2Pack Nonstick Donut Bagel Baking Pans Homemade Doughnuts Kitchen

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This can burn on the hot metal pan, releasing unsavory odors into your kitchen. Instead, a well-placed pepperoni slice ensures mess-free pizza bagels. All you have to do is place a piece of.

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In a stand mixer combine the warm water, yeast, sugar, salt, and 5¼ cups of bread flour. Add the dough hook attachment and knead for 1-2 minutes until it just comes together. Turn the mixer off and use your index finger to feel the dough. If it feels sticky and not very dense, add the last ¼-½ of flour.

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Preheat the oven to 450°F. Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats. Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.

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A large sheet pan is so handy — it fits all 12 bagels at once. If you don't have a large one, use two standard sheet pans, and bake 6 on each. You'll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan. A food processor or stand mixer will allow you to knead the dough quickly and powerfully.

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When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450.

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Shaping and Placing the Bagel Dough: Take care to shape the dough into smooth, round balls. Create a hole in the center using your thumb or a bagel-dough press. Gently stretch and shape the dough into a bagel shape, making sure it fits snugly into the pan's cavities.

2Pack Nonstick Donut Bagel Baking Pans Homemade Doughnuts Kitchen

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Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C). Step 12 Bake for 8 minutes, then rotate the pan and check the underside of the bagels.

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Put bagels on baking pans lined with parchment. Heat oven to 425F with large pan of water on lowest rack. Bake bagels until browned. Start checking at 15 min. Turn bagel over and bake until other side is done. Notes. For the oil, feel free to use canola oil, olive oil, or coconut oil for this recipe.

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To bake on baking sheets, line two pans with parchment and set aside. To prepare the water bath: Put 4" of water in a shallow (wide) 6-quart pot, then add the barley malt syrup or molasses and the salt. Bring to a medium boil. Carefully place three bagels at a time in the water bath. Boil the bagels for 30 seconds on one side.

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These cleverly designed molds make every step of baking bagels easier. The conical shape helps shape bagels: just press a ball of dough over the mold, and it will shape your dough into a perfect bagel shape. The long tip makes it easy to pull the molds out of boiling water, or off a baking sheet. Silicone material helps to prevent soggy bottoms.

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