Bagels are bread rolls made from flour, yeast, salt, and sweetening. They have a spongy texture and can be lightened with eggs, milk, and butter. Traditional Dough is shaped by hand, boiled, and baked. Modern mass production uses machine-made rings or steaming. Variations include seeds, spices, and whole-grain and rye versions.
Bagels, a versatile pantry staple, are a nutritious option with their protein, fiber, and vitamins. However, it depends on lifestyle, personal health goals, and overall diet of a person if a bagel is healthy for him or not.
The following content will teach you how to make homemade bagels with essential ingredients and kitchen tools, tackling yeast and bread-baking fears with expert guidance.
Lean Dough is best for making bagel
Making the bagel dough is the first thing to do.
Warm water is used as a liquid for dough.
Yeast: Promotes the rising of the dough. An instant or active dry yeast is what I suggest.
Bread Flour: For bagels, you need flour with a lot of protein. Instead of being light and fluffy like cinnamon buns, we want ours to be dense and chewy. There’s only one solution: bread flour!
Brown Sugar: Although it can be a bit difficult to locate, brown sugar works just as well in place of barley malt syrup, which bakeries use to sweeten the bagel dough.
Salt: Flavor.
Prepare bagel dough with a mixer or hand, kneading by hand. Allow to rise, divide into eight sections, and shape into bagels.
Today, I’m teaching you how to make homemade bagels with only a few essential ingredients and kitchen tools. Today, you’re going to tackle any fears of yeast and bread baking– and I’m right here to guide you along!
Lean Dough is Needed for Bagels
Making the bagel dough is the first thing to do. You use the same Dough for all of this.
You Need a Lean Dough for Bagels
Making the bagel dough is the first thing to do. You use the same Dough for all of this.
There are just five components.
Warm Water: The Dough’s Liquid.
Yeast: Facilitates the rising of dough. An instant or active dry yeast is what I suggest.
Bread Flour: For bagels, a high-protein flour is required. Instead of being light and fluffy like cinnamon buns, we want ours to be dense and chewy. There’s only one solution: bread flour!
Brown Sugar: Although it can be a little tricky to locate, brown sugar works just as well in place of barley malt syrup, which bakeries use to sweeten the bagel dough.
See how there isn’t any fat? We refer to this as lean dough. For recipes like focaccia, pizza dough, artisan bread, and no-kneaded bread, thin dough is perfect. Fat adds richness and flavor to breads like handmade breadsticks and dinner rolls, as well as sweet breads like cinnamon buns.
The Dough can be made by hand or in a mixer. Hand kneading the dough is essential. The dense and substantial texture of bagels may cause your mixer to shake excessively. Allow the dough to rise for 55 to 80 minutes after kneading it. After giving it a good punch, separate it into eight equal halves and form them into bagels.
How to Shape Bagels?
It’s easier than it seems to shape bagels. Make a hole in the middle of the dough ball with your finger, and then use two fingers to spread it out to a diameter of about 1.5 to 2 inches. And that’s it! The bagels can be imperfect, and they cannot be fancy all the time!
