The poke method is pretty dang simple. Poke a hole in the center of each rounded ball, then gently stretch the dough into a ring. Not only is this less taxing on the dough's underlying gluten structure, it makes it super easy for beginners to achieve a uniform thickness for bagels that bake at an even rate.
Transfer the bagels to a baking sheet lined with a greased sheet of parchment, then cover and let them rise for 24 to 36 hours. The exact length of time depends on your schedule, but do stay within that range; under-proofed bagels will be too dense, while over-proofed bagels won't rise as they're baked. But within that 24- to 36-hour window, the bagels will rise and entrap enough air to create that beautifully blistery skin.
As they bake, the bagels will swell and plump until their skins are shiny and tight, then they'll slowly start to blister and brown. If you plan to enjoy your bagels as a sandwich, bake them just 18 minutes at 425°F to keep them on the pale and tender side, but for crispier bottoms let them go just a few minutes longer.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.