| 1 | The process is simple. |
| 2 | Initially, the boiling procedure may seem strange, but once you"ve done it, you"ll wonder why you hesitated. |
| 3 | Just boil a pot of water as you would for spaghetti, and boil the shaped bagel for about 2 minutes, turning once. |
| 4 | Your first few bagels may not come out round and smooth on top, but they"ll taste good anyway. |
| 5 | Be patient. |
| 6 | The second batch will look better; by the third, you mat think you"re ready to go into business. |
| 7 | Basically, these are the basic steps required to make bagels. |
| 8 | We"ll go into each in detail. |
| 9 | 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. |
| 10 | Mixing and kneading can be done in a bread machine, a food processor, a heavy duty mixer, or by hand. |
| 11 | This same procedure is used to make any yeast bread. |
| 12 | Shape bagels: form the dough into the traditional bagel shape by rolling, poking a hole in a ball or using a bagel cutter. |
| 13 | Second rise: allow a short rest and second rise period, about 20 minutes. |
| 14 | Boil or "kettle": drop the bagels into boiling water for 1 to 3 minutes and drain. |
| 15 | You can bake immediately or refrigerate for 1 to 24 hours. |
| 16 | Glaze and apply topping: this step is not essential to the final product. |
| 17 | Bake: bake in a preheated oven for 20 to 35 minutes. |
| 18 | Continued in about bagels -- general directions 1 b the best bagels are made at home by dona z. |
| 19 | Meilach isbn 1-55867-131-5 carolyn shaw april 1996 |
