Boiled Bagels Best Family Recipes

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Boiled Bagels

"Bagels that are boiled before being baked."

Ingredients :

  • four 1/4 cups all-motive flour
  • 2 (.25 ounce) applications active dry yeast
  • 1 half cups warm water (a hundred and ten stages F/forty five ranges C)
  • three 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 collectively, and add to the dry elements. Beat with a mixer for half of a minute at a low velocity, scraping the sides of the bowl clean. Beat at a better velocity for 3 minutes. Then, with the aid of hand, blend in enough flour to make a moderately stiff dough.
  • Turn out onto a gently floured surface and knead until clean and elastic (eight-10 minutes). Cover, let relaxation for 15 mins.
  • Cut into 12 quantities, shape into clean balls. Poke a hollow inside the middle together with your finger, and gently enlarge the hole even as working the bagel into a uniform form. Cover, allow rise 20 mins.
  • Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, blend it round a chunk. Reduce to simmering.
  • When the bagels are equipped, positioned four or five bagels into the water, and cook 7 mins, turning as soon as. Drain them. Place on a greased baking sheet, and bake at 375 tiers F (one hundred ninety levels C) for 30 to 35 mins. Remove from oven, devour warm or bloodless.
  • Broiling option: For a glossier surface, location raised bagels on an ungreased baking sheet previous to boiling them. Broil them 5 inches from warmness for 1 to one-half minutes on every side. Then put them into the recent water to be boiled as above. Note: do no longer bake broiled bagels so long as non-broiled ones, 25 minutes should be lengthy enough.

Notes :

  • Reynolds® parchment may be used for easier cleanup/removal from the pan.

If this Boiled Bagels recipe suits your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!

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