Recipe of Ultimate Smooth Bagels Made With Homemade Bread Starter
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Super Quick Homemade Smooth Bagels Made With Homemade Bread Starter. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Smooth Bagels Made With Homemade Bread Starter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smooth Bagels Made With Homemade Bread Starter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Smooth Bagels Made With Homemade Bread Starter is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Smooth Bagels Made With Homemade Bread Starter using 6 ingredients and 11 steps. Here is how you can achieve it.
I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels!
Please adjust the baking time and temperature depending on your oven.
Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro
Ingredients and spices that need to be Make ready to make Smooth Bagels Made With Homemade Bread Starter:
- 200 grams Bread (strong) flour
- 50 grams Cake flour
- 100 grams Homemade bread starter
- 1 tbsp Honey
- 100 ml Water
- 1/2 tsp Salt
Steps to make Smooth Bagels Made With Homemade Bread Starter
- Mix all the ingredients together.
- When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes). Bagel dough is stiff, so keep kneading patiently.
- Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
- When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
- Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included. If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
- Roll each sausage of dough out so that it becomes long and thin. Make one end skinnier and flatten the other end. Put the skinny end on top of the flattened end to form a ring.
- Here's how the ring looks.
- Line up the links on pieces of parchment paper, and leave to rise for 60 minutes. (It's best to put then on individual pieces of paper so that they are easier to boil later.) Start boiling the water and preheat the oven to 250°C 5 minutes before the dough has finished rising! Put honey in the boiling water. If you have a gas oven, preheat to 210°C.
- Start boiling the bagels! Boil them in the order they were formed, paper and all, 30 seconds per side. If the water is boiling so fast that it's bubbling, the dough will get damaged.
- When all the bagels are boiled, put them in the oven as quickly as possible. If you leave them after they have been boiled they will get wrinkled. Bake for 15 to 20 minutes at 200°C. Please adjust the time depending on your oven and the weather.
- Done! Be careful not to let them burn!
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