INGREDIENTS

INSTRUCTIONS

machine. Either active dry yeast or fast-rising yeast can be used.  Mix
1/4 of the liquid to 110-115 degrees in the microwave and add to  the
yeast and sugar in a small cup. Mix gently and let sit for 5  minutes.
Pour remaining liquid in a cup and make it very cool, right  out of the
refrigerator, or add an ice cube. Put the metal cutting  blade into the
food processor bowl. Measure flour and salt and put  them into the
processor bowl. Pulse tow or three times, just enough  to mix the flour
and salt. Add any oil or butter and pulse until it  disappears, tow or
three pulses.  NOTE: Most food processors can mix 3 1/4 to 3 1/2 cups
of flour.  However, it's possible to mix a larger or double batch of
dough. If  the machine balks, it will stop automatically. Let it cool
down and  restart it. Or divide dough in half and continue processing
each half  separately. When mixed, knead the two batches together.  3.
Pour yeast mixture into flour through the feeding tube and pulse  for
another 5 or 10 seconds until it forms a ball. Pulse a few more  times
to knead. When dough appears to come away from sides, it is  ready.  4.
Remove dough from the processor bowl and hand-knead to remove any
gases. Let it rest for about 5 minutes. If it's not elastic enough,
add a few more drops of water; if it's still too sticky, add a
sprinkle of flour until it is smooth, velvety and elastic. The first
rise can be done in a microwave oven in about 15 minutes or in a bowl
in a draft-free environment for about 1 hour. Microwave ovens vary in
wattage, so the rise period and settings may vary. You may have to
experiment.  To use a microwave oven, after the dough is kneaded,
carefully remove  it and the metal blade from the processor bowl. Form
dough into a  rectangle long enough to wrap once around the processor
bowl. Grease  dough with oil or nonstick vegetable spray, but do not
cover bowl.  (Be sure the bowl has no metal parts.) Place the bowl in
the  microwave.  Method 1: Microwave on LOW (30%), or DEFROST (about
30%), for 1  minute. Let rest for 10 minutes. Repeat microwaving and
resting 1 to  2 times, until the dough has doubled in size. Test with
your fingers  until a dent remains. If the dough springs back and dough
has not  doubled, microwave once more for a few minutes until a dent
does  remain and dough appears doubled in size.  Method 2: Or, place
dough in the processor bowl as instructed.  Position an 8-ounce
microwave-safe cup filled with water in the back  corner of the
microwave. cover the processor bowl lightly with a damp  tea towel or
plastic wrap and place it in the microwave on LOW (30%),  or DEFROST
(30%) setting. Heat for 3 minutes, rest for 3 minutes,  heat for 3
minutes and rest for 6 minutes, repeating the 3-minute  heat and the
6-minute rest once or twice if necessary, until dough  has doubled in
bulk.  To allow dough to rise in a draft free environment, place dough
in a  large bowl lightly oiled with vegetable oil. Turn dough so all
surfaces are greased. Cover with plastic wrap sprayed with nonstick
vegetable spray and let rise until doubled in bulk, about 1 to 2
hours.  Proceed to Shape Bagels.  THE HEAVY DUTY MIXER WITH A DOUGH
HOOK  A heavy duty electric mixer with a dough hook will make short
work of  mixing small or large batches of dough quickly.  Combine the
warm liquid (110-115 degrees), syrup, honey or sugar, oil  and yeast,
and then add half the flour and all other dry ingredients.  Add
remaining flour until a ball forms.  The dough hook will do part or all
of the kneading, which should take  about 5 minutes. If the dough
begins to strain the machine, add more  water so it becomes softer
(check your manufacturer's directions; a  heavy duty mixer with a dough
hook should have no problem kneading).  When dough appears near desired
consistency, remove it from the bowl  and knead in extra dough until it
forms a soft ball. Follow the same  first rise procedures as in the
hand mixing or food processor  methods. If a fast-rising yeast is used,
the first rise is not  necessary.  Proceed to Shape Bagels.  BY HAND:
Mix together warm water (110-115 degrees), yeast and 1 tsp. sugar and
let stand for 5 minutes. In a large bowl, add remaining sugar, salt
and 2 cups flour. Stir in the yeast mixture. Add remaining flour,
stirring to form dough.  continued in part 4

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