About Bagels-- General Directions 5

* Exported from MasterCook *

ABOUT BAGELS -- GENERAL DIRECTIONS 5

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Text

STEP 6: BAKE

Place bagels on a shelf just below the middle in a
preheated 400F. oven and bake for 20 to 25 minutes or
until the tops are a nice golden brown.

BAKING SURFACES:

Bake the bagels on a baking sheet. The easiest surface
available to most home cooks is an aluminum cookie
sheet or flat Teflon-coated sheet pan. Coat with a
little oil and sprinkle very lightly with yellow
cornmeal to prevent bagels from sticking. Or line the
pan with parchment paper; it eliminates the use of oil
and cornmeal and cleaning pans.

Bake the bagels on wooden boards (described earlier in
directions). Place bagels on the boards bottom side up
to form a crusty bottom, and flip them off the board
after 2 or 3 minutes onto a stone or sheet to continue
baking.

Bake the bagels directly on a baking stone or tiles.
Place the stone or tiles on the lowest rack. Or line a
baking sheet with the tiles and place that on the
lowest rack. Preheat the oven, with stone or tiles
inside, to 400F. for 1 hour before baking. Sprinkle
cornmeal on the stone or tiles. Transfer unbaked
bagels to the hot surface with a wooden peel (a
long-handled wooden paddle used in baking), or any
flat instrument with a long handle so you don't burn
yourself; wear heavy padded gloves.

Do not wash or immerse stone or tiles in cold water
while they are hot; they may crack. Soak the cooled
stone or tiles in cold water and scrape with a
spatula. Do not use soap, as the surfaces tend to
absorb soap, which will be imparted to the bagels.
Stones and tiles will discolor, but that won't affect
their baking ability. Don't place a hot stone directly
on your kitchen counter; depending on the material,
the heat could leave a mark.

Steam baking gives bagel tops a crisp crust and extra
shine. Create steam during the first few seconds of
the baking by spraying the sides of the preheated oven
with water from a spray bottle when you place the
bagels inside. Place a heavy pan in the lower part of
the oven bottom while it is heating. Place the bagels
in the oven and then pour cold water or half a dozen
ice cubes into the pan.

STORING AND USING BAGELS:

Bagels are best when they're eaten fresh from the oven
while still warm. Because they don't usually contain
egg or milk, they tend to dry out faster than breads
that contain these ingredients. If you can't consume
all the bagels in a reasonably short time, freezing
them is recommended. It's smart to slice them
horizontally before freezing so you can toast only
half at a time, if you wish.

Thaw bagels on the kitchen counter in a plastic bag
for about 15 minutes or toast directly from the
freezer. Or zap them in the microwave oven for about 1
minute on DEFROST and then toast them until lightly
browned on top. Microwaving too long will make them
tough.

What if a few bagels get stale? Put them into your
blender or food processor and grind them into bread
crumbs. None of the tasty bread need ever go to waste!

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996 From: Homenet Cook



- - - - - - - - - - - - - - - - - -