How To make Bagels 4
1 pk Active dry yeast
1/3 c Warm water
1 t Salt
4 c All-purpose or bread flour
-(I prefer the high gluten) 2 tb Sugar
1 c Milk
1 Egg
-beaten with a little water, - (for glaze) Coarse salt, (optional), Poppy or sesame seeds (opt.)
1. Sprinkle the yeast over the warm water, stir, and
let dissolve. 2. Put the salt, flour, and 4 tsp of the sugar in food processor bowl with dough blade. Pulse several times to mix well and aerate. 3. Combine yeast mixture and milk in a measuring cup. With processor motor running, piur through feed tube. Knead until mixture balls together and is no longer sticky, about 60 seconds. Lightly flour alarge plastic bag, place
the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) 4. Let the dough rest for ten minutes. Pull of pieces
of dough to form 12 two inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With fingers, shape the bagel evenly. Put the bagels on a cookie sheet, cover with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat oven to 400 degrees F. 5. Bring 4 qts. water to boil in a wide pot. Add the
remaining two teaspoons sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for
30 seconds more. Remove with slotted spoon, let drip
briefly on towel and the place 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point sprinkle on any of the optional salt or seeds.) Bake until golden brown, about 15 minutes. Cool on racks.
How To make Bagels 4's Videos
2 Ingredient Bagel Recipe | Easy + Delicious Home Baking
2 Ingredient Bagel Recipe:
Everything Seasoning:
Self Rising Flour Recipe
1 cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
This recipe is a total game changer! These 2-ingredient bagels are soft and delicious and incredibly easy to make! All you need to make these bagels are self-rising flour and plain Greek yogurt! Once you have the base recipe down you can add tons of different flavors! Personally I adore everything bagels so today I used my homemade everything seasoning blend to make these! Enjoy!
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4-INGREDIENT BAGELS! // @kalejunkie #shorts
Makes 4 bagels
1 cup gluten-free flour (or regular all purpose flour)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup plain greek yogurt (dairy-free will work too)
1 egg (optional, this is for the egg wash on top)
2 tb everything but the bagel seasoning
In a bowl add the flour, yogurt, baking powder, salt and yogurt. Mix well and then add the ball to a floured surface until it’s not sticky then cut into 4 pieces. Form bagels and cut out a circle in the middle. Brush with egg wash, sprinkle with EBTB seasoning, then either air fry at 300 for 18-20 minutes or bake at 375 for 25-30 minutes, until golden brown. Let cool, then ENJOY!
44 CALORIE BAGELS WITH ONLY 4 INGREDIENTS- Low calorie bagel recipe
A regular bagel has 250 calories of this size. I created this recipe that has only 44 CALORIES FOR A LARGE BAGEL.
???? Ingredients
Eggs: 2, small
Sifted flour(all purpose or whole wheat): 4 tablespoons
Salt: A pinch
Sweetener: 1 tablespoon (or more if you wish)
Enjoy your low calorie bagels with:
1. Low calorie or sugar free fruit jam
2. Low calorie chocolate sauce
3. Light butter (A teaspoon has only 25 calories)
#lowcaloriebagels
#lowcaloriebagelrecipe
#mylittlecookbook
Low Calorie High Protein Greek Yogurt Bagels Recipe
These low calorie and high in protein bagels are surprisingly delicious. This bagels recipe exceeded my wildest expectations. Only 3 ingredients, including greek yogurt, simple and easy to make. The best thing - they will fit in a low calorie budget swimmingly.
PRINTABLE RECIPE:
Ingredients
- 5 oz/140 grams of All Purpose Flour (about one cup)
- 1 cup of non fat thick greek yogurt like Fage (8 oz/224 grams)
- 1 large egg
- 1 tsp sea salt
- 2 tsp baking powder
- 1 tsp brown sugar
Bake at 350 F for 25 minutes at the very top of your oven
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Nutritional Facts
4 servings per recipe
Calories per Serving: 163
Total fat: 1.7 g
Total Carbohydrates: 24 g
Protein: 10 g
***This is only an approximation***
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Quick and Easy Bagel Recipe :Crispy Crust and Chewy Bagels , Best Recipe for Homemade Bagels
Easy Bagel Recipe will help you make the best homemade bagels with crispy crust and chewy texture in 90 minutes!
Easy bagels recipe :You will get Complete written recipe :
For this quick bagels recipe, you don’t need to proof the dough two times.So you can save a lot of your time.
This quick and easy bagel recipe was one of my experiments with making easy homemade bagels..and the result was so beautiful..I learned a thing that, we can make super delicious bagels at home, without double proofing.
I am so happy to share this quick and easy method of making awesome bagels at home.
What you will love about this easy homemade bagel recipe
Quick and Easy to make: You can make homemade bagels from scratch within 90 minutes!
Simple Ingredients :In this Easy Bagel Recipe, we use only five basic ingredients to make the bagel dough.
For this quick bagels recipe, we don’t need to proof the dough two times.So we can save a lot of our time.
The resulting bagels are super tasty and they have a shiny golden crust which is crispy and has a soft crumb with that characteristic chewy texture.
How to make homemade bagels using this Easy Bagel Recipe
In this easy bagel recipe, we use only five simple ingredients and “one rise” proofing method.
You can make this quick and easy bagels in five simple steps
Prepare the dough
Divide and shape the bagels
Proof the bagels
Boil and sprinkle with toppings
Bake the bagels
Hope you loved this homemade bagels recipe.Hope you make this delicious bagels at home and everybody would enjoy!
Complete written recipe :
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Bagels made with malted barley syrup | NY-style boiled
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My old, simpler bagel recipe that uses honey:
***RECIPE, MAKES 12 BAGELS***
1 3/4 cups (415mL) water
1/4 cup (16mL) warm water
2 tablespoons (40g) malted barley syrup (could use honey instead)
1 packet (~9g) dry yeast
1 tablespoon (15-20g) salt (I use Morton Kosher)
4 cups (500g) bread flour to start with, knead in more
More barley syrup (or honey), toppings and egg wash (egg beaten with a little water)
Everything bagel seasoning:
2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)
In a large mixing bowl, combine the 1 3/4 cups water and as much flour as you can easily mix in — about 4 cups. Mix/knead until all the flour is wet, then cover and let sit (autolyse) at least 20 minutes, but an hour is better.
Form the dough into a nest shape — with a big valley in the center. Add the malt syrup, drizzling most of it outside the hole in the center — only about a teaspoon should be in the hole. Put the 1/4 cup warm water in the hole and stir in the yeast. Let the yeast bloom for about 5 minutes, then put in the salt, another dusting of flour and start kneading. Keep kneading in basically as much flour as the dough can absorb — the drier the dough, the taller the bagels will be. Cover and let the dough rise until doubled, 1-2 hours.
Punch down the dough and divide it into 12 smooth balls. Cover them and let them rest for about a half hour. Meanwhile, lightly grease two sheet pans. Form each of the balls into bagels (watch the video for technique, describing it here would be futile), and place them on the greased sheets. Cover loosely with plastic wrap and let rise at room temperature for about half an hour, or in the refrigerator for a day or two. The long, cold rise tastes better.
Get your widest cooking vessel filled with water (leaving plenty of headroom) and bring it to a boil. Stir in enough malt syrup to make the water the color of caramel. Boil the bagels 1-2 minutes per side. While they're boiling, cover the sheet pans with parchment paper so the bagels won't get greasy when you return them to the pans. If you're topping your bagels, dip them in egg wash and then into the topping mixture.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.