*  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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   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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