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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 wooden spoon {or with the flat paddle attachment of the electric mixer at low speed} and beat for about 2 minutes.
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.
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The 24 Best Bagel Sandwich Recipes Eva Kolenko This Sausage Slam breakfast Sandwich recipe is loaded with all the essentials— lots of sausage, eggs and cheese on the bread (or bagel) of your choice.
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.
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.
Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.
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:
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