• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Here's a Bagel Recipe (Part 2)

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • Once the dough has risen, turn it onto your work surface, punch it down,
  • and divide immediately into as many hunks as you want to make bagels. For
  • this recipe, you will probably end up with about 15 bagels, so you will
  • divide the dough into 15 roughly even-sized hunks. Begin forming the
  • bagels. There are two schools of thought on this. One method of bagel
  • formation involves shaping the dough into a rough sphere, then poking a
  • hole through the middle with a finger and then pulling at the dough around
  • the hole to make the bagel. This is the hole-centric method. The
  • dough-centric method involves making a long cylindrical "snake" of dough
  • and wrapping it around your hand into a loop and mashing the ends together.
  • Whatever you like to do is fine. DO NOT, however, give in to the temptation
  • of using a doughnut or cookie cutter to shape your bagels. This will pusht
  • them out of the realm of Jewish Bagel Authenticity and give them a
  • distinctly Protestant air. The bagels will not be perfectly shaped. They
  • will not be symmetrical. This is normal. This is okay. Enjoy the diversity.
  • Just like snowflakes, no two genuine bagels are exactly alike.
  • Begin to preheat the oven to 400 degrees Farenheit.
  • Once the bagels are formed, let them sit for about 10 minutes. They will
  • begin to rise slightly. Ideally, they will rise by about one-fourth
  • volume... a technique called "half-proofing" the dough. At the end of the
  • half-proofing, drop the bagels into the simmering water one by one. You
  • don't want to crowd them, and so there should only be two or three bagels
  • simmering at any given time. The bagels should sink first, then gracefully
  • float to the top of the simmering water. If they float, it's not a big
  • deal, but it does mean that you'll have a somewhat more bready (and less
  • bagely) texture. Let the bagel simmer for about three minutes, then turn
  • them over with a skimmer or a slotted spoon. Simmer another three minutes,
  • and then lift the bagels out of the water and set them on a clean kitchen
  • towel that has been spread on the countertop for this purpose. The bagels
  • should be pretty and shiny, thanks to the malt syrup or sugar in the
  • boiling water.
  • Once all the bagels have been boiled, prepare your baking sheets by
  • sprinkling them with cornmeal. Then arrange the bagels on the prepared
  • baking sheets and put them in the oven. Let them bake for about 25 mintues,
  • then remove from the oven, turn them over and put them back in the oven to
  • finish baking for about ten minutes more. This will help to prevent
  • flat-bottomed bagels.
  • Remove from the oven and cool on wire racks, or on a dry clean towels if
  • you have no racks. Do not attempt to cut them until they are cool... hot
  • bagels slice abominably and you'll end up with a wadded mass of bagel pulp.
  • Don't do it.
  • Serve with good cream cheese.
  • TO CUSTOMIZE BAGELS: After boiling but before baking, brush the bagels with
  • a wash made of 1 egg white and 3 tablespoons ice water beaten together.
  • Sprinkle with the topping of your choice: poppy, sesame, or caraway seeds,
  • toasted onion or raw garlic bits, salt or whatever you like. Just remember
  • that bagels are essentially a savory baked good, not a sweet one, and so
  • things like fruit and sweet spices are really rather out of place.
  • Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On 15 MAR 1995 064641
  • ~0700
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Here's My Heart Fudge
Categories: Candy, Desserts
Yield: 96 Squares

10 oz Premier White Chips
-(HERSHEY'S), divided
1 ts Almond extract
1/2 c HERSHEY'S Cocoa
-OR European Style Cocoa
1/4 c Butter or margarine; melted
1 ts Vanilla extract
4 1/2 c Sugar
7 oz Marshmallow creme
12 oz Evaporated milk
1/4 c Butter or margarine
Few drops red food color
-(optional)
1 c Candied red cherries
-quartered

1. Line 13x9x2-inch pan with foil.

2. In medium bowl, place 1 cup white chips and almond extract. In second
medium bowl, stir together cocoa, melted butter and vanilla extract
until mixture is smooth; add remaining 2/3 cup white chips (chips do not
need to melt).

3. In heavy 4-quart saucepan, stir together sugar, marshmallow creme,
evaporated milk and 1/4 cup butter. Cook over medium heat, stirring
constantly, until mixture comes to full rolling boil (bubbles can't be
stirred down); continue boiling and stirring 5 minutes. Remove from
heat. Immediately add half of hot mixture to bowl with white chips only.
Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in
red food color, if desired, and cherries. Spread evenly in prepared pan.
Beat cocoa mixture until chips are melted and mixture thickens slightly.
Spread evenly over top of white layer. Cover; refrigerate until firm.
Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or
cut into squares Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format by Karen Mintzias

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