Basic Bagels recipe


5/5 - 0 Total votes

Servings: 1
Prep time: None None
Cooking time: None None

Ingredients

1 : tb Oil

1 : Clove garlic, minced

1 : tb Fresh ginger

3 : tb Honey

3 : tb Lemon juice

1 : tb Tomato paste

1 : Salt to taste

1 : White pepper to taste

6 : Dried red New Mexican

-chiles; : -chiles; stemmed

4 : Dried Tepins; Pequins or

-(?), : -(?), stemmed; crushed

-(remove : -(remove seed; don't like

-too : -too much heat)

4 : oz Canned tomato sauce

1 : tb Pickle relish (optional)

1 : tb Chili powder -or-

2 : ts Paprika -and-

1/2 : ts Cumin -and-

1/2 : ts Garlic powder

1 : lg Onion; minced

2 : Cloves garlic; chopped

2 : tb Bacon fat or vegetable oil

8 : oz Catsup

5 : tb White vinegar

4 : tb Brown sugar

2 : ts Dry mustard

2 : ts Worcestershire

2 : ts Wright's hickory smoke

-seasoning : -seasoning

1 : lg Onion; quartered

3 : Cloves garlic; minced

1 : md Green Pepper; quartered

1 : cn Tomato Sauce (8 Oz.)

1 : c Water

1 : c Apple Cider Vinegar

1/2 : c Catsup

2 : tb Worcestershire sauce

1/2 : Stick Butter Or Margarine

8 : oz Tomato Paste

1 : ts Fresh Ground Black Pepper

1/4 : ts Cayenne Pepper

1 : c Mushrooms; Coarsely Chopped

Butter : Butter For Sauteing

-Mushrooms : -Mushrooms

3 : tb Liquid Smoke Flavoring

1 : /2 tb Caraway Seeds

3/4 : ts Tabasco Sauce

3 : tb Brown Sugar

2 : 1/4 ts Fresh Ground Pepper

1 : ts Salt; More If Needed

1 : qt Yield

1/3 : c Corn syrup

1/3 : c White wine

1/4 : c Corn oil

1/4 : c Dijon mustard

2 : tb Parsley

1 : Clove garlic

1 : ts Salt

1/8 : ts Pepper

1/3 : c Onion or shallots; diced

2/3 : c Corn syrup (dark)

1/4 : c Creamy peanut butter

1/4 : c Soy sauce

1/4 : c Cider vinegar

1/4 : c Sliced green onions

1 : Clove garlic

1 : ts Ginger

1/2 : ts Crushed dried red pepper

1/3 : c Dark Karo syrup

1/3 : c Strong coffee

1/4 : c Ketchup

1/4 : c Cider vinegar

1/4 : c Worchestershire sauce

6 : ts Chili powder

1 : tb Corn oil

2 : ts Dry mustard

1/2 : ts Salt

1/2 : ts Hot pepper sauce

7 : Pods Garlic

1 : lg Onion; Chopped

1/4 : c Worcestershire Sauce

2 : tb Mustard

2 : tb Horseradish

1 : ts Sugar

3 : dr Vinegar

1 : ts Liquid Smoke

1 : ga Ketsup

1 : Bottle Hot Barbeque Sauce

1 : Bottle Water

1/2 : c Ketchup

1/2 : c Corn syrup

1/4 : c Soy sauce

2 : Cloves garlic

1/2 : ts Anise seed

1/2 : ts Cinnamon; ground

1/4 : ts Pepper

1/8 : ts Cloves; ground

1 : lb Italian plum tomatoes --

Cored : Cored

Seeded : Seeded

20 : ml Garlic -- finely chopped

2 : tb Onion -- finely chopped

1 : ts Chili flakes

1/2 : ts Corn oil

2 : tb Water

2 : tb Tomato paste

1 : tb Worcestershire sauce

2 : tb Red wine vinegar

2 : 1/ tb Molasses

1 : ts Mustard powder

1/4 : ts Salt

1/2 : ts Tabasco sauce

1 : c Yellow Onion; finely chopped

1/4 : c Olive Oil

1/4 : c Red Wine Vinegar

2 : ts Salt

2 : tb Louisiana Hot Sauce

1 : Garlic Clove; chopped

3/4 : c Dry Red Wine

1 : c Ketchup

1/4 : ts Celery Seeds

1/2 : c Steak Sauce

3 : ts Lemon Juice

1/4 : c Fresh Parsley

2 : c Onion, chopped

1/2 : c Bell pepper, chopped

1/2 : c Olive oil

2 : tb Garlic, chopped

2 : c Ketchup

2 : tb Parsley, dried

2 : tb Lemon juice

1/2 : c Wine vinegar

4 : ts Salt

1/4 : c Louisiana hot sauce

1 : /2 c Dry red wine

1/2 : ts Celery seed

1 : c Steak sauce

2 : c Butter or margarine

1 : c White vinegar

1/2 : Jar (6-ounce) prepared

-mustard : -mustard

1/4 : c Worcestershire sauce

1/2 : c Peanut oil

1/2 : c Vinegar

1 : tb Sugar

2 : tb Tomato paste

1 : tb Mustard,prepared

3 : ds Hot pepper sauce

1 : ts Garlic salt*

1 : c Tomato sauce

3 : tb Worchestershire sauce

2 : ts Brown sugar

4 : tb Vinegar

1 : ts Liquid smoke

5 : Packets Sweet N Low

1 : Thick lemon slice

1 : Onion; sliced

1/4 : c White vinegar

1 : /2 ts Salt

1 : tb Prepared mustard

1/4 : ts Pepper

2 : tb Sugar

1/4 : ts Cayenne (red) pepper

2 : tb Butter

1/2 : c Catsup

2 : tb Worcestershire sauce

1 : ts Liquid smoke

1 : Jar (7.75-oz) Junior peach

-cobbler : -cobbler

1/3 : c Catsup

1/3 : c Vinegar

1/3 : c Brown sugar; packed

1 : Clove garlic; minced

1 : tb Worcestershire sauce

1/2 : ts Ginger; ground

1/4 : ts Mace; ground

1 : ts Onion salt

1 : Egg [a]

1 : tb Tomato-based barbecue sauce

-[a] : -[a]

4 : ts Water [a]

1 : c Unbleached all purpose flour

Directions

0: Pour the boiling milk into a mixing bowl, stir in the butter and the sugar and leave mixture until lukewarm

1: Sprinkle over the crumbled yeast en let stand for 5 minutes (if using fresh yeast) or 15 minutes (if using dried yeast)

2: Stir in the salt en egg white, then gradually beat in the flour to make a soft dough

3: Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic

4: Retorn the dougn to mixing bowl, cover with cling wrap and leave to rise in a warm place for about 1 hour

5: When doubled in size, knock out the air and divide the dough in 16 even-sized pieces

6: oll each piece into a sausage shape, then form a ring; pinch the join firmly together

7: Place bagels on greased baking sheets, leaving enough space between them to let them rise and swell without touching each other

8: Cover loosely with a towel and leave them to rise for 10-15 minutes

9: Bring water to the boil in a large saucepan, reduce the heat until waters simmers, then gently drop in the bagels - only a few at a time to prevent them from touching and sticking together

10: Simmer each bagel for 10-15 seconds or until puffy and beginning to swell

11: Lift the bagels out of the water with a slooted spoon and return them to the baking sheets

12: Mix the egg yolks with the cold milk and brush the bagels with this mixture

13: Bake bagels for about 20 minutes in preheated (200 Centigrade/400 Fahrenheit) until golden and hollow sounding when tapped

14: Leave them to cool on a wire rack

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