Food recipes
Easy Hand Kneaded Bagel
Easy Hand Kneaded Bagel Ingredients: wheat flours, bread, unenriched sugars, granulated salt, table leavening agents, yeast, baker's, active dry water, bottled, generic honey Directions: Blend the flour and salt. Mix...
Easy Hand Kneaded Bagel
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
Directions:
Blend the flour and salt.
Mix the water with the sugar and yeast, and allow it to soak.
Sprinkle the flour evenly over the water and cut in with a spatula.
Once the mixture begins to stick, use your hands to bring it to one mass.
After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough.
Continue until there are no lumps.
Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes.
If you're letting it rise at low temperature, leave step 4 in the fridge over night.
In the morning, warm up the dough by kneading a bit and then proceed to step 5.
Divide into small portions, knead and form small balls.
Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
Preheat the oven to 200C.
Stick your finger in the center and make a hole.
Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C.
Add honey to bring out the glaze.
Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready.
This is a cross-section.
Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
If you're filling the bagel, flatten the shape in an oval in step 5.
I made it into a egg salad sandwich.
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
Directions:
Blend the flour and salt.
Mix the water with the sugar and yeast, and allow it to soak.
Sprinkle the flour evenly over the water and cut in with a spatula.
Once the mixture begins to stick, use your hands to bring it to one mass.
After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough.
Continue until there are no lumps.
Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes.
If you're letting it rise at low temperature, leave step 4 in the fridge over night.
In the morning, warm up the dough by kneading a bit and then proceed to step 5.
Divide into small portions, knead and form small balls.
Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
Preheat the oven to 200C.
Stick your finger in the center and make a hole.
Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C.
Add honey to bring out the glaze.
Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready.
This is a cross-section.
Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
If you're filling the bagel, flatten the shape in an oval in step 5.
I made it into a egg salad sandwich.