Food recipes
Honey & Rice Flour Bagels
Honey & Rice Flour Bagels Ingredients: wheat flours, bread, unenriched rice flour, white, unenriched leavening agents, yeast, baker's, active dry honey salt, table water, bottled, generic Directions: Combine all of th...
Honey & Rice Flour Bagels
Ingredients:
wheat flours, bread, unenriched
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
Directions:
Combine all of the ingredients except for the water in a bowl.
Pour in some water warmed to 40C, and mix everything together.
Once the dough has come together, tip it out onto a surface.
Knead the dough for a few minutes, rubbing and stretching the dough along the surface of the counter.
Once the surface of the dough has become smooth, push into it with your fingers to check the elasticity, and separate into 3 equal pieces.
Shape each piece into a ball, cover with a damp cloth and rest the dough for about 10 minutes.
Place the dough seam-side up and roll the dough out into an approximate 15x20 cm oval with a rolling pin or similar.
Roll the dough tightly away from you to create a baton shape.
Flatten one end of the dough and form a donut shape, resting the other end on top of the flat part of the dough.
Securely pinch the 2 ends together, cover with a damp cloth and leave to rest for an additional 20 minutes.
Boil some water in a pan.
Use a low heat, so that they water looks like it's somewhere between boiling and not boiling, then boil each side of the bagel for 30 seconds.
Pat dry the bagels and place them on a baking tray (do this step as quickly as possible) then place the tray in an oven preheated to 200C, and bake for 15-20 minutes.
Ingredients:
wheat flours, bread, unenriched
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
Directions:
Combine all of the ingredients except for the water in a bowl.
Pour in some water warmed to 40C, and mix everything together.
Once the dough has come together, tip it out onto a surface.
Knead the dough for a few minutes, rubbing and stretching the dough along the surface of the counter.
Once the surface of the dough has become smooth, push into it with your fingers to check the elasticity, and separate into 3 equal pieces.
Shape each piece into a ball, cover with a damp cloth and rest the dough for about 10 minutes.
Place the dough seam-side up and roll the dough out into an approximate 15x20 cm oval with a rolling pin or similar.
Roll the dough tightly away from you to create a baton shape.
Flatten one end of the dough and form a donut shape, resting the other end on top of the flat part of the dough.
Securely pinch the 2 ends together, cover with a damp cloth and leave to rest for an additional 20 minutes.
Boil some water in a pan.
Use a low heat, so that they water looks like it's somewhere between boiling and not boiling, then boil each side of the bagel for 30 seconds.
Pat dry the bagels and place them on a baking tray (do this step as quickly as possible) then place the tray in an oven preheated to 200C, and bake for 15-20 minutes.