Easiest Way to Prepare Yummy Corn Bagels


Corn Bagels. I am going to be doing arts and crafts and present it to you I have a YouTube channel and I will put the. Corned Beef (outstanding extra lean corned beef atop of your choice of a freshly baked bagel Hot extra lean corn beef, melted Swiss cheese, thousand island dressing, sour kraut, served on fresh rye. BKK Bagels are hand rolled, boiled and baked to perfection.

Corn Bagels Bagels are a low-hydration dough, this means that they use a lot less water than a lot of traditional. A bagel is a type of bread roll with a special O-ring shape. It is characterized by a shiny, tough crust and a chewy crumb. You can cook Corn Bagels using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Corn Bagels

  1. Prepare 400 grams of Bread (strong) flour.
  2. You need 120 grams of Corn grits (or corn meal).
  3. You need 5 grams of Instant dry yeast.
  4. You need 20 grams of Raw cane sugar.
  5. You need 8 grams of Salt.
  6. It's 250 of to 320 grams Lukewarm water.
  7. You need 1 of Sugar (for kettle boiling).

These features are the result of the bagel's composition, its long retarding time. The bagel is a dense ring of bread, often rather bland, raised with yeast and containing almost no However, the fresh bagel market is expanding and the bagel bakery is visible in most communities. What Not to Do: Bagel Bummers. Traditionally, malt gives bagels their sweet hint.

Corn Bagels step by step

  1. Combine all the ingredients except for the sugar needed for kettle boiling. Adjust the amount of lukewarm water as needed. It's fine to adjust the amount to what you think is best..
  2. It's kind of firm, so knead with force. Don't knead too much. It's okay if the surface of the dough feels coarse since there are corn grits inside..
  3. Immediately divide into 7 pieces. Roll them up and place a dampened towel on top to prevent from drying out. Let rest for 10 minutes..
  4. It's shaping time. Place the rolling pin in the middle, and roll it out once each way (top and bottom)..
  5. Place the pin lengthwise in the middle. If you're not used to doing this, just turn the dough sideways and roll it out. If not, roll it out each way (right and left). It should look like a rectangle..
  6. Try not to touch the dough too much, and roll it out in as little time as you can. Start rolling it up tightly from the front, working it away from your body..
  7. Stretch out the rolled up cylinder so it becomes longer..
  8. Push down one end with your thumb to spread..
  9. Bring out the other end and seal together by wrapping it with the end that was flattened out..
  10. The shaping is done. Let rest for 20 to 30 minutes at 35℃. Be careful not to let the dough dry out. It's done once they double in size..
  11. Add sugar in a large pot and bring it to a boil. Cook each side for 30 seconds, a total of 1 minute per bagel. Once they're done, coat with more corn grits if you'd like..
  12. Bake for 18 minutes at 190℃. Adjust to your oven..
  13. .

But these days, most recipes bolster malt's subtle flavor or replace the ingredient altogether with sugar or high-fructose. The Best Lunch Bagels Recipes on Yummly Hannah's Bagels With Veggie Cream Cheese, Pizza Bagels, Breakfast Bagel. Hearty dark rye bagels can be made at home. A wide variety of bagels and co options are available to you, such as material.


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