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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 ...
This recipe shared on @laus_healthy_life claims to add 10 grams of protein to each homemade bagel. It's also touted as being so easy to make, you may not ever need to buy a store-bought bagel again.
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:
Start by putting the yeast, sugar and 1/2 cup of the warm water in a cup or other small vessel and allow it to sit for five minutes or so, until the yeast begins to bloom and foam.
Sticky buns are a bakery staple, made from yeast dough and baked with sweet, sticky ingredients. Starting with cinnamon rolls, Olson shares her trade secrets on baking the perfect bun. She then advances the lesson with a British-style chelsea loaf, filled with both dried and candied fruit.
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.
The recipe makes 8 very large crisps, but you can easily make a batch of 16 (I prefer them smaller because they're easier to eat.) by spooning the cornflake mixture in smaller portions.
Lángos – Hungarian deep-fried flatbread made of a dough with flour, yeast, salt and water; Mantecadas – Spongy pastry originating in Spain – spongy pastry from Spain similar to a muffin, but flatter; Muffin – A part-raised flatbread or a quickbread
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