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All you need to make these warm, delicious bagels is self-rising flour and low-fat plain Greek yogurt. For four bagels, use 1¼ cups of flour and 1 cup of Greek yogurt.
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.
Use your fingers to make a well in the middle (like if you were making pasta) and pour the yeast mixture into that well. Add half of the remaining warm water as well, and use your fingers to gently mix in the flour a little at a time, until you have a moist, firm dough. You may need to add a bit more water if you live in a dry place.
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.
A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ⓘ; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy ...
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 ...
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.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
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