*  Exported from  MasterCook  *
 
                   ABOUT BAGELS -- GENERAL DIRECTIONS 4 B
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Text
 
   TOPPINGS: A variety of toppings can be added to the
   bagel before baking, either directly to the dough
   after settling, or after the bagel is glazed. Poppy
   seeds, sesame seeds, caraway seeds and coarse salt are
   easiest to use because they can be placed in a dish
   directly from the jar, and the bagel can be dipped
   into the dish; the seeds adhere to the moist dough. Or
   they can be sprinkled on top of the bagels just before
   baking, and pressed down lightly to adhere. I've seen
   bagels with sparse toppings and those that are covered
   from top to bottom. There’s no right or wrong way.
   
   Add 1/2 cup finely chopped, sautéed onions to the tops
   of the bagels.
   
   Add 1/2 cup finely chopped raw onions to the tops of
   the bagels; they will cook right along with the bagels.
   
   Use dehydrated onion flakes or packaged onion soup
   that you have reconstituted with water, olive oil, or
   vegetable oil. Use 1 tbs. dry product to 1/2 tbs.
   water or oil, and soak for 2 to 3 minutes.
   
   Mix together 1/2 cup chopped yellow onions, 1 green
   onion (white part only), 2 tsp. olive oil, 2 tsp.
   poppy seeds.
   
   Sprinkle with garlic salt, finely chopped fresh garlic
   or garlic flakes.
   
   For the “Everything Bagel” (see recipe), combine 1/2
   cup finely chopped onions, 1 clove garlic, finely
   chopped, and 1/4 cup sesame seeds. Sprinkle mixture on
   bagel tops before baking.
   
   Use ground caraway or whole caraway seeds. These are
   particularly good on rye bagels. They can be combined
   with the topping for the “everything bagel”.
   
   Sprinkle with red pepper flakes, adjusting the “heat”
   to your liking.
   
   Top with mixed fresh herbs, including parsley, chives
   and dill.
   
   Dip into or distribute about 1/4 cup coarse salt or
   kosher salt on top of 1 batch of bagels just before
   baking.
   
   Poppy, caraway, sesame and celery seeds can be used
   directly from the jar. Just dip the bagels into a dish
   of seeds or sprinkle seeds on top.
   
   Toasting nuts before using them on (and in) bagels
   enhances their flavor. Walnuts, almonds, pecans or
   hazelnuts can be used on bagels as toppings and also
   added to the dough at the beginning or before they are
   shaped and rise the second time.
   
   Sprinkle with rolled oats or multigrain cereal, which
   will brown while baking.
   
   Proceed to Step 6: Baking
   
   CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 5
   
   The Best Bagels are made at home by Dona Z. Meilach
   
   ISBN 1-55867-131-5
   
   Carolyn Shaw April 1996 From: Homenet Cook
  
 
 
                    - - - - - - - - - - - - - - - - - -