Skip to main content

BAGELS


HOW TO MAKE BAGELS


Dough for How to Make Bagels

Boiling Bagels for How to Make Bagels

Bagels Ready for Oven, How to Make Bagels

How to Make Bagels 1
BAGELS

  • 3½ cups unbleached all purpose flour
  • 3 teaspoons salt, divided
  • ¾ teaspoon instant yeast
  • 1 tablespoon honey
  • 1 cup plus 2 tablespoons water
  • 1 teaspoon baking soda
  • Poppy or sesame seeds or any other seasoning of your choice

METHOD
  1. In a bowl, mix flour,2 tsp salt, yeast, honey and water and mix to form a rough dough. Let it rest for 5 minutes and then knead it for 3-5 minutes until you get a smooth supple looking dough.
  2. Cover it tightly and refrigerate it for atleast an hour to few hours.
  3. Take out the dough and divide it into 6-8 balls. Now roll it gently into round balls. Now poke a hole in the center of each ball and using your fingers to shape it into a round circle with a hole in the center. Make sure the center hole is around an inch wide.
  4. Lay them on a greased baking sheet and repeat with the rest of the balls. Now once all the bagels are shaped, lightly brush them with oil and cover them and keep in refrigerator over night.
  5. Once you are ready to bake them, take them out and let them sit at room temperature for 90 mins.
  6. After about 60 mins, bring a deep large pot with water to boil. Once water is boiling, add 1 tsp salt and baking soda and let it simmer on low heat.
  7. Also pre heat your oven to 400F.
  8. Now drop bagels one by one into simmering pot of water as many as you can fit at a time. Cook them for 1 minute, flip and them cook them for another 30 seconds. Take them out using a strainer and place them on greased baking sheet. Finish all of them and then sprinkle each one of them with your choice of seasoning.
  9. Place them in the oven and lower the temperature to 350F. Bake them for 8 mins and then rotate the tray and bake for another 8-10 minutes. If after first 8 minutes you see the bottom getting too brown, then place another baking sheet underneath.
  10. Cool them on a wire rack and enjoy toasted or just like that with butter or cream cheese.

Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories330.6
  • Total Fat0.9 g
  • Saturated Fat0.1 g
  • Polyunsaturated Fat0.4 g
  • Monounsaturated Fat0.1 g
  • Cholesterol0.0 mg
  • Sodium23,768.5 mg
  • Potassium114.4 mg
  • Total Carbohydrate69.5 g
  • Dietary Fiber2.6 g
  • Sugars0.2 g
  • Protein9.4 g
  • Vitamin A0.0 %
  • Vitamin B-120.0 %
  • Vitamin B-62.0 %
  • Vitamin C0.0 %
  • Vitamin D0.0 %
  • Vitamin E0.3 %
  • Calcium2.8 %
  • Copper7.3 %
  • Folate40.6 %
  • Iron24.0 %
  • Magnesium5.0 %
  • Manganese33.4 %
  • Niacin26.2 %
  • Pantothenic Acid3.9 %
  • Phosphorus9.6 %
  • Riboflavin25.8 %
  • Selenium43.1 %
  • Thiamin46.5 %
  • Zinc4.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie nee

Comments

Popular posts from this blog

beetroot hummus

BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...

SPICY FUSION VEGGIE NOODLES

SPICY FUSION VEGGIE NOODLES INGREDIENTS Hakka Atta(wheat) Plain veg noodles- 250gms Beans, Carrots, Spring onins, Green Peas, -1 cup cut into thin pieces Onions-1 medium size chopped finely Soy sauce-2 tbsp Tomato sauce or puree-2tbsp Green chillies-2 nos cut into half Chillie powder-1tsp Pepper powder-2tbsp or as per your spicy tongue Cumin Seeds-1tsp Coriander Leaves-3tbsp Ginger-1 inch cut finely Garlic-5 cloves cut finely n chop Oil as needed salt as needed METHOD: Boil noodles in water. Add little oil in that. Once boiled remove and strain the water and wash it with cold water to avoid overcooking and to avoid sticky sticky noodles. Heat pan and heat oil and fry Onion. Once the onion is transparent add veggies, ginger, garlic, cumin seeds. Fry till its half cooked and then add little soy sauce, tomato sauce, salt, Chillie and little Coriander leaves, salt and saute. Then add pepper powder and noodles and little soysauce. Saute the noodles in high flame and...

KNOW MORE ABOUT PANEER.....

PANEER I think most of them like the softy yummy paneer. I always like to try something yummy and highly protein n calcium i think of keeping my hand in paneer. So thought of giving you all details regarding paneer and searched and studied in web, lot of blogs, and ofcourse my UG (Nutrition Food Service Management and Dietetics)books too....😃 How paneer is made? A vegetarian delight, paneer also known as cottage cheese is a soft, white, crumbly cheese which is used widely in continental, oriental and Indian cuisines. It's simple, fresh versatile flavour makes it a delicious addition to any recipe. Paneer can be made at home by boiling whole milk. An ingredient with acidic properties is added to coagulate the milk. The whey water formed is either discarded or used in various preparations and the cheese is harvested. This cheese is called chenna. The chenna is then pressed to form a block of cheese. This cheese block is called paneer. Paneer is a fresh cheese and is never a...