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Make the Dough: In a mixing bowl {or the bowl of an electric mixer} measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a ...
Top each of the marinara bagels with 2 tablespoons mozzarella and 6 slices pepperoni. Drizzle each of the 2 remaining bagel halves with 1 tablespoon olive oil and sprinkle with 1 tablespoons parmesan.
Once the dough is formed, separate it into four pieces to make your bagels. Roll each piece of dough into a 10-inch rope and shape it into a ring. Congrats, you created a bagel!
When your dough looks and feels like play dough, you are ready to go. Grease a mixing bowl, place the dough inside and cover. Allow it to rise for at least an hour, and then punch it down and allow to rest for another 10-15 minutes. After that, divide the dough into 8 equal balls.
Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk or butter. [3] Leavening can be accomplished using a sourdough technique or a commercially produced yeast. Bagels are traditionally made by:
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.
A fresh New York–style bagel is traditionally never toasted. [9] Some New York City bagel shops, like Murray's in Chelsea and Ess-a-Bagel at 21st and Third Avenue, have had no-toasting policies. [10] [11] Toasting of bagels in New York City is considered a bastardization [10] and sacrilege. [12]
Preheat the oven to 425°. Then, place a large pot on the stove over high heat. Fill with 8 cups of water and bring to a boil. Whisk in 1/4 cup of honey and reduce the heat to medium.