![]() Let sit until the mixture foams, about 5 minutes.Ģ. Whisk in 2 tablespoons barley malt syrup and the packet of yeast until both dissolve. Pour ½ cup/120 milliliters lukewarm water into a small bowl. Scale (optional but recommended), a small bowl, a large mixing bowl, flexible spatula or wooden spoon, bench scraper, two large rimmed baking sheets, parchment paper, plastic wrap, a spider or slotted spoon, tea towel, a large Dutch oven, several separate large plates (if topping bagels), wire rack and a serrated knife.ĭavid Malosh for The New York Times. 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional).¼ cup/60 milliliters barley malt syrup, plus more as needed.Neutral oil, for greasing the baking sheets.For consistent measurements across brands, either weigh it with a scale, or use half the volume of Morton. Tip: When measured by volume, Morton salt packs more densely than Diamond, making it about twice as salty. 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher salt.Swapping in ½ cup of whole-wheat flour for ½ cup of the bread flour will make the bagels slightly less chewy but will also give them a boost of flavor. Just try to use a brand with a relatively high protein content. However, you can still achieve good results with all-purpose flour. Tip: For the crustiest, chewiest bagels, use bread flour. 6½ cups/885 grams bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour), plus more for kneading. ![]() 1 (¼-ounce) packet active dry yeast (about 2¼ teaspoons).2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor).2¼ cups/530 milliliters lukewarm water (105 to 110 degrees).
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