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These homemade bagels are incredibly soft on the inside with the perfect amount of chewiness and a deliciously crisp exterior. Using a few simple pantry staples, you can achieve professional bakery results right in your own kitchen.
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Prepare yeast mixture and mix with bread flour and salt to form dough. → Knead dough until elastic and let rise for 1 hour until doubled. → Shape dough into rings and let rest for 20 minutes. → Boil bagels in water with baking soda and sugar for 1 minute per side. → Apply toppings and bake at 425°F until golden brown.
Prepare yeast mixture and mix with bread flour and salt to form dough. → Knead dough until elastic and let rise for 1 hour until doubled. → Shape dough into rings and let rest for 20 minutes. → Boil bagels in water with baking soda and sugar for 1 minute per side. → Apply toppings and bake at 425°F until golden brown.
These homemade bagels are incredibly soft on the inside with the perfect amount of chewiness and a deliciously crisp exterior. Using a few simple pantry staples, you can achieve professional bakery results right in your own kitchen.
In a bowl, combine warm water, yeast, and 1 tablespoon of sugar. Stir and let sit for about 10 minutes until a foamy head forms.
Add the bread flour to the yeast mixture. Mix by hand or with a stand mixer until a shaggy dough forms.
Add 2 teaspoons of salt and knead the dough for 10-15 minutes (on low speed if using a mixer) until it is smooth, silky, and passes the windowpane test.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
Punch down the risen dough and divide it into 8 equal pieces (for large bagels) or 12 pieces (for smaller ones).
Bread flour is essential for the characteristic chewy texture of a bagel; all-purpose flour will result in a softer, more bread-like texture.
Always check that your yeast is active (foamy) before proceeding, otherwise the bagels will not rise.
Adding baking soda to the boiling water creates an alkaline environment that aids in browning and adds to the chewy crust.
The 2-inch hole seems large but will shrink significantly during boiling and baking.
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