*  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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