BASIC BAGEL (FOR THE BREAD MACHINE)
Is there anything as simple or as versatile as a bagel? This recipe turns dough into sweet, moist chewy bagels that will last for days!
Provided by Bev I Am
Categories Yeast Breads
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Remove dough from the machine after the first knead- approximately 20- 30 minutes.
- Place dough on floured surface.
- Divide into 8 parts.
- Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
- Drop test dough (see first success hint).
- Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
- Boil on each side for 1 1/2 minutes.
- Remove and cool on rack 1 minute, brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
- Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
- Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
- When bagels have doubled in size, drop the test dough into boiling water.
- Dough should pop to the top right away.
- When this happens, it is time to boil the bagels.
- A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
- To make bagel sticks, cut bagel before rising and lay out in a straight line.
- Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
- Let sticks rise, boil, and bake as described in Basic Bagel process steps above.
- To make bagel chips, slice leftover bagels horizontally into thin slices.
- Brush with butter or margarine on one side.
- Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.
THE BEST BAGELS {STEP-BY-STEP}
The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust.
Provided by Heather @ thecookstreat.com
Categories Bread Breakfast Brunch Lunch Snack
Time 1h15m
Number Of Ingredients 10
Steps:
- Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
- In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
- Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
- Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
- While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
- After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
- Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
- Bake one sheet of bagels at a time for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
BREAD MACHINE BAGEL BREAD
I love the smell of fresh bread. This one is really good toasted. It actually does seem to taste like a bagel.
Provided by Baker baker Jess
Categories Yeast Breads
Time 42m
Yield 1 1 pound loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in the bread machine pan in the order recommended by the maker.
- Select the basic white bread cycle, and press start.
- When done, remove bread from pan and cool for one hour on a metal rack.
Nutrition Facts : Calories 124.2, Fat 1.2, SaturatedFat 0.5, Cholesterol 20.3, Sodium 246.7, Carbohydrate 23.6, Fiber 0.9, Sugar 1.4, Protein 4.2
HOMEMADE BAGELS
Note: this homemade bagel recipe requires overnight resting time, plus 1 hour to proof in the morning. We like to make the dough the night before, and boil and bake the final bagels in the morning.
Provided by Jeanine Donofrio
Categories Breakfast
Number Of Ingredients 10
Steps:
- Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
- In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don't recommend mixing this dough without a stand mixer, it's a stiff dough that gets nice and smooth this way).
- Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).
- Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you're not working with covered in plastic wrap.
- Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.
- Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
- The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.
- Preheat the oven to 450°F.
- Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.
- Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.
- Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.
- Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.
- Bake for 14 to 18 minutes or until lightly golden brown.
BAGEL BREAD
Once you see how easy it is so make this bread in your bread machine, you won't buy it at the store anymore!
Provided by Holly
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h
Yield 10
Number Of Ingredients 7
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Bread cycle; press Start.
- After the baking cycle ends, remove bread from pan, place on metal rack and allow to cool one hour before slicing.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 2.1 g, Cholesterol 19.6 mg, Fat 0.8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 244.9 mg, Sugar 1.9 g
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the cornmeal on another baking sheet.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
HOMEMADE BAGELS RECIPE
Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 9
Steps:
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
NEW YORK BAGEL RECIPE
Craving a crusty, chewy bagel? Look no further! This New York bagel recipe rivals anything you can find in Manhattan! No specialty ingredients needed.
Provided by Allie {Baking A Moment}
Categories Breakfast Brunch Main Course Snack
Time 17h15m
Number Of Ingredients 10
Steps:
- Place the cool water in a large bowl and stir in 1 tablespoon of honey.
- Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
- Stir in the flour, mixing until a stiff, shaggy dough forms.
- Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic.
- Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
- Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.)
- Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes.
- Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape.
- Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
- Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly).
- Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side.
- Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack.
- Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper.
- Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).
Nutrition Facts : Calories 246 kcal, Carbohydrate 52 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 1031 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHEESY GARLIC BREAD BAGEL RECIPE
Melt hearts and toppings with this Cheesy Garlic Bread Bagel Recipe. Diners will love this bagel recipe, especially when it's served with a quick side salad.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Place bagel halves, cut sides up, on baking sheet.
- Bake 3 to 5 min. or until lightly toasted.
- Mix butter and garlic powder until blended; brush onto bagel halves.
- Top with cheese; sprinkle with Italian seasoning.
- Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
BAGELS
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
Provided by Edd Kimber
Categories Treat
Time 1h5m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
- Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
- Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
- Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
- Leave for around 30 mins or until risen and puffy, then remove the cling film.
- Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
- Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
- Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
NO-KNEAD EVERYTHING BAGEL BREAD
Think of this loaf as a giant everything bagel. But unlike everyone's favorite bagel, this bread has poppy seeds, sesame seeds, dried minced garlic, and dried minced onion on top as well as inside. It's bursting with flavor, so get the cream cheese ready.
Provided by David Leite
Categories Sides
Time 19h
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the flour, yeast, salt, if using (see NOTE above; if using our homemade version you will not need salt), and Everything Bagel seasoning.
- Add the water and mix to form a sticky dough. Plop in the softened butter and mix to incorporate. The easiest way is to squish the dough between your fingers.
- Cover the bowl with plastic wrap and set it aside to rest in a warm spot for 30 minutes.
- Wet your fingers with water. Grab one side of the dough and stretch and fold it up over onto itself. Rotate the bowl 90 degrees. Repeat three more times until each side of the dough has been stretched and folded. This is your first folding set. Re-cover with plastic wrap. Rest the dough 30 minutes.
- Repeat 4 more sets of the stretch-and-fold technique, letting the dough rest for 30 minutes after each set, for a total of 2 hours.
- After the last stretch-and-fold, let the dough rest, covered, until it's pillowy, about 1 hour.
- Turn the dough out onto a lightly floured work surface. Gently stretch it out a bit being mindful not to deflate it. Fold the bottom third up and onto the center. Repeat on the left, right, and top.
- Flip the dough over, so it's seam-side down. Cup your hands around the loaf and gently drag it from the upper left to the lower right of the work surface while rotating the loaf. Do this several times to assure a tight skin.
- Generously flour a kitchen towel (not terrycloth which will cause the dough to stick) and line the bowl with it. Gently flip the dough into the bowl so it's smooth-side down and seam-side up. Fold the towel over the loaf. You can also use a large banneton, if you wish. Cover with plastic wrap and refrigerate for at least 12 hours.
- Place a Dutch oven, or any large pot with a tight-fitting lid, in the oven and crank the heat to 450°F (232°C).
- Cut a large piece of parchment paper to use as a sling for the bread.
- When the oven is up to temperature, carefully remove the pot and set aside the lid.
- Turn the bread out from the bowl or banneton, onto the parchment paper. Brush or spritz the top of the loaf with water and sprinkle with 2 to 3 tablespoons of Everything Bagel seasoning. Use a sharp knife or razor blade to slash the top. (For a round boule, slash a square pattern; for a long loaf, slash once along the length of the loaf.)
- Using the parchment sling, carefully lift the loaf then lower it into the Dutch oven, drop in an ice cube, cover, and slide the pot into the oven. Bake for 20 minutes.
- Reduce the oven temperature to 400°F (204°C) and continue to bake, uncovered, until the bread reaches an internal temperature of 200°F (93°C) on an instant-read thermometer poked through the top, 20 to 25 minutes more. If the Everything Bagel seasoning is darkening too quickly, lightly cover the loaf with foil.
- Remove the pot from the oven. Grab onto the parchment and lift the bread out of the pot. Transfer the bread to a rack to cool completely. Don't you dare think of slicing the loaf until it's totally cooled. (I'll let you get away with slightly warm.) A hot loaf will be unpleasantly gummy.
Nutrition Facts : ServingSize 1 slice, Calories 132 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 496 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
BREAD MACHINE BAGEL RECIPE
You'll really like this bread machine bagel recipe. The bagels are chewy and delicious. They're so much better than store-bought bagels. They're also easy to make!
Provided by Marsha Perry
Categories Bread Machine Recipes
Number Of Ingredients 7
Steps:
- This recipe is for a two-pound bread machine. Use the dough setting.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my Zojirushi bread machine, I add the liquids first.
- Use the dough setting.
- Check the dough after five or ten minutes of kneading. You'll want the dough to form a smooth, round ball. If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If it looks too wet, add flour a tablespoon at a time until it looks as expected.
- When the cycle is done, remove the dough from the machine and let it rest on a lightly floured surface.
- While the dough is resting bring 3 quarts (12 cups) of water to a medium boil in a large pot. Stir in 3 tablespoons of sugar. The sugar helps to make the bagel crust a little crisper.
- This is also a great time to make the egg wash so you have that ready when needed. Beat the egg white and the water together. Then put it aside for later.
- Divide the dough into 10 equal sections. I use my bench scraper to help divide the dough. Roll each piece into a ball.
- Flatten balls. (I use the bench scraper for this too.) Poke a hole in the middle of each dough ball with your thumb. To get the final bagel shape, I kind of roll the dough away from the hole. Whatever method works for you is fine.
- Cover bagels with a clean towel and let rest for 10 minutes.
- Line a baking sheet with parchment paper. (Greasing the baking sheet would work fine too.) Then you're ready to boil the bagels!
- I boil 2 or 3 of them at a time. I use a slotted (flat) spatula to move the bagels to boiling water. Boil for them for 1 minute, 30 seconds on each side. Then move them to a wire rack with a paper towel underneath.
- Once all the bagels have been boiled, move them to the baking sheet. Apply the egg wash with a pastry brush.
- Bake in a preheated 375 degree oven for 20 to 25 minutes, until browned.
Nutrition Facts : Calories 186 kcal, Carbohydrate 37 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 241 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
More about "bagel bread recipes"
BAGEL RECIPE | NEW YORK- STYLE BAGELS RECIPE ...
From sophisticatedgourmet.com
Category How-To
Calories 228 per serving
- In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
- Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
- On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
BAGEL BREAD LOAF RECIPE - PATTY SAVEURS
From pattysaveurs.com
Estimated Reading Time 4 mins
BAGELS | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (280)
Total Time 2 hrs 50 mins
Servings 8-12
Calories 230 per serving
- Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand).
- Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten.
- The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer., Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours., Lightly grease two baking sheets, or line them with parchment and grease the parchment.
BAGEL RECIPE
From petitegourmets.com
4.2/5 (5)
Total Time 4 hrs 40 mins
Category From The Oven
Calories 434 per serving
BAGEL BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)
Total Time 2 hrs 5 mins
Category Bread
Calories 119 per serving
THIS LOAF OF BAGEL BREAD IS A DREAM COME TRUE | KITCHN
From thekitchn.com
Estimated Reading Time 50 secs
NO-KNEAD EVERYTHING BAGEL BREAD RECIPE & SPICE – THE SPICE ...
From thespicehouse.com
5/5 (5)
BAGEL BREAD | AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (4)
Servings 1
Cuisine American
AMAZING BAGEL BREAD {STEP-BY-STEP} - MEL'S KITCHEN CAFE
50 IDEAS FOR USING TRADER JOE'S EVERYTHING BUT THE BAGEL ...
From asparagus.recipes.does-it.net
BAGEL BREAD RECIPE - SHARE-RECIPES.NET
From share-recipes.net
BREAD BOOK BAGEL RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAGEL BREAD RECIPES
From tfrecipes.com
AMERICA'S TEST KITCHEN BAGELS RECIPE - ALL INFORMATION ...
From therecipes.info
JENNIFER GARNER TRIED THIS "REALLY SCARY" BAGEL BREAD, SO ...
From thekitchn.com
BAGEL BREAD RECIPE - DURHAMWILLY.CA
From durhamwilly.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love