Easy Bagel Recipe | Skinnytaste - Furilia Entertainment (2024)

FAQs

What is the secret to making bagels? ›

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

For extra protein, serve this with egg salad, chicken salad or turn it into a bacon egg and cheese breakfast bagel!

Boiling. Now unlike most bread, bagels are unique because they are boiled before baked in the oven! Add honey and baking soda to the boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

One of the most important steps in making bagels. is boiling before baking. Baking the dough right away gives a bagel with a matte. finish and an open interior structure. Boiling the bagel pre gelatinizes the crust.

THE explanations of why a bagel is dipped in boiling water and why it has a hole in the middle are interconnected. First, the boiling water has a little sugar added to it, which serves to glaze the dough, and give it a satisfying surface texture when baked.

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking. To correct this, try to find a warm, — not hot — spot to rise your dough.

Peanut butter is a healthy option, especially low sugar, natural varieties. It offers flavor and protein without weighing you down, and it tastes great on bagels. Try it with a sliced banana! If actual cream cheese isn't your favorite, tofu cream cheese is a delicious alternative.

The healthiest bagel is one made with whole grains. For a healthy bagel option, look for whole wheat or rye bagels. Sourdough bagels are also a healthy option, since sourdough bread varieties are more nutritious than white bread options.

What do New Yorkers eat on their bagels? ›

Just about anything. The classic New York style is a “schmear” (that's cream cheese) with some nice lox (cured salmon) as well. You can supersize that into the full “bagel brunch,” which adds capers, red onion, and maybe a tomato.

but we have figured out a really easy way to make a really comparable delicious bagel. From pizza dough. you want to divide this up into balls about two to three ounces each. you want to form these into a rough ball shape and set them on a greased baking sheet.

Tough and Matte

The loss of air and super-long fermentation can also make bagels seem tough rather than chewy, so be careful when pushing the upper limits of the proof time.

Unlike the traditional boiling method, Janelle says Einstein has steam injection ovens that simulate the boiling process. “They're steamed for, I'd say, about 30 seconds,” Janelle said.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel. If you want a chewier bagel, both internally and externally, boil the bagels a little longer (90 seconds each side).