How To make Miniature Bagels
1 package active dry yeast
1/2 cup warm water
4 cups flour -- (divided)
3 tablespoons sugar
1 tablespoon salt
Dried onion flakes 1 cup water
1 egg white
1 tablespoon water
Poppy seeds Sesame seeds
Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin e 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix ture and 1 cup water gradually on low speed. Beat on medium speed 5 minutes. Stir in remaining flour to make soft but workable dough. Turn dough onto a lig htly floured surface; knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl; turn greased side up. Cover and let rise in warm plac e 30 minutes (dough will not have doubled). Punch down dough, turn dough onto lightly floured surface; knead slightly. Divide dough in half. Roll half of t he dough into a 12-inch square. Cut into 24 strips, 6x1 inch. Shape each stri p into a ring, pinching ends together. Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minu tes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling . Reduce heat; simmer dough rings, a few a! ! t a time, uncovered, for 7 minut es, turning once. Remove with slotted spoon; let stand on kitchen towels 5 mi
nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes. Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long er than 2 months.
(68 calories per serving) 1 serving=1 Bread exchange
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Tiny Rainbow Bagel | Tiny Kitchen
When you only want a little taste of the rainbow, this sweet bagel is perfect.
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INGREDIENTS:
½ tsp yeast
¼ tsp honey
1 Tbsp lukewarm water
2 Tbsp flour
Food coloring
Water
¼ tsp baking soda
1 Tbsp cream cheese
½ tsp rainbow sprinkles
STEPS:
1.) Mix yeast, honey and water. Stir in flour and set aside to rise.
2.) Divide dough into 5 pieces. Dye each piece a different color. Roll out each piece of dough and stack on top of each other. Cut one thin piece out of pile of dough and twist into a circle; seal the ends.
3.) Boil water and baking soda. Cook bagel in water for one minute, then bake at 350ºF for 4 minutes.
4.) Mix sprinkles and cream cheese. Serve bagel with cream cheese.
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2 Ingredient Bagels in 30 minutes?
Get out your self-rising flour and yogurt -- we're going to make some bagels! ????
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Chapters:
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00:12 Sponsorship
1:55 Background of the 2-ingredient bagels.
2:26 Ingredient reveal.
3:20 Blossom video skepticism.
3:49 Starting the recipe.
4:13 Explaining differences between a.p.& self-rising flour.
4:39 Adding flour.
5:25 Kneading the dough.
6:03 Piercing & slicing dough.
7:07 Adding egg wash & toppings.
7:48 Baking instructions.
9:58 Tasting.
11:45 Tasting with cream cheese.
12:47 Bye *burp*.
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Professional Baker Teaches You How To Make BAGEL BITES!
Poppy Seed Bagel Bites are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 48 bites
Prep Time: 30 minutes
Resting Time: 75 minutes
Cook Time: 20 minutes
Dough:
1 cup (250 mL) milk
½ cup (115 g) unsalted butter
¼ cup (50 g) granulated sugar (caster sugar)
1 large egg
1 ½ tsp (6 g) instant yeast
3 ½ cups (525 g) all-purpose flour (plain flour)
½ tsp (2 g) salt
Poppyseed Syrup:
2 Tbsp 18 g poppyseeds
½ cup 125 mL milk
¼ cup 50 g granulated sugar (caster sugar)
1 Tbsp 15 g unsalted butter
1. For the dough, heat the milk and butter on low heat until the butter has melted and the milk is at about 110 F (43 C) (no need to precisely measure the temperature – just above body temperature is a good gauge). Place the milk into the bowl of a stand mixer fitted with the dough hook attachment or in a large mixing bowl, if mixing by hand. Add the sugar, egg, yeast, flour and salt, mixing first on low speed until blended and then on one sped higher, kneading until the dough is smooth and elastic. If mixing by hand, stir the dough with a wooden spoon until it is too hard to do so, and then turn the dough out onto a surface and knead by hand until elastic, about 5 minutes. Place the dough in a bowl, cover with plastic wrap and let it rise for an hour, until almost doubled.
2. Preheat the oven to 350 F (180 C) and line 2 baking trays with parchment paper. Turn the dough out onto a surface (try and avoid dusting it with flour) and divide the dough into 4 pieces. Roll out a piece of dough into a rope about 12-inches (30 cm) long and cut it into 12 pieces. Shape each piece into a ball and place these on the baking tray, leaving about 2-inches (5 cm) between them. Cover the trays with tea towels and let the bites rest for 15 minutes.
3. Bake the bagel bites for 16-20 minutes until they brown just a little (they will not brown a lot). While baking, prepare the poppyseed syrup. Bring the poppyseeds and milk up to a full simmer and then whisk in the sugar and butter, simmering for just a few minutes. When the bagel bites come from the oven, immediately place them in a large bowl (you may need to do one tray at a time). Pour the hot syrup over the bagel bites and toss well to coat. Transfer them to a cooling rack to cool and enjoy.
The bagel bites are best enjoyed he day they are made, but will keep up to 2 days stored in an airtight container.
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