Boiled Bagels Tasty Recipes

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Tuesday, September 18, 2018

Boiled Bagels

"Bagels which can be boiled earlier than being baked."

Ingredients :

four 1/4 cups all-cause flour
2 (.25 ounce) programs energetic dry yeast
1 half of cups heat water (one hundred ten degrees F/forty five stages C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H40M

In large bowl, combine 1-half cups flour and yeast. Mix water, three tablespoons sugar and salt together, and add to the dry elements. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in sufficient flour to make a reasonably stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic (eight-10 mins). Cover, allow relaxation for 15 mins.
Cut into 12 portions, form into clean balls. Poke a hollow in the center along with your finger, and gently increase the hollow at the same time as running the bagel right into a uniform form. Cover, let upward push 20 mins.
Meanwhile, begin a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it round a piece. Reduce to simmering.
When the bagels are ready, positioned four or five bagels into the water, and cook 7 mins, turning once. Drain them. Place on a greased baking sheet, and bake at 375 tiers F (190 tiers C) for 30 to 35 mins. Remove from oven, devour hot or cold.
Broiling choice: For a glossier surface, place raised bagels on an ungreased baking sheet previous to boiling them. Broil them 5 inches from warmness for 1 to one-half mins on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels so long as non-broiled ones, 25 mins have to be long sufficient.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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