Title: About Bagels -- Other Shapes
Categories: Bread
Yield: 1 Servings

Text

THE MINI BAGEL:

Use any bagel recipe for mini bagels, which measure about 2" in diameter. Divide 1-pound recipes into 10 to 12 pieces. Divide 1 1/2-pound recipes into 12 to 15 pieces, Shape, leaving a large center hole, as the holes tend to close up as the bagels rise and bake. Bake for 15 to 20 minutes at 400F. Watch them carefully while baking so they don't become too brown.

THE BAGEL STICK:

The bagel stick is shaped like a short, fat breadstick instead of the usual bagel shape. It can be served plain or covered with seeds. It's similar to the garlic or salt breadstick, only chewier like a bagel, rather than crisp like a breadstick. Use the Basic New York Water Bagels recipe. After rising, roll the dough into a flat rectangle, spread with toppings, cut into strips and shape into rounded lengths with smooth ends; 6" is a good length. Then proceed with the second rise, kettling and baking. Bagel sticks can be coated with seeds such as poppy, sesame, celery or caraway before they are baked. Minced onions and kosher salt are favorites too.

If you like a softer dough, make the sticks with the egg recipe, and dip them into finely chopped walnuts, almonds, pecans, pine nuts or mixed nuts.

THE CHURRO STICK:

The churro stick is a variation of both the breadstick and the dessert-like Mexican churro. The churro is a long roll of soft pastry dough, fried and dipped in sugar. Instead, make the bagel stick as directed above, and roll it in a mixture of sugar and cinnamon. It's not greasy and it is much lower in calories than the churro.

THE BAGEL TWIST:

The bagel twist, made with water bagel dough or egg dough, looks like a miniature challah, except that only 2 lengths of dough are twisted together (challas use three strands for braiding.) Roll out 10" lengths of dough about the thickness of a pen. Seal one end of each together with a dab of water if necessary. Then twist the lengths and pinch and seal at the other end. Let them rise the second time; then boil an sprinkle tops with poppy or sesame seeds before baking.

THE TWIST WITH A TWIST:

For a variation on the bagel twist, use two types of dough, a dark pumpernickel and a white dough, for an interesting color "twist."

THE MARBLED BAGEL:

Use the two colored dough concept, as in the "twist with a twist" an form them together carefully to make single bagels. the marbled bagel is a delicious and attractive addition to a platter filled with single color bagels. Adding a glaze makes this gourmet bagel as pretty as a picture and delicious, as well.

THE PARTY BAGEL:

Another popular bagel variation is an oversized party bagel, which can measure as large as the pot you have in which to boil it. Some bagel bakeries make them from 3 to 6 1/2 pounds. For a bagel larger than the 1, 1 1/2 or 2 pound capacity of a bread machine, combine two or more recipes. Refrigerate one while the other is rising. Or prepare with an electric mixer or by hand. the large party bagel will need to be boiled for about 3 to 5 minutes on each side and baked until nicely browned. Poppy seed topping adds to it's attractive appearance.

When baked, cut it horizontally through the center and stuff it with a selection of deli meats, cheeses, or lox and cream cheese, and garnish the top with tomatoes, onion rings and olives. cut into pie shaped wedges for serving.

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996 From: Homenet Cook

From: Gail Shipp Date: 27 Dec 96 By on

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