Bagel - step 1: mix, knead and first rise using the Bread Machine:
Bagels - Introduction
Source: The Best Bagels are made at home by Dona Z. Meilach - Order
The bread machine yields excellent results every time when you use fresh ingredients
and follow directions. Set the machine on "dough cycle", and let it produce a
dough with the texture of velvet and the stiff consistency required.
When using a bread machine, add ingredients in the order recommended in your
manufacturer's instructions. The recipes in this series have ingredients listed for
machines that require adding liquids first and dry components last.
Reverse the order for those that add dry ingredients first and wet ones last. Process on
the "dough mode," or "program", or "mix bread cycle" or
whatever it is termed by your machine's instructions. Allow the dough to rise through the
full first rise period after the kneading phase, between 35 minutes and 1 hour.
On shorter cycles, and depending on the weather and moisture of the ingredients, you may
have to leave it in the machine for 10 or 15 minutes longer, or until the dough fills
about 2/3 of the pan. Whole grain flours may require up to 1 to 2 hours for the first
rise. Do not allow the dough to bake in the machine.
Dry ingredients such as spices, cinnamon, nutmeg and finely chopped nuts are added with
the fours at the beginning. Wet ingredients such as mashed bananas, applesauce, pumpkin,
grated carrots and frozen berries are added with the liquids, but if you add more wet
ingredients to the recipes in this series, their liquid content must replace an equal
amount of liquid. Adding raisins and other dried fruits at the beginning is not
recommended; most bread machines pulverize them so they're hardly visible in the finished
Check dough about 5 minutes after you have started the machine. The dough should form a
nice round ball. If a ball doesn't form, and the mixture appears crumbly, add water, a
tablespoon or less at a time, until the correct consistency is achieved. If dough looks
too wet or formless, add flour, a tablespoon or less at a time, until the dough forms a
Add ingredients such as raisins, dates, chocolate chips and apple pieces about 5 to 8
minutes before the end of the kneading phase. Some machine beep to indicate the optimum
time to add nuts or raisins. Check your manufacturers instructions for the time required
for each process in the dough cycle. If your machine does not provide this timed signal,
determine the length of the kneading phase and set a timer for 5 minutes before the end;
then open the machine and carefully add the ingredients, being sure that they do not spill
onto the heating elements. Ingredients can also be kneaded into the dough by hand after it
is removed from the machine.
When adding reconstituted dried foods to the dough in a bread machine (5 to 10 minutes
before the end of the kneading phase), foods should be blotted very dry with a paper towel
so that any retained moisture does not change the texture of the dough and inhibit it from
A 60 minute rise period is ideal. It's ok to open the machine and quickly test the dough
during the rise period. Gently push your finger into the dough, and if the dent remains,
dough is ready. If the impression bounces back, let dough rise a few minutes longer and
retest. Dough can become slack if allowed to rise too long. White flour rises highest.
White flour combined with whole wheat, rye and oats will not rise as high. Generally, the
darker the dough, the lower the rise and the longer it takes.
When ready, remove dough form the pan and proceed to Shape Bagels.
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