Buttered Bagel

Buttered Opening


Buttermilk Bagel

1 cup milk (warm)
1 cup water
Half a cup water oil
2 eggs (to leave one of them)
1.5 tablespoons sugar
1.5 tablespoons salt
half tea spoon mahlep
6 cups of flour
Half pack to live
To drive between: 200 gr.


Mix dough for liquids, salt sugar and yeast.

Cover and leave to ferment.
Cut the pieces from the fried dough into medium tangerine-sized pieces and roll them down a tray. Put butter on top of 2 teaspoons. Or you can drive it on. Let the dough dry up in a cold oven until it swells a bit. Then open each of them with the butter on top and oval as sweet plate.
Or take a piece of softened butter and crawl
Start from one end and roll in.
Hand stretch and stretch a little twist it.
Leaky drop bagels index.

Move on to the oven.
Move to the oven and wait until the oven is re-fermented until it swells.
Adjust the oven to 180 degrees and bake until the oven.
Open the oven with a cotton swab.

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Opening the buttery

Buttery Opening


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