BAGEL STORAGE HACK 🥯 How to Keep Bagels Fresh Longer 115
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BAGEL STORAGE HACK 🥯 How to Keep Bagels Fresh Longer 115
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Our Bagel Recipe below 🥯 Like, save & share this post and follow me Payal Thakurani for more food tips & tips. For better bagels, • Keep the dough firm (bagels shouldn’t feel like soft sandwich bread). • If they puff too much in the water, they were likely overproofed. • Longer poach = thicker crust more chew. POOLISH (proof 1 hr 30 min) • T55 flour (all-purpose flour): 135g • Water: 135g • Fresh Yeast: 3g or 1g instant dry or 1.2g active dry yeast • Sugar: 7g Mix until smooth. Leave in a warm
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Our Bagel Recipe below 🥯 Like, save & share this post and follow me Payal Thakurani for more food tips & tips. For better bagels, • Keep the dough firm (bagels shouldn’t feel like soft sandwich bread). • If they puff too much in the water, they were likely overproofed. • Longer poach = thicker crust more chew. POOLISH (proof 1 hr 30 min) • T55 flour (all-purpose flour): 135g • Water: 135g • Fresh Yeast: 3g or 1g instant dry or 1.2g active dry yeast • Sugar: 7g Mix until smooth. Leave in a warm
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Payal Thakurani | Chef | Educator 🇸🇬 on Instagram: "Our Bagel Recipe 🥯Like, save & share this post and remember these quick tips for better bagels: • Keep the dough firm (bagels shouldn’t feel like soft sandwich bread). • If they puff too much in the water, they were likely overproofed. • Longer poach = thicker crust + more chew. Makes 10 Bagels POOLISH (proof 1 hr 30 min) • T55 flour (all-purpose flour): 135g • Water: 135g • Fresh Yeast: 3g (or 1g instant dry or 1.2g active dry yeast) • Suga
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Baking your own bagels means having fresh bagels at home every day 🥯 Recipe for 8 bagels: • 20g of fresh yeast or 7g dry yeast • 320ml water (room temperature) • 1 tbsp of sugar • 500g of wheat flour/bread flour • 2 tsp of salt • 2 tbsp of vegetable oil Toppings: • milk • any seeds you like, I made my own bagel seasoning here 1. Mix yeast, water and sugar until the yeast and sugar dissolves and let sit for about 5 minutes. 2. Add flour, salt, oil and knead for about 10 minutes. 3. Transfer to a
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