Food recipes
Plain Bagels
Plain Bagels Ingredients: water, bottled, generic sugars, granulated leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking salt, table Directions: In the...
Plain Bagels
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
Directions:
In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes.
Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough.
You may need to add in a bit of extra water, but do it little by little.
Let the dough sit and rise in a warm place for 20-30 minutes.
Turn dough out onto a floured surface and knead.
Cut into 6 equal pieces.
Roll each individual piece into a snake long enough to wrap around your palm.
Dip each end of the dough in water and press together in your palm, forming a circle.
Place the formed bagels on a floured board and allow to rise another 20-30 minutes.
Bring 6 cups of water to a boil in a heavy-bottomed pot.
When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute.
Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet.
Repeat with the remaining bagels.
Bake in the oven on 425 degrees F for 18 minutes, turning them over after 10 minutes.
Enjoy!
Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
Directions:
In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes.
Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough.
You may need to add in a bit of extra water, but do it little by little.
Let the dough sit and rise in a warm place for 20-30 minutes.
Turn dough out onto a floured surface and knead.
Cut into 6 equal pieces.
Roll each individual piece into a snake long enough to wrap around your palm.
Dip each end of the dough in water and press together in your palm, forming a circle.
Place the formed bagels on a floured board and allow to rise another 20-30 minutes.
Bring 6 cups of water to a boil in a heavy-bottomed pot.
When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute.
Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet.
Repeat with the remaining bagels.
Bake in the oven on 425 degrees F for 18 minutes, turning them over after 10 minutes.
Enjoy!
Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.