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1. Toast your bagel and spread cream cheese onto both sides, top with a few slices of smoked salmon. 2. Add {as little or as much as you like} sliced red onion, capers and dill.
Roll the dough together to shape a ball and make a hole through the center to form the shape of a bagel. Coat the dough with the egg wash and add your desired toppings (cinnamon sugar, everything ...
Taryn Pire. Yield: 4 mini bagels Prep Time: 10 min Cook Time: 20 min Ingredients. Cooking spray. 1 cup self-rising flour, plus more for kneading. 1 cup plain Greek yogurt (fat-free works, too)
Once you learn how to make homemade bagels, you'll never want anything else for breakfast. The post How to Make Homemade Bagels, Step by Step appeared first on Taste of Home.
At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture. [3] With a dough hydration of around 50–57%, bagel dough is among the stiffest bread doughs. [25]
Montreal-style bagels are, for the most part, manufactured by the same method used to produce a generic bagel. The Montreal-style method of making bagels builds on the basic traditional method in the following ways: The basic bagel dough recipe includes egg and honey. Honey is also added to the water used for poaching the bagels before baking.
Soft water has been claimed to strengthen the gluten in the bagel dough, helping to create the chewy inside and crispy outside characteristic of a New York–style bagel. [ 3 ] Christopher Pugliese, owner of a popular bagel shop in the East Village attributes the New York–style bagel's signature taste to "100% the water".
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