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                 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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