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Category: Baked Goods/Bagels
Rating: 
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Bagels: General Directions (Part 1 Of 7)
Ingredients:
1 Servings
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Method of Preparation:
ABOUT BAGELS -- GENERAL DIRECTIONS The process is simple. Initially, the boiling procedure may seem strange, but once youve done it, youll 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 theyll taste good anyway. Be patient. The second batch will look better; by the third, you mat think youre ready to go into business. Basically, these are the basic steps required to make bagels. Well 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. The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" <> |
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