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.
BAGELS (IN METRIC CONVERSTION FOR EUROPEANS)
Make and share this Bagels (In Metric Converstion for Europeans) recipe from Food.com.
Provided by Mimi Bobeck
Categories Yeast Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
- OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.
- Heat water and butter to 120-130°F.
- Add water to dry ingredients; beat 2 minutes at medium speed on mixer.
- Add 1/2 cup flour, beat at high speed 2 minutes.
- Stir in more flour to make a stiff dough.
- Knead 8-10 minutes.
- Cover and let rise.
- Punch down.
- Cover; let rest 15 minutes.
- Remove from bread machine.
- Divide dough into 12 pieces; shape 3 pieces into smooth balls.
- Poke a 1-inch hole in each.
- Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.
- Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.
- Drain on towels.
- Repeat for rest of dough.
- Place on greased cookie sheet.
- Bake at 375°F (190°C) for 20-25 minutes.
- Remove from sheets and cool.
- If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.
Nutrition Facts : Calories 186.3, Fat 2.1, SaturatedFat 0.4, Sodium 667.4, Carbohydrate 35.8, Fiber 1.4, Sugar 0.2, Protein 5
More about "bagels in metric converstion for europeans recipes"
EUROPEAN BAKING: METRIC TO STANDARD CONVERSION CHARTS
COOKING RECIPE CONVERTER - THE CALCULATOR SITE
From thecalculatorsite.com
FOOLPROOF HOMEMADE BAGELS RECIPE | ALEXANDRA’S …
From alexandracooks.com
COOKING & BAKING MEASUREMENT CONVERTER. METRIC TO US & US TO …
From thecalculatorking.com
MEASUREMENT CONVERSION CHARTS FOR RECIPES - THE SPRUCE EATS
From thespruceeats.com
BAGELS IN METRIC CONVERSTION FOR EUROPEANS RECIPES
From tfrecipes.com
HOMEMADE SOURDOUGH BAGELS - WITH VIDEO - BAKING …
From baking-sense.com
OVERNIGHT NEW YORK STYLE BAGELS - BAKING SENSE®
From baking-sense.com
HAND-ROLLED NEW YORK-STYLE BAGELS (OVERNIGHT RECIPE)
From thepracticalkitchen.com
COMMON COOKING CONVERSIONS AND TABLE FOR USA AND …
From thebellkitchen.com
A COMPREHENSIVE GUIDE TO EUROPEAN RECIPE …
From culinarybite.com
AUTHENTIC BAGEL RECIPE - DIRNDL KITCHEN
From dirndlkitchen.com
3-HOUR HOMEMADE PLAIN BAGELS » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
SOURDOUGH PUMPKIN BAGELS WITH CINNAMON CRUNCH TOPPING
From bakingwithbutter.com
HOMEMADE BAGELS MONTREAL STYLE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST MONTREAL BAGEL RECIPE (STEP-BY-STEP, 1 HOUR)
From twokooksinthekitchen.com
HOW TO MAKE CLASSIC BAGELS (SOFT, CHEWY, CRISP)
From tasteofartisan.com
METRIC CONVERSION CHART FOR COOKING - ALLRECIPES
From allrecipes.com
THE HISTORY OF BAGEL MAKING: FROM TRADITION TO TODAY’S TRENDS
From coursehorse.com
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