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ABOUT BAGELS -- GENERAL DIRECTIONS 3 A
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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Text
STEP 2: SHAPE BAGELS
Prepare baking sheets by lightly greasing them with
nonstick vegetable spray, or oil with a little
vegetable oil spread with your fingertips or waxed
paper.
Reach into the bread machine pan and pull dough out
(if it is slightly sticky, dip your fingers into flour
first.) Some machines punch dough down automatically
at the end of the rise cycle, and just the act of
removing the dough from the pan is usually adequate to
remove gases, but you may need to punch dough down to
remove any remaining air. Or, remove dough from bowl
or food processor bowl and punch down.
Knead dough once or twice and let it rest for 5
minutes. If the dough is still a little too wet and
sticky, lightly flour the bread board or your hands
and knead the dough manually, until it has a smooth,
elastic consistency. Bagel dough should be stiff but
elastic; if it's too stiff, sprinkle a little water on
it or moisten your hands and knead the moisture into
dough. After you've made one or two batches of bagels,
you'll get the feeling of the ideal consistency.
Roll and pull dough into a rectangle about 10x14" for
a 1-pound recipe and 14x18" for a 1 1/2-pound recipe,
and let it rest for 5 minutes. Sprinkle with dried
fruits, nuts, vegetables, seeds, spices, chocolate, or
any combination of flavorings. Roll dough into a log
and knead the ingredients into the dough for a minute
or so.
The dough should weigh a little more than the size
recipe you are using. Divide dough into pieces
depending on the size bagel you want. A 1 1/2-pound
recipe yields 8 to 12 finished bagels, each weighing 2
to 3 ounces, measuring about 4 inches across. Use a
food scale if you want consistency, or measure with a
ruler. Cut smaller pieces for mini bagels. Knead in
added ingredients well before shaping each bagel. You
can also divide dough and add different ingredients to
each part so you get a varied batch of bagels from one
recipe.
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3 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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