*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
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   Shape using any of the following methods:
   HOLE IN THE MIDDLE METHOD: Roll each piece of dough
   into a ball, poke a floured finger through the center
   to form the hole, and then shape top and smooth sides.
   Moisten your finger with water, if necessary to
   smooth. Pull gently to enlarge hole. The resulting
   bagel is smooth and there is no joint.
   OR, press the round on your floured board. Using the
   index fingers of both hands, poke a hole an pull dough
   until the hole is large, and then round out the bagel
   and smooth the top and edges.
   circle without a joint by flattening a ball of dough
   slightly into a round shape, folding the bottom edge
   under and smoothing it until it looks like a mushroom
   top. With a floured index finger, make a hole in the
   center of the circle from the bottom up. Twirl the
   circle around your index finger, or two fingers, like
   a hula-hoop, to widen the hole. Pull out and shape the
   THE ROPE METHOD: Roll each piece of dough into a rope
   by rolling it on the bread board or between your
   hands. Wrap the rope around four fingers, overlap and
   join the ends, and turn the circle inside out. Until
   you get this hand movement down pat, you may have to
   moisten the ends to hold them together. Initially the
   length may be lumpy and the joint will show. It takes
   OR, roll dough into 30 lengths, cut each length into
   thirds (each 10 long) and join the ends. If you
   become proficient at this hand-made method, make 10
   marks on the edge of your bread board so your bagels
   will be a consistent size.
   BAGEL CUTTER METHOD: Roll dough out to a flat shape
   about 1/2 thick. Cut with a bagel cutter and smooth
   the tops over the sides so they're rounded, using a
   little water on your fingers to smooth, if necessary.
   Knead scraps again, reroll and cut into as many more
   bagels as there is dough. If you don't have a bagel
   cutter, use a wide champagne glass to cut out the
   outside. Cut the inside hole with the edge of a
   cordial glass or the small end of a measuring jigger.
   Any leftover dough can be rolled into two strips and
   made into a bagel twist (separate recipe), sealing
   ends with a dab of water so they don't untwist while
   boiling and baking.
   Place shaped bagels on the greased baking sheet for
   the second rise, spacing them at least an inch apart
   to allow for the second rise. Proceed to Step 3:
   Second Rise.
   During the second rising of the dough, the bagels will
   puff up on the greased baking sheet. cover them with a
   length of plastic wrap sprayed with nonstick vegetable
   spray or a very lightly dampened cloth such as a tea
   towel. Place them in a draft free location and let
   them rise at room temperature until puffy, about 20
   NOTE:  Bagels can be refrigerated at this point,
   should you decide to boil and bake them later, or the
   next morning. Leave them covered so they do not dry
   out. Remove from the refrigerator and allow to warm
   slightly while you boil water and preheat the oven.
   The second rise can be speeded up by using the
   microwave. Fill a 2-cup microwave-safe measuring cup
   with water and bring the water to a boil. Place in a
   corner of the microwave. Place the baking sheet of
   covered bagels in the microwave and close the door,
   but so not turn on the microwave. The bagels should
   rise in a bout 6 minutes. (It won't matter if the
   sheet is metal because you don't turn on the oven.)
   Or, spray shaped tops of dough with water. Place
   bagels on a microwave-safe surface and heat in the
   microwave on LOW or DEFROST setting for 3 minutes;
   rest for 3 minutes. Repeat heating and resting until
   bagels are puffy.
   Proceed to Step 4: Boil or “kettle”.
   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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