Delicious Discussions About Bagels on Chowhound Food Forum
Hankerin' for some legit bagels? You're not alone, bud! It's easier than you think to make 'em at home, and with a touch of malt syrup, it'll feel like you're hits'n' New York City. Here's the lowdown:
Expect calculated steps, but don't give up. It's gonna be worth it when you sink your chompers into a genuine, handmade bagel. We've got the guts (and the recipe) to help ya out.
What you'll need:
- 1 1/2 cups lukewarm H2O plus 1 tablespoon for egg wash
- Yeast packet (2 1/4 teaspoons) - get it fresh!
- 4 cups bread flour - don't skimp on the German goods
- 2 tablespoons malt syrup - the sweet secret to a real deal bagel
- 2 teaspoons salt - ain't no bagel worth savorin' without some spice
- 4 teaspoons granulated sugar - for a bit of extra sweetness
- 1 large egg white
- Seeds (sesame, poppy, or coarse salt) - make 'em pretty peu!
Bagels for Days:This ain't your average bagel batch - 12 glorious bagels will rise from the ashes of your kitchen. But beware, this isn't your easy-peasy croissants and cookies gig – the recipe's got some brawn and takes around 2 hours 15 minutes to complete.
The Gameplan:The bagels are tastiest when finished within the hour, but don't worry if you can't scoff 'em all down that quick - they'll keep in a cotton bag or paper for a couple more days, and will need a quick reheat or toast to bring 'em back to life. You can even stick 'em in the freezer - just make sure you slice 'em first and stash 'em in a freezer bag for up to a month.
Now, let's get our hands dirty and get cookin'!
- Gather your tools and ingredients, set the scene. Mix yeast with warm H2O and let sit for a while to get the party started.
- Next, mix bread flour, malt syrup, salt, and sugar in your stand mixer. Add yeast mixture, scrape that baby clean, and let the mixing commences!
- Mix on low until you've got most of the loose flour combined. Ain't no such thing as a smooth ride - keep it on medium-low and give it about 8-9 minutes. Mix until you got a stiff, smooth, and elastic dough.
- Shape it into a ball, pop it in a greased bowl, and let 'er rise - it should puff up nicely, but don't double in size.
- It's time to up the heat. Get your oven to 425°F (220°C) and heat up some water in a pot, make sure it's deep enough to accommodate your bagels - dunk 'em in the pot, boil 'em, and dunk 'em again. Brush 'em with your egg wash and sprinkle on your seeds.
- Warm your trusty baking sheet and lay your bagels on it. Stick 'em in the oven for a quick 20 minutes, rotate the pan, and give 'em another 10, so they're nice and golden brown when they're done.
- Let 'em cool for a spell before diving in - at least 30 minutes. You gotta let that inner goodness set before you chow down, or you might regret it. Enjoy the taste of victory, bud!
- With these undissolved bagels in mind, delve into the world of nutrition as we unveil a recipe that offers convenient homemade bagels that are not only authentic but also loaded with taste.
- Despite the undissolved wait, following the instructions carefully will lead you to a chewy, genuine bagel that is worth the effort, ensuring both your taste buds and your nutritional needs are met.
- To keep the undissolved bagels fresh, they can be stored in cotton bags or paper for a couple of days, or even frozen for up to a month, provided they are sliced and stored in a freezer bag.
- While it may be classified as an uncategorized cooking project, this bagel recipe offers a delightful twist to your usual nutrition routine, making it a must-try for those who cherish the convenience of homemade dishes and the delight of well-crafted nutrition.
