I think the fact that bagels are boiled is funnier than broiled. Cover again with the damp towel and let the dough rest for 10 — 15 minutes. Wow that is a great recipe! This one has promise! Roll each piece of dough into a sausage shape about 6 inches long.
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I use malt syrup as I think it improves the crust a bit. So far, I've stayed with the Very Hot F oven and bake to color, a bit less I found the dough tremendously dry. It taxed the motor on my KitchenAid. To make only 6 bagels would have resulted in rings I followed the recipe, but not the instructions. I let the yeast get frothy and then added in the salt, oil a Ok i am the first to review your recipe!
So good crusty on the outside an chewey in the middle these taste like a true bagel! I did only end up using 4 cups flour this recipe will be Perfect with 4 cups of Canadian flour. Made 6 giant bagels. When boiling, mine floated immediately, so boiled a minute on each side.
Kneeded for about 12 minutes, giving a workout to our I did change the bread to water to ratio to what i know would work from making tons of bread. I also mixed the dough in my brea The flavor of these is really good, but I had to rate it down because if I wasn't a seasoned bread-maker, I wouldn't have known to not follow the flour amounts recommended here. They were my first attempt at bagels so I was happy that they turned out, but they really were huge.
I just made this recipe. I split the dough into thirds, and made three different types of bagels. Added to shopping list. Go to shopping list. You might also like. Real Homemade Bagels Learn how to make bagels right in your own kitchen. Bagels are not hard to make at all! If I can do it, you can do it. Feel free to be creative with this recipe too! Try adding in some grated garlic and onion. Or instead of sprinkling them with sesame seeds, poppy seeds and salt like I did , top them off with a mixture of cinnamon and sugar for a sweet bagel.
Get creative and then tell me how they turn out! Mix on low until most of the loose flour has formed into a dough and it looks somewhat shredded.
Mix on medium for minutes until you get a smooth, stiff, elastic dough. Remove the dough from the mixer, form it into a ball and place it in a bowl coated with oil. Cover it with a damp towel and set it in a warm place to rise for about 20 minutes. Roll the dough into 9-inch logs one piece at a time. Wet the ends, overlap them 1-inch and press together to form a bagel.
Boil the bagels at a time for 30 seconds on each side. Remove them with a fine-mesh strainer and place on a wire rack to let some of the water drip off. While the bagels are still wet from boiling, press your desired topping onto the top of the bagels. Bake the bagels at degrees for 15 minutes.