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Directions
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
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996 From: Homenet Cook
Servings: 1 servings
About Bagels -- General Directions 4 B Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, these, early cookbooks were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to academics are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and dill. Closer to modern times, there were a couple of interesting books from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that is served today, but rather recipes for the types of meals eaten by the rich people of that period. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new culinary ideas led to a surge in manuscripts on food, the majority of which still exist in private collections. By the time we get to the twentieth century, cookery books are in high demand, due to better eduction, people having more free time and having more disposable income. |
We hope you enjoy this About Bagels General Directions 4 B recipe.
