Bagel - step 1: mix, knead and first rise using the Food Processor
Bagels - Introduction
Source: The Best Bagels are made at home by Dona Z. Meilach - Order
A food processor will knead dough ingredients very quickly and easily. It will reduce
the process to a few minutes, even cutting down the time of the a bread machine. Our
testers found the results extremely reliable. One tester much preferred it to the bread
machine because he was in charge all the way and never had a failure. By mixing and
kneading in the food processor and allowing the dough to rise in the microwave, bagels can
be ready for boiling in under a half hour. You can optionally use the microwave for the
first rise for dough that has been mixed in the bread machine, by hand or with an electric
mixer. Then work the flavoring ingredients into the dough after the first rise as you
would for dough made in the bread machine. Either active dry yeast or fast-rising yeast
can be used.
1. Mix 1/4 of the liquid to 110-115 degrees in the microwave and add to the yeast and
sugar in a small cup. Mix gently and let sit for 5 minutes. Pour remaining liquid into
yeast mixture and cool for about 10 minutes in the refrigerator.
2. Put the metal cutting blade into the food processor bowl. Measure flour and salt and
put them into the processor bowl. Pulse tow or three times, just enough to mix the flour
and salt. Add any oil or
butter and pulse until it disappears, tow or three pulses.
Most food processors can mix 3 1/4 to 3 1/2 cups of flour. However, it's possible to mix a
larger or double batch of dough. If the machine balks, it will stop automatically. Let it
cool down and restart it. Or divide dough in half and continue processing each half
separately. When mixed, knead the two batches together.
3. Pour yeast mixture into flour through the feeding tube and pulse for another 5 or 10
seconds until it forms a ball. Pulse a few more times to knead. When dough appears to come
away from sides, it is ready.
4. Remove dough from the processor bowl and hand-knead to remove any gases. Let it rest
for about 5 minutes. If it's not elastic enough, add a few more drops of water; if it's
still too sticky, add a sprinkle of flour until it is smooth, velvety and elastic. The
first rise can be done in a microwave oven in about 15 minutes or in a bowl in a
draft-free environment for about 1 hour. Microwave ovens vary in wattage, so the rise
period and settings may vary. You may have to experiment.
To use a microwave oven, after the dough is kneaded, carefully remove it and the metal
blade from the processor bowl. Form dough into a rectangle long enough to wrap once around
the processor bowl. Grease dough with oil or nonstick vegetable spray, but do not cover
bowl. (Be sure the bowl has no metal parts.) Place the bowl in the microwave.
Method 1: Microwave on LOW (30%), or DEFROST (about 30%), for 1 minute. Let rest for 10
minutes. Repeat microwaving and resting 1 to 2 times, until the dough has doubled in size.
Test with your fingers until a dent remains. If the dough springs back and dough has not
doubled, microwave once more for a few minutes until a dent does remain and dough appears
doubled in size.
Method 2: Or, place dough in the processor bowl as instructed. Position an 8-ounce
microwave-safe cup filled with water in the back corner of the microwave. cover the
processor bowl lightly with a damp tea towel or plastic wrap and place it in the microwave
on LOW (30%), or DEFROST (30%) setting. Heat for 3 minutes, rest for 3 minutes, heat for 3
minutes and rest for 6 minutes, repeating the 3-minute heat and the 6-minute rest once or
twice if necessary, until dough has doubled in bulk.
To allow dough to rise in a draft free environment, place dough in a large bowl lightly
oiled with vegetable oil. Turn dough so all surfaces are greased. Cover with plastic wrap
sprayed with nonstick vegetable spray and let rise until doubled in bulk, about 1 to 2
Proceed to Shape Bagels.
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- Sugar Substitution Chart
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