About Bagels -- General Directions 4 B
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About Bagels -- General Directions 4 B
  Bagels  
Last updated 6/12/2012 12:41:45 AM. Recipe ID 596. Report a problem with this recipe.
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      Title: About bagels -- general directions 4 b
 Categories: Breads
      Yield: 1 Servings
 
           Text
 
  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, sautéed 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
  
  CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 5
  




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Recipe ID 596 (Apr 03, 2005)

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