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2-1/4 cups (530ml) water, between 105-115°F. 3-1/4 teaspoons (10g) instant or active dry yeast. 6 cups (720g) bread flour, plus more for dusting
Make the Dough: In a mixing bowl {or the bowl of an electric mixer} measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a ...
With a dough hydration of around 50–57%, bagel dough is among the stiffest bread doughs. [25] Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk or butter. [3]
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An everything bagel is a type of bagel baked with a mix of toppings. The exact ingredients vary, [2] [3] but recipes often include garlic flakes, onion flakes, poppy seeds, sesame seeds and kosher salt. The bagels are made with regular dough and the name is independent of additional fillings such as cream cheese.
In Asian cultures, cinnamon rolls may be made using a yeast bread technique called tangzhong. The technique is closely associated with Japanese milk bread since it gives it a soft, feathery texture. By heating flour at exactly 65°C or 149°F, the starches within the flour will pre-gelatinize, causing it to thicken more than average.
Put flours and the spices in a large bowl. Grate the butter over the flour. Gently push your fingers into the flour, palms up, beneath the butter and draw the butter into the flour, rubbing softly.
Montreal-style bagels are, for the most part, manufactured by the same method used to produce a generic bagel. The Montreal-style method of making bagels builds on the basic traditional method in the following ways: The basic bagel dough recipe includes egg and honey. Honey is also added to the water used for poaching the bagels before baking.