Fresh bagels are one of life’s pleasures. Fresh from the oven and still hot, but most think it is impossible to make in the home. This recipe proves it is not. One of the quick substitutes she uses is molasses over barley malt. You still get a nice sweetness to the dough, but you don’t have to go searching for the ingredient in stores all over town for molasses. Use bread flour since it needs high protein content and get ready to mix, boil and bake to get those perfect chewy bites fresh from the oven.
- The recipe uses molasses instead of barley malt, giving you the ability to use things in your pantry.
- The secret to bagels’ chewy texture is that they are boiled before they are baked
- Add the toppings before placing them in a 450-degree oven for a short time.
“To make this dough, simply mix together warm water, instant yeast, molasses, bread flour, and salt.”
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