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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 ...
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Health. Home & Garden
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. In your mixing bowl, stir together the flour and salt, and then form into a small hill.
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.
Bialys (without holes) and bagels (with) A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to 15 centimetres (6 in).Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.
Related: This Grandad Shared His Family's 6-Ingredient Christmas Dessert Recipe, and It's Golden. All you need to make these warm, delicious bagels is self-rising flour and low-fat plain Greek yogurt.