can anyone tell me how are bagels are cooked and what ingredients are in them?

Answer 1

There are a couple of ways to cook bagels. Some are baked and some are boiled.

Some are hand formed and some are formed by machines.
Homemade Bagels

Dough:
1 1/2 cup warm water (110 to 115*F / 45*C )
1 tbl dry active yeast
1 tbl sugar
1 tbl vegetable oil
2 tsp malt syrup
2 tsp salt
5 cup unbleached bread flour
Kettle Water:
About 6 quarts water
2 tbl malt syrup or powder
1 tsp salt
Toppings: (optional)
Sesame seeds
Poppy seeds
Minced fresh garlic
Minced fresh onion
Caraway seeds
Coarse salt

Corn meal for sprinkling baking sheets (optional)
Caution! You will be spoiled with just one bite, because these are what bagels are meant to taste like. You'll never be satisfied eating another one of those mass-produced commercial bagels sold either in your grocer's bakery, bread or freezer section.
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil.
Preheat oven to 450F (230C). Line
two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
Line two other baking sheets with a kitchen towel, set near your stove.
Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425F (220C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
Makes 8.


Note: I dont make a ring and seal the ends. I start out with a ball shape and gently push a hole in the center turning and pulling the dough into shape.

Answer 2

BAGELS

1 pkg. active dry yeast
1 1/2 c. warm water
2 tbsp. sugar
2 tsp. salt
4 1/2 to 5 c. flour
1 gal. boiling water
Bagel toppings (poppy seeds, onion, etc.)

In a small bowl, mix together the warm water, yeast, sugar and salt. Allow to stand for about 5 minutes (until bubbles start to form). In a large bowl, place 4 cups of flour and then add the yeast mixture and the egg. Mix until a workable dough is formed. Turn out the dough and knead, add the additional flour as you work the dough. Knead until the dough is smooth and elastic (about 8 to 10 minutes). Place the dough into a greased bowl and allow to rise for about 20 minutes. Punch down the dough and place on a slightly floured board, cut the dough into 18 pieces and roll the pieces into ropes about 6 inches long. Press the ends together to form the bagel shape. Place the bagels on a floured surface and allow to rise for 20 minutes. In a large saucepan bring the water to a boil, then reduce heat to simmer. Drop in the bagels, one by one, and simmer for about 3 minutes. Turn them with a spoon after a minute or so. Remove the bagels and allow them to drain. Repeat with the remaining bagels. Shake some cornmeal on a cookie sheet and place the bagels on this. Place the sheet in a preheated 375 degree oven and bake until golden brown, about 30 or 40 minutes.
If you want to top your bagels, shake the toppings on after you remove them from the water bath.

If you want onion or garlic flavored bagels, shake on onion or garlic powder as you roll out the ropes.

Answer 3

Bagels are basically just a version of bread dough that is boiled before baking to get the characteristic texture. There are lots of recipes on the web. Try a Yahoo search!

Answer 4

Bagels

INGREDIENTS:

* 1 cup water
* 1 teaspoon salt
* 1-1/2 teaspoon sugar
* 3 cups bread flour
* 1 teaspoon active dry yeast
* egg yolk
* cornmeal
* Optional toppings: seeds, onions, garlic chips or cheddar cheese

PREPARATION:
Put the water, salt, sugar, bread flour, and yeast in the bread machine in the order listed or manufacturers' directions. Process at Dough Cycle.

Remove dough from pan and turn onto lightly floured surface.
Divide into 10 equal pieces. Roll into smooth balls. Make a 1-1/2 inch hole in center of each ball.

Place on greased baking sheet. Brush tops with melted butter. Cover with wax paper and a dry towel. Place in warm area (free of drafts) and let rise for 30 minutes.

Preheat oven to 400 degrees F.

Bring 3 quarts of water and 1 T. of sugar to boil. Simmer risen bagels, a few at a time, for 5-6 minutes on each side. Remove with slotted spoon to paper towels for draining.

Place on greased baking sheet dusted with cornmeal. Brush tops lightly with egg yolk mixed with 2 T. water. Sprinkle with seeds, onion, garlic chips or shredded cheddar cheese. Or just leave them plain.

Bake for 25-30 minutes.

Answer 5

bagels are boiled, baked and broiled, ingredients are the following...........flour, yeast, sugar, shortening, water