How to Make Bagels: A User's Manual at Epicurious. While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think.
But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Plus, even though bread flour contains slightly less protein—12.5 percent compared with 14 percent for high-gluten flour—it actually tastes better. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. How to Make Bagels: A User's Manual at Epicurious.com. Making bagels at home isn't difficult or labor-intensive, but the process does take two days.
Here's an overview of the basics, plus a recipe with more specific instructions. Weighing/Measuring the Ingredients Professional bakers prefer the accuracy of weighing ingredients, but if you don't have a kitchen scale, stick to volume measurements. For flour, use the scoop-and-swipe method: Fill the measuring cup above the desired amount and swipe off the excess with a flat tool, such as a pastry blade or an icing spatula. As with all bread recipes, you may need to slightly adjust the flour or water during the mixing and kneading process. For ingredients used in small amounts, such as yeast and salt, measure with teaspoons and tablespoons instead of a scale—unless you're making an extra-large batch. Mixing & Kneading This part of bagel making involves turning a relatively low-yeast, low-hydration recipe into a stiff dough that can stand up to the rigors of boiling later. Shaping Fermentation Boiling.
New york bagels. 8 ounces (250 grams) water 0.5 oz (15 grams) fresh cake yeast (0.2 ounces instant or bread machine yeast–6 grams) 1 pound high-gluten flour (500 grams) (I can also vouch for King Arthur all-purpose flour) 1 ounce (30 grams) malt syrup 0.25 ounces salt (8 grams) 0.13 ounces (4 grams) oil malt syrup for boiling toppings 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons cinnamon melted butter 1 part kosher salt 2 parts each: sesame, poppy, dry minced onion, dry minced garlic Mix all ingredients in a mixer fitted with dough hook for 8 minutes on low speed.
Cinnamon Crunch Bagels. Guys.
Cinnamon Crunch Bagels! Yeah, I know. They’re not the prettiest bagels you have ever laid eyes on, but they are the best you have ever tasted. I mean, cinnamon crunch! They are just, well, the best. This is the kind of bagel that stops people dead in their tracks. Today it is Cinnamon Crunch Bagel time! Not pancakes, not toast, not waffles. Yes, all those things are delicious. When we used to live in Cleveland my mom would sometimes buy the cinnamon crunch bagels from Panera. We would toast them and then load them up with butter. I have not been to Panera in years, but that doesn’t mean I forgot about these bagels. Really these bagels could not be better. It’s Sunday so hopefully you have absolutely nothing to do and since these bagels are calling your name you should probably stop listening (reading) to me babble and just go make them.
Ingredients Bagels 2 cups warm water 2 packets active dry yeast (4 1/2 teaspoons) 2 tablespoons honey 1 teaspoon salt 1 tablespoon cinnamon 3 cups bread flour. Homemade Asiago Cheese Bagel Recipe. In this episode of “Weird Qualities That Jessica Possesses” we learn that she doesn’t really like bread.
And we learn that possesses has a heck of a lot of s’s. It’s not that I don’t LIKE it. I do. It’s just not the first thing I think of when I’m all OMGIneedfoodnow. I’m simply not a bread person and can easily pass up the dinner basket unless I’m starvvvving. But still, I prefer to think of bread as a vehicle for something much more delicious. That’s what I think of bready stuff. Now the kicker: things like buttermilk biscuits, cornbread and banana bread don’t really fall under those specifications because, well… they are buttermilk biscuits, cornbread and banana bread.