Recipe of Perfect Fluffy & Chewy Bagel-style Bread

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fluffy & chewy bagel-style bread. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Fluffy & Chewy Bagel-style Bread is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Fluffy & Chewy Bagel-style Bread is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook fluffy & chewy bagel-style bread using 8 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Fluffy & Chewy Bagel-style Bread:

1. Prepare 200 grams ＊Bread (strong) flour
2. Take 100 grams ＊Lys d'or (French bread flour)
3. Make ready 20 grams ＊Castor sugar
4. Prepare 5 grams ＊Salt
5. Make ready 190 grams ＊Water
6. Take 3 grams Dry yeast
7. Make ready 1000 ml ☆Water
8. Get 2 tbsp ☆Castor sugar

Fluffy has the best fans and we thank you for your loyalty and patience. Fluffy definition: If you describe something such as a towel or a toy animal as fluffy , you mean that it is. Of, relating to, or resembling fluff. b. Fluffy was a gigantic, monstrous male three-headed dog who was once cared for by Rubeus Hagrid.

Instructions to make Fluffy & Chewy Bagel-style Bread:

1. Put the ＊ ingredients in the bread maker case. Put the yeast in the specified compartment and turn on the bread maker until the first rising.
2. Take out the dough and weigh.
3. It's convenient if you have a calculator in your kitchen drawer.
4. Lightly pound out the gas and divide the dough into 6 portions. Gently form into balls. Place on parchment paper with the seam side down. Cover with a tightly wrung out towel and let rest for 15 minutes.
5. Place them with the seam side down and use your hands to push out the gas as you stretch out the dough into circular or oblong shapes. If it's too sticky, dust with some flour.
6. Roll up the dough starting from the side closest you. Close off both ends tightly by pushing with your fingers.
7. Roll them around to blend in the seam. Place with the seam side facing you and use the palm of your hand to push down one side.
8. Gather it up with your four fingers as if wrapping the pushed side, and press together.
9. Cut a sheet of parchment paper into 6 sections and place on a baking tray. Place the dough on the paper.
10. Place the entire tray into a plastic bag and let it rise a second time. Spread out the bag so that the dough won't stick.
11. Boil the ☆ ingredients and then lower the heat to low. Boil each side of the dough for 20 seconds. Use a skimmer or similar and a pair of long chopsticks to flip them over. I boil them with the parchment paper, but you don't have to.
12. Thoroughly drain off the water (this is really important), and place on a baking tray. It's okay if they're slightly wrinkly.
13. Bake for 12-13 minutes at 190°C.
14. Remove the parchment paper as soon as they have finished baking, and place on a cooling rack. Once they have cooled, they're finished.
15. Cut them in half and lightly toast. The crispness makes them even better! First try them with just butter (margarine) to really taste the texture and flavor.

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