INGREDIENTS

INSTRUCTIONS

machine. Either active dry yeast or fast-rising yeast can be used.
1. 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.
2. 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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