Food recipes
Plain Bagels
Plain Bagels Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry wheat flours, bread, unenriched salt, table water, bottled, generic sugars, granulated Directions: 1. Combine the warm wat...
Plain Bagels
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
water, bottled, generic
sugars, granulated
Directions:
1.
Combine the warm water and yeast in a large bowl; let stand 5 minutes or until bubbles form on the surface.
Weigh or lightly spoon all but 1/4 cup flour into dry measuring cups; level with a knife.
Add flour and salt to yeast mixture.
Stir until a soft dough forms.
Turn the dough out onto a floured surface and knead for 2-3 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees F), free from drafts for 30 minutes.
2.
Turn the dough out onto a lightly floured surface and divide into 12 equal portions (I divided the dough into 2 large portions, then each of the 2 into 6 smaller ones).
Working with 1 portion at a time (cover remaining dough to prevent from drying), shape each portion into a ball.
Make a hole in the center of each ball using your index finger.
Using fingers of both hands, gently pull dough away from the center to make a 1/2-inch hole.
Place bagels on a baking sheet coated with nonstick spray.
Lightly coat bagels with cooking spray; cover with plastic wrap.
Let rise 10 minutes (bagels will rise only slightly).
3.
Preheat oven to 450 degrees F.
4.
To boil the bagels, combine water and sugar in a large pot or Dutch oven, and bring to a boil.
Gently lower 3 bagels into the water.
Cook for 30 seconds.
Transfer bagels to a wire rack lightly coated with cooking spray.
Repeat the procedure with the remaining bagels, working in batches of 3.
Divide the bagels between 2 baking sheets lined with parchment paper.
Bake at 450 degrees F for 7 minutes.
Rotate pans, and bake for 7 minutes or until golden brown (my bagels took a few more minutes, but it depends on your oven).
Cool on wire racks.
Enjoy!
Adapted from Cooking Light.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
water, bottled, generic
sugars, granulated
Directions:
1.
Combine the warm water and yeast in a large bowl; let stand 5 minutes or until bubbles form on the surface.
Weigh or lightly spoon all but 1/4 cup flour into dry measuring cups; level with a knife.
Add flour and salt to yeast mixture.
Stir until a soft dough forms.
Turn the dough out onto a floured surface and knead for 2-3 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees F), free from drafts for 30 minutes.
2.
Turn the dough out onto a lightly floured surface and divide into 12 equal portions (I divided the dough into 2 large portions, then each of the 2 into 6 smaller ones).
Working with 1 portion at a time (cover remaining dough to prevent from drying), shape each portion into a ball.
Make a hole in the center of each ball using your index finger.
Using fingers of both hands, gently pull dough away from the center to make a 1/2-inch hole.
Place bagels on a baking sheet coated with nonstick spray.
Lightly coat bagels with cooking spray; cover with plastic wrap.
Let rise 10 minutes (bagels will rise only slightly).
3.
Preheat oven to 450 degrees F.
4.
To boil the bagels, combine water and sugar in a large pot or Dutch oven, and bring to a boil.
Gently lower 3 bagels into the water.
Cook for 30 seconds.
Transfer bagels to a wire rack lightly coated with cooking spray.
Repeat the procedure with the remaining bagels, working in batches of 3.
Divide the bagels between 2 baking sheets lined with parchment paper.
Bake at 450 degrees F for 7 minutes.
Rotate pans, and bake for 7 minutes or until golden brown (my bagels took a few more minutes, but it depends on your oven).
Cool on wire racks.
Enjoy!
Adapted from Cooking Light.