*  Exported from  MasterCook  *
 
                          HERE'S A BAGEL RECIPE #2
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Once the dough has risen, turn it onto your work
   surface, punch it down, and divide immediately into as
   many hunks as you want to make bagels. For this
   recipe, you will probably end up with about 15 bagels,
   so you will divide the dough into 15 roughly
   even-sized hunks. Begin forming the bagels. There are
   two schools of thought on this. One method of bagel
   formation involves shaping the dough into a rough
   sphere, then poking a hole through the middle with a
   finger and then pulling at the dough around the hole
   to make the bagel. This is the hole-centric method.
   The dough-centric method involves making a long
   cylindrical “snake” of dough and wrapping it around
   your hand into a loop and mashing the ends together.
   Whatever you like to do is fine. DO NOT, however, give
   in to the temptation of using a doughnut or cookie
   cutter to shape your bagels. This will pusht them out
   of the realm of Jewish Bagel Authenticity and give
   them a distinctly Protestant air. The bagels will not
   be perfectly shaped. They will not be symmetrical.
   This is normal. This is okay. Enjoy the diversity.
   Just like snowflakes, no two genuine bagels are
   exactly alike.
   
   Begin to preheat the oven to 400 degrees Farenheit.
   
   Once the bagels are formed, let them sit for about 10
   minutes.  They will begin to rise slightly.  Ideally,
   they will rise by about one-fourth volume... a
   technique called “half-proofing” the dough. At the end
   of the half-proofing, drop the bagels into the
   simmering water one by one. You don't want to crowd
   them, and so there should only be two or three bagels
   simmering at any given time.  The bagels should sink
   first, then gracefully float to the top of the
   simmering water. If they float, it’s not a big deal,
   but it does mean that you'll have a somewhat more
   bready (and less bagely) texture.  Let the bagel
   simmer for about three minutes, then turn them over
   with a skimmer or a slotted spoon. Simmer another
   three minutes, and then lift the bagels out of the
   water and set them on a clean kitchen towel that has
   been spread on the countertop for this purpose. The
   bagels should be pretty and shiny, thanks to the malt
   syrup or sugar in the boiling water.
   
   Once all the bagels have been boiled, prepare your
   baking sheets by sprinkling them with cornmeal.  Then
   arrange the bagels on the prepared baking sheets and
   put them in the oven.  Let them bake for about 25
   mintues, then remove from the oven, turn them over and
   put them back in the oven to finish baking for about
   ten minutes more. This will help to prevent
   flat-bottomed bagels.
   
   Remove from the oven and cool on wire racks, or on a
   dry clean towels if you have no racks.  Do not attempt
   to cut them until they are cool... hot bagels slice
   abominably and you'll end up with a wadded mass of
   bagel pulp. Don't do it.
   
   Serve with good cream cheese.
   
   TO CUSTOMIZE BAGELS: After boiling but before baking,
   brush the bagels with a wash made of 1 egg white and 3
   tablespoons ice water beaten together. Sprinkle with
   the topping of your choice: poppy, sesame, or caraway
   seeds, toasted onion or raw garlic bits, salt or
   whatever you like. Just remember that bagels are
   essentially a savory baked good, not a sweet one, and
   so things like fruit and sweet spices are really
   rather out of place. Submitted By
   HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On 15 MAR 1995
   064641 ~0700
  
 
 
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