Bagels 7 Recipe




Recipe Categories:
Bread; Breads


You are viewing:
Bagels 7 Recipe


 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



These bread recipes are part of our collection of over 60,000 recipes.

Looking for more information on Baking Bread, try the sites below:

Bread Tips
Bread Machine Tips
Breadmachine Recipes



 





Bagels 7

 

Ingredients


DOUGH

1 1/2 tsp yeast
2 cup bread flour
1 1/2 tbsp sugar
1 tsp salt
3/4 cup water
1 tbsp barley malt syrup

TOPPINGS

2 tbsp poppy seeds, sesame seeds, kosher s, alt, minced onion



 

Preparation

From "The Best Bread Machine Cookbook Ever", by Madge Rosenberg 1.
Add all ingredients for the dough except the barley malt syrup in the
order suggested by your bread machine manual and process on the dough
cycle according to the manufacturer's directions.

2. at the end of the dough cycle, remove the dough from the machine.
Preheat the oven to 375 degrees. In a large pot bring 2 quarts of
water to a boil.

3. While the water comes to a boil, divide the dough into 8 pieces.
Roll each piece into a roll 12 inches long. Make a circle of each
piece, overlapping the ends by at least an inch and pressing or
rolling the overlap tightly to seal. Let the bagels rise for only
5 minutes.

4. Add the malt syrup to the boiling water. (The syrup gives the
bagels their golden color.) Lower a few bagels at a time into the
boiling water. As soon as the bagels rise to the top, remove with a
skimmer or spatula to a lightly greased baking sheet. Sprinkle about
3/4 tsp. of any of the toppings over each bagel and bake 20 minutes,
or until golden.

From: Dan Ceppa

 

 

Servings: 8