| 1 | Step 4: boil or "kettle" fill a 4- to 6- quart soup pot with water 3 to 4 inches deep. |
| 2 | Water alone can be used, or add 2 tbs. |
| 3 | Malt syrup, honey or sugar. |
| 4 | Preheat the oven to 400f., so it"s ready when you"re through boiling the bagels. |
| 5 | Drop bagels one at a time into the boiling water. |
| 6 | Boil about 4 at a time or only so many that they float freely and so not crowd; they will expand further in the hot water. |
| 7 | The bagel may sink to the bottom for a few seconds, and then float to the surface. |
| 8 | Simmer for 30 seconds to 1 minute on each side, turning with a slotted spatula. |
| 9 | Remove and put on a lightly greased rack or a lightly floured tea towel for a few minutes to drain. |
| 10 | Hint: put the top side of the bagel down into water first, and then turn over. |
| 11 | When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. |
| 12 | When cool enough to handle, proceed to step 5: glaze and apply topping, or if you omit this step, proceed to step 6: bake. |
| 13 | Step 5, optional: glaze and apply topping glazes: brush tops with glaze either before placing them in the oven or about 5 minutes into the baking and then again about 5 minutes before the end of baking. |
| 14 | I"ve tried all the glazes listed below on the same bagels in one batch, using white flour bagels and whole grain flour bagels. |
| 15 | Despite claims in some cookbooks that different glazes yield different shades and crustiness, i found no appreciable difference in either color or texture of the crusts when applied to bagels. |
| 16 | You may have a different result. |
| 17 | Water glaze: a spray or brushing with room-temperature tap water will yield a subtle glaze similar to using the steam baking method (described elsewhere in directions). |
| 18 | Try brushing some bagels at the beginning of the baking, some 5 minutes after and some near the end, and compare the differences. |
| 19 | Nonstick vegetable spray glaze: an easy, quick, effective, low calorie glaze is a spray of nonstick vegetable spray. |
| 20 | It goes on more evenly than using a brush, yet yields an even glaze. |
| 21 | Spray before placing in the oven and again about 5 minutes before baking time is completed. |
| 22 | Melted butter or margarine glaze: this glaze produces the same effect as vegetable oil. |
| 23 | Watch the bagels carefully so they don"t burn. |
| 24 | Egg glaze #1: mix together 1 egg white, 1 egg yolk or 1 whole egg with 1 tbs. |
| 25 | Water, milk, or cream. |
| 26 | Egg glaze #2: lightly beat 1 egg white. |
| 27 | You can brush it on the bagels either before they are put into the oven or 5 minutes after baking time has begun, and 5 minutes before the baking is finished. |
| 28 | Cornstarch glaze: dissolve 2 tbs. |
| 29 | Cornstarch in ?cup cold water. |
| 30 | Bring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens. |
| 31 | This cornstarch mixture can be kept in the refrigerator for several days. |
| 32 | Brush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine. |
| 33 | Continued in about bagels -- general directions 4 b the best bagels are made at home by dona z. |
| 34 | Meilach isbn 1-55867-131-5 carolyn shaw april 1996 |
