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Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour. Divide dough into twelve pieces (125g each). Shape each piece as shown in video.Place onto oiled sheet tray. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor).
While bagels are still wet and warm, coat one side of each bagel with everything bagel seasoning and place seed side down onto the burlap of a **“bagel board” that has been soaked in water. If you’d like to see how to make your own cedar bagel boards, see how I do that
In a small bowl, bloom yeast by whisking together warm water, sugar, and yeast
Combine bread flour, salt, and yeast in a large bowl and stir well
Add yeast to flour and salt mixture
Proof the Dough
Forming the Bagels
Use your thumb and pointer finger to push a hole through the center of the bagel
Stretching out the dough
Prepare egg wash by whisking together egg, milk, and vanilla extract
Bake at 425 degrees for 20 minutes