Tuesday, April 18, 2017

Homemade Bagels and Pretzels

Lions and tigers and Bagels and Pretzels... they are the best when they are homemade.. of course, not the lions and tigers, but just like the home baked Matcha Hokkaido Loaves, you don't have to be concern with this and that unwanted additives.
Simple combinations of ingredients - flour, yeast, water, and your favorite toppings would satisfy your family's cravings for the chewy soft pretzel snacks or breakfast bagels.

Cover and let dough rise double in size. 
Bench Rest 5 min. after portioning.
Form into shape.  Place on top of Silpat.
 Cover with slightly oiled plastic wrap and let rise 1-1/2 time its size.
 Bring a pot of water to boil, then, bring down to simmer.
Carefully pick up a dough off the Silpat with flat strainer ladle and scoop the dough into simmering water.
 Cook 2 min. each side.
Remove to Silpat.  Preheat oven to 450.
When, the dough are bit cool-not steaming, apply egg wash.  In my case, because I forgot to add the chopped Japapeno into dough, I sprinkled them on top of the egg washed bagel dough.
 Ready for baking in hot preheated oven.
 Do the same for Pretzels.
 After applying egg wash, sprinkle poppy seeds and maybe a bit of coarse sea salt, for example.
 The next morning? naaa... let's cut one open ... Wow! nice texture.
 Let's get some homemade Prickly Pear jelly and avocado slices.
 Let's bite into it!
 Pretzel is just as tasty with Deli mustard!
How about a chocolate dipped pretzels, the next time?

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