Water Glaze: A spray or brushing with room-temperature
tap water will yield a subtle glaze similar to using
the steam baking method (described elsewhere in

directions). Try brushing some bagels at the beginning
of the baking, some 5 minutes after and some near the
end, and compare the differences.

Nonstick Vegetable Spray Glaze: an easy, quick,
effective, low calorie glaze is a spray of nonstick
vegetable spray. It goes on more evenly than using a
brush, yet yields an even glaze. Spray before placing
in the oven and again about 5 minutes before baking
time is completed.

Melted Butter or Margarine Glaze: This glaze produces
the same effect as vegetable oil. Watch the bagels
carefully so they don't burn.

Egg Glaze #1: Mix together 1 egg white, 1 egg yolk or
1 whole egg with 1 tbs. water, milk, or cream.

Egg Glaze #2: Lightly beat 1 egg white. You can brush
it on the bagels either before they are put into the
oven or 5 minutes after baking time has begun, and 5
minutes before the baking is finished.

Cornstarch Glaze: Dissolve 2 tbs. cornstarch in 1/4
cup cold water. Bring 1 cup water to a boil and whisk
the dissolved solution into the boiling water until it
thickens. This cornstarch mixture can be kept in the
refrigerator for several days. Brush it on the bagel
tops at the beginning of the baking and again as soon
as you remove the bagels from the oven for a very high
shine.

CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 4 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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