Recipe of Speedy Glossy Chewy Bagels

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, glossy chewy bagels. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

To get chewy bagels, you need high-gluten flour. When it is mixed with water and kneaded, the protein in the flour forms gluten. This gives bagels strength and chewiness. Chewy steamed and baked sourdough bagels.

Glossy Chewy Bagels is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Glossy Chewy Bagels is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have glossy chewy bagels using 7 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Glossy Chewy Bagels:

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

We got our start with Into The Gloss, the world's best beauty website and our source. You'll feel like you're in a New York deli with these gluten-free bagels. Chewy on the outside and The most important step to give these bagels their chewy and shiny outside is to do a water boil before. Sign up here for updates. on the next Limited Edition Box and more GLOSSY news.

Instructions to make Glossy Chewy Bagels:

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 on the outside and The most important step to give these bagels their chewy and shiny outside is to do a water boil before. Sign up here for updates. on the next Limited Edition Box and more GLOSSY news. Montreal-style bagels are delicious in their own right. Canada's competing bagels are smaller and denser than their New York counterparts. They pack in extra eggs while swapping out salt for honey in.

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