Then, add the water to a large microwave-safe mixing cup or bowl. In a large mixing bowl, whisk together the flour and yeast. The full recipe and ingredient measurements are at the bottom of this page in the recipe card. Here are step-by-step directions with pictures for visual reference. Third, we’ll shape the dough and boil the bagels. Homemade asiago bagels come together in a few steps. Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/2 cup.Here is a list of kitchen utensils you will need so you are prepared: I recommend a stand mixer with a dough hook for the best results. These homemade bagels are straightforward to make. It adds the best flavor and cheesy texture. You will add some to the dough and most of it on top of the bagels. Asiago Cheese: Use shredded asiago cheese or shred your own with a box grater.Water: The liquid for this homemade bagel dough.Olive Oil: You only need 1 Tablespoon to help the texture.Active yeast needs to be soaked for at least 10 minutes in warm water to rehydrate, while instant yeast can be mixed directly into your dry ingredients. Instant Yeast: Use instant yeast, not active yeast.Don’t skip the sugar! You only need 1 Tablespoon. However, I have tested this recipe with both types of flour, and either works, so you pick! Specifically, bread flour is 12.7% protein, and all-purpose is 11.7%. For the best fluffy and chewy bagel texture, I recommend bread flour which is higher in protein. Flour: For this asiago bagel recipe, you can use either bread flour or all-purpose flour.Here is a list of everything you need so you are prepared, but remember to scroll to the bottom of this page to get the exact measurements: This recipe calls for seven basic baking ingredients: flour, salt, instant yeast, olive oil, and water. Trust me when I say this is the BEST asiago bagel you’ll ever eat. Try these fluffy almond milk biscuits next!.
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