Bagels
Typically bagels need a long fermentation to achieve the depth of flavor and texture that is expected with a tradition bagel. Here we have given flexible instruction where a shorter or longer rise is appropriate without compromising the final outcome. For a rich flavor, longer is better and you may want to make the dough a day or two before you plan to bake them.
Ingredients
Units:
- Water - 6⅜ oz
- Granulated Sugar - 1/8 oz
- Active Dry Yeast - 1/4 oz
- Shortening - 1⅜ oz
- Water - 12¾ oz
- Bread Flour - 1⅝ lb
- Salt - 5/8 oz
- Granulated Sugar - 3/4 oz
- Egg white - 1 oz
- Water - 1/8 oz
Servings
12 bagelssDirections
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