Homemade Bagels in 2020 Recipes, Bagel recipe, Bagel

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Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through.

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(The bagels are flipped off of the boards onto the oven floor at about the midway point to allow the bottom side to brown.) Other bakers — including home bagel makers — employ perforated pans or a rack-lined sheet pan to achieve a similar effect. Of course, you can't crank your home oven to 600˚F, and that's OK.

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To bake on baking sheets, line two pans with parchment and set aside. To prepare the water bath: Put 4" of water in a shallow (wide) 6-quart pot, then add the barley malt syrup or molasses and the salt. Bring to a medium boil. Carefully place three bagels at a time in the water bath. Boil the bagels for 30 seconds on one side.

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Bagel Pan

Preheat the oven to 450°F. Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats. Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.

Homemade Bagels in 2020 Recipes, Bagel recipe, Bagel

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Easy New YorkStyle Bagel Recipe Gemma’s Bigger Bolder Baking

Shaping and Placing the Bagel Dough: Take care to shape the dough into smooth, round balls. Create a hole in the center using your thumb or a bagel-dough press. Gently stretch and shape the dough into a bagel shape, making sure it fits snugly into the pan's cavities.

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Put bagels on baking pans lined with parchment. Heat oven to 425F with large pan of water on lowest rack. Bake bagels until browned. Start checking at 15 min. Turn bagel over and bake until other side is done. Notes. For the oil, feel free to use canola oil, olive oil, or coconut oil for this recipe.

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A large sheet pan is so handy — it fits all 12 bagels at once. If you don't have a large one, use two standard sheet pans, and bake 6 on each. You'll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan. A food processor or stand mixer will allow you to knead the dough quickly and powerfully.

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Pans Reviews

These cleverly designed molds make every step of baking bagels easier. The conical shape helps shape bagels: just press a ball of dough over the mold, and it will shape your dough into a perfect bagel shape. The long tip makes it easy to pull the molds out of boiling water, or off a baking sheet. Silicone material helps to prevent soggy bottoms.

Plain Bagels

6) For the bagel you want, tweak your boil time. If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a "fluffier" bagel.

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Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C). Step 12 Bake for 8 minutes, then rotate the pan and check the underside of the bagels.

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When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450.