Okay, any of you guys out there bake bagels? I have tried several times now and don't seem to have any luck. Wanna share your recipes and tips? Thanks Sissy

-- Sissy Sylvester-Barth (iblong2Him@ilovejesus.net), April 04, 2001

Answers

Ya gotta' boil 'em... "There's nothing in this world like a chewey bagle - smothered in cream cheese and lavished with lox. Bagles join the melting pot of ethnic foods Americans call their own. Yet they remain unique in the realm of yeast breads. A lot of kneading makes them chewy, and boiling them in sugar gives them their shine. Pile on the seeds, salt or onions - and mazeltov!" (Introductory remarks from my Welbilt bread machine recipe book)

Add ingredients in the order listed. All ingredients should be at room temperature.

1 cup of water, 1 1/2 teaspoons of salt, 2 tabelspoons granulated sugar, 3 cups bread flour, 2 1/4 teaspoons active dry yeast.

Use dough setting. When cycle is complete, dough is ready for hand shaping, rising and baking.

Hand Shaping: Bring 3 quarts of water to boil in a large pot. Stir in 3 tablespoons of sugar. Place dough on a lightly floured surface. let rest fo 5 minutes. Cut dough into nine equal pieces. Roll each piece into a smooth ball. Flatten balls, and poke a hole in the middle of each with your finger. Next, twirl the dough on you finger to enlarge the hole and to even out the dough around it. COver the bagles with a clean cloth and let rise for ten minutes.

With a large metal spatula, carefully transfer bagles to boiling water, three at a time. Let boil for one minute, turning bagles over midway. Remove bagles from water with slotted spoon and drain briefly on a clean towel. Transfer drained bagles to baking sheet sprinkeled with corn meal, four or five bagles to a sheet.

If desired, glaze tops of bagles with egg white and sprinkle with poppy or sesame seeds, corse salt and or reconstituted dry onions. Bake bagles in 375 degree preheated oven for 20-25 minutes, until well-browned. yeild: 9 bagles.

Eat 'em...

Bread machine bagles:

-- Willy Allen (willyallen2@yahoo.com), April 05, 2001.

I have a relative who has made a large fortune in the bagel business. He says the most important ingredient is the water....it's gotta be GOOD water.

-- ~Rogo (rogo2020@yahoo.com), April 05, 2001.

Thankyou Willy Allen, I will give this a try and let you know how it worked! Sissy

-- Sissy Sylvester-Barth (iblong2Him@ilovejesus.net), April 05, 2001.

I used to make bagels from a New York style recipe. It took about two hours to make a dozen bagels, and about ten minutes for my family to eat them. I decided that it was worth it to buy them! Good luck!

-- Karen Braun (jbraun@one.net), April 06, 2001.

If you boil a couple of potatos and then use that water for your dough they come out even better!

-- kelly (kellytree@hotmail.com), April 07, 2001.