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Gluten is the specific sugar in Bagels

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Boiling is the scientific process behind making bagels

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1 Tablespoon of instant yeast
4 Cups on unbleached flour
2 Teaspoons of salt
1 Tablespoon of brown sugar
1 1/2 Cups of water
Step 1: Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes
Step 2: Place the dough in a lightly greased bowl, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
Step 3: Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels)
Step 4: Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
Step 5: While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
Step 6: Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place six bagels on each of the baking sheets.
Step 7: Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Step 8: Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

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Lactose is the specific sugar in Ice Cream

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Freezing is the scientific process behind making ice cream

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3/4 cup of white sugar
1 cup of heavy whipping cream
2 1/4 cups milk
2 teaspoons of vanilla extract
Step 1: Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
Step 2:Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
Step 3: Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes
Step 4: When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

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Ice Cream became available to the public in the 1660ś but was similar to a frozen dessert made in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France

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A bagel is a bread product founded in a Jewish Community in Poland

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Class notes and my brain