Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, soft bagels. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Soft Bagels is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Soft Bagels is something which I’ve loved my entire life. They’re fine and they look fantastic.
The perfect bagel is a mix of soft and chewy. Fortunately, there are several tricks that you can employ to soften a hard bagel. This easy homemade bagel recipe is made with five ingredients - flour, yogurt, egg, baking powder This bagel recipe is so easy to whip up for breakfast in the oven or air fryer, which are all the rave in. hot bagels "soft".
To begin with this recipe, we have to prepare a few ingredients. You can cook soft bagels using 7 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Soft Bagels:
- Get 200 grams Bread (strong) flour
- Prepare 1 tbsp Sugar
- Get 2 tsp Olive oil (or vegetable oil)
- Take 1 tsp Dry yeast
- Prepare 1/2 tsp Salt
- Make ready 120 ml Lukewarm water
- Make ready 1 tbsp Honey or sugar (for kettling)
Bagels are thought to have originated in Poland, where Polish bakers, in an effort to honor their victorious horse-riding king, made a stirrup-shaped roll and boiled it before baking. They have a crusty outside, a soft and fluffy inside, as all bagels should. Check out the step by step here! A simple recipe for homemade bagels, made with flour, yeast, water, sugar, and salt.
Steps to make Soft Bagels:
- In a bowl, add bread flour and pile up the sugar and dry yeast on it. Pour lukewarm water (30℃) aiming at the dry yeast and mix the ingredients evenly with a spatula or by hand.
- Kneading When the dough comes together, add salt and olive oil and start kneading. Once the olive oil is mixed into the dough, move it to a work surface.
- Knead the dough by pushing it out then folding it in, using your body weight. When the room is humid and the dough is too sticky, dust the work surface with flour.
- Kneading is done when the dough is smooth and you can see your fingers through it when stretched out, and the dough does not break when you pinch up the edges.
- In order to proof the dough fully, make sure the surface is very smooth. Place the dough, with its seams down, into a bowl greased with olive oil.
- First Rising: Cover the bowl with a damp cloth and plastic wrap for 30 minutes at 30℃.
- Resting time: Remove trapped air out of the dough. Divide dough into quarters and shape into balls. Cover them with a damp cloth with their seams on the bottom, then let them sit for 5 minutes.
- Forming: Roll out the dough into rectangle.
- Roll up the rectangle, then roll out the resulting cylinder until it is about 20 cm in length.
- Push down on one end with fingers to make it wider and taper the other end. Wrap the narrower end with the wider end to make a ring. Tightly seal the seams!
- Second Rising: Place each dough onto a bagel-sized piece of parchment paper. Let them rest for 3 minutes in 30℃. While proofing the dough, preheat the oven to 210℃.
- Kettling: In a deep skillet, bring 1 liter of water to a boil, remove from the heat (at around 80-90℃), and dissolve in the honey.
- Gently dip dough into the water one by one and remove the parchment paper. Submerge the bagels for 30 seconds on each side. Scoop the dough out and drain on a dry cloth.
- Baking: Place the dough onto the parchment paper that was removed before kettling, place the dough into the oven, reduce temperature to 200℃ and bake them for 12-15 minutes.
- The freshly baked bagels have a crispy and crunchy surface and are soft and chewy inside.
- The flavor of a crunchy freshly baked bagel comes back when you toast it.
Making your own bagels takes some time, but it's quite easy once you get over any lingering fears. Thankfully, Kenzi is here to hold our hand throughout the whole process, with a recipe and. A bagel (Yiddish: בײגל beygl; Polish: bajgiel), also historically spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized. Fresh bagels only remain tender for a day or two after you bring them home before they begin to The moisture and brief baking freshens the bagels and makes the outside crisp and the inside soft again.
So that is going to wrap it up with this special food soft bagels recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
