Recipe: Appetizing Glossy Chewy Bagels

Glossy Chewy Bagels. Looking for that perfectly chewy bagel that is just like something you'd get from a New York deli? It's easier than you think and tastes even better fresh. To get chewy bagels, you need high-gluten flour.

The raisins give cinnamon raisin bagels their chewy, stringy texture, and the cinnamon provides a subtle kick of spice to counteract the sweetness of the bagel and the raisins. How to Make Homemade Tasty Glossy Chewy Bagels. Recipe of Homemade Perfect Bagels Made With Apple Bread Starter. You can have Glossy Chewy Bagels using 7 ingredients and 15 steps. Here is how you cook it.

Ingredients of Glossy Chewy Bagels

1. Prepare 280 grams of ●Bread (strong) flour.
2. Prepare 10 grams of ●Raw cane sugar.
3. Prepare 4 grams of ●Sea Salt.
4. Prepare 2 grams of ●Dry yeast.
5. You need 144 grams of Water (cold water in the summer).
6. It's 1 3/5 liter of ▲Water for kettle boiling.
7. You need 1 1/2 tbsp of ◎Molasses.

This homemade overnight bagel recipe makes a dozen delicious, chewy bagels. To get that nice browned, glossy top on your bagels, you'll need to have a high oven heat. Magic Bagels: They Stay Fresh for Days. While not a traditional recipe in any sense of the word, these bagels deliver everything they should, from their tender but chewy interiors to their crisp, glossy.

Glossy Chewy Bagels step by step

1. Place the water into the bread machine, followed by the ● ingredients and start the kneading process for 7 minutes. If there is a separate compartment for kneading ingredients into the dough, adjust the water and add it in here..
2. When the dough has finished, remove it and hand knead for about 3 minutes. If adding fillings, put them in now. Measure them, divide them, and form them into ellipses. Let it rest for 10 minutes..
3. Roll the dough into a cylinder and flatten one end. Bring the other end around and tightly bind the edges together..
4. Place the dough on a baking tray lined with parchment paper and dusted with corn meal. Cover with a plastic bag and let rise for 30 minutes..
5. Boil the water for the kettling and dissolve the molasses so that it is ready for the end of the rising. Preheat the oven to 200°C..
6. Don't let the water bubble and boil. Place the dough in the hot water and cook each side for 25 seconds..
7. Place in the preheated oven. [For 8 bagels] Raise the temperature to 220° and bake for 15 minutes. [For 5 bagels] Raise the temperature to 210°C and bake for 14 minutes + 190°C for 4 minutes..
8. I recommend freezing the ones you won't eat within a few days. You can eat them as-is after they thaw out, or you can toast or microwave them. Warm them up for 10 seconds in the microwave at a high temperature and they will be nice and plum..
9. These are plain bagels. Just using bread flour. They're good for bagel sandwiches or with your favorite jam..
10. Here are cinnamon raisin bagels. Add 72g of raisins and some cinnamon. These are excellent with cream cheese!.
11. These ones are cafe mocha bagels. Dissolve 3 Tbsp of instant coffee in water, add 25 g of both chocolate chips and almonds, add add in some cinnamon..
12. These are adzuki bean bagels. Knead 150g of hard adzuki beans into a paste and top with poppy seeds. There's no need for sugar or salt..
13. "My Bagel Sandwich" Delicious..
14. "Rusk Bagels" I might make bagels just for this..
15. I added 35 g of walnuts to the dough..

Chewy bagels seasoned with Everything Bagel Topping. Fresh, warm bagels are an unbeatable breakfast delight! High-gluten flour gives these bagels their classic chew, while Everything Bagel. Hi, I just made bagels for the first time in a while, and the first after experiencing the quintessential New York bagel at Ess-A-Bagel. Placing raw bagels (and soft pretzel dough) into a hot water bath for a quick dip before baking them creates that distinctive crisp, yet chewy, glossy crust.