Homemade bagels are best the day they're baked. These will keep for a few days in a sealed container; they'll just be a little less crisp
HOMEMADE BAGELS
ACTIVE: 1 hr I TOTAL: 3 hr 15 min (plus 4 hr rising) MAKES: 6
1/2 cup plus 2/3 cup warm water (105° to 110º)
1/4 cup barley malt syrup
3/4 teaspoon active dry yeast
3 cups bread flour, plus more if needed
2 teaspoons kosher salt
Cooking spray
Cornmeal, for dusting
1 large egg white, lightly beaten
Sesame seeds, coarse salt, poppy seeds and/or everything seasoning, for topping
1. Make the dough.
Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
2. Knead the dough.
هذه القصة مأخوذة من طبعة March - April 2022 من Food Network Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة March - April 2022 من Food Network Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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