The Recipe
peter reinhart’s bagels
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour (see note below)
- 2 1/2 cups water, room temperature
- 1/2 teaspoon instant yeast
- 3 3/4 cups unbleached high-gluten or bread flour
- 2 3/4 teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)
- 1 tablespoon baking soda
- 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, y
- 11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on
- 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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