What Is A Bagel? Pt 6

INGREDIENTS

INSTRUCTIONS

differences.  Nonstick Vegetable Spray Glaze: an easy, quick,
effective, low calorie  glaze is a spray of nonstick vegetable spray.
It goes on more evenly  than using a brush, yet yields an even glaze.
Spray before placing in  the oven and again about 5 minutes before
baking time is completed.  Melted Butter or Margarine Glaze: This glaze
produces the same effect  as vegetable oil. Watch the bagels carefully
so they don't burn.  Egg Glaze #1: Mix together 1 egg white, 1 egg yolk
or 1 whole egg  with 1 tbs. water, milk, or cream.  Egg Glaze #2:
Lightly beat 1 egg white. You can brush it on the bagels  either before
they are put into the oven or 5 minutes after baking  time has begun,
and 5 minutes before the baking is finished.  Cornstarch Glaze:
Dissolve 2 tbs. cornstarch in 1/4 cup cold water.  Bring 1 cup water to
a boil and whisk the dissolved solution into the  boiling water until
it thickens. This cornstarch mixture can be kept  in the refrigerator
for several days. Brush it on the bagel tops at  the beginning of the
baking and again as soon as you remove the  bagels from the oven for a
very high shine.  TOPPINGS: A variety of toppings can be added to the
bagel before  baking, either directly to the dough after settling, or
after the  bagel is glazed. Poppy seeds, sesame seeds, caraway seeds
and coarse  salt are easiest to use because they can be placed in a
dish directly  from the jar, and the bagel can be dipped into the dish;
the seeds  adhere to the moist dough. Or they can be sprinkled on top
of the  bagels just before baking, and pressed down lightly to adhere.
I've  seen bagels with sparse toppings and those that are covered from
top  to bottom. There's no right or wrong way.  Add 1/2 cup finely
chopped, sauted onions to the tops of the bagels.  Add 1/2 cup finely
chopped raw onions to the tops of the bagels; they  will cook right
along with the bagels.  Use dehydrated onion flakes or packaged onion
soup that you have  reconstituted with water, olive oil, or vegetable
oil. Use 1 tbs. dry  product to 1/2 tbs. water or oil, and soak for 2
to 3 minutes.  Mix together 1/2 cup chopped yellow onions, 1 green
onion (white part  only), 2 tsp. olive oil, 2 tsp. poppy seeds.
Sprinkle with garlic salt, finely chopped fresh garlic or garlic
flakes.  For the "Everything Bagel" (see recipe), combine 1/2 cup
finely  chopped onions, 1 clove garlic, finely chopped, and 1/4 cup
sesame  seeds. Sprinkle mixture on bagel tops before baking.  Use
ground caraway or whole caraway seeds. These are particularly  good on
rye bagels. They can be combined with the topping for the  "everything
bagel".  Sprinkle with red pepper flakes, adjusting the "heat" to your
liking.  Top with mixed fresh herbs, including parsley, chives and
dill.  Dip into or distribute about 1/4 cup coarse salt or kosher salt
on  top of 1 batch of bagels just before baking.  Poppy, caraway,
sesame and celery seeds can be used directly from the  jar. Just dip
the bagels into a dish of seeds or sprinkle seeds on  top.  Toasting
nuts before using them on (and in) bagels enhances their  flavor.
Walnuts, almonds, pecans or hazelnuts can be used on bagels  as
toppings and also added to the dough at the beginning or before  they
are shaped and rise the second time.  Sprinkle with rolled oats or
multigrain cereal, which will brown while  baking.  Proceed to Step 6:
Baking  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  continued in part 7

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