Quick Homemade Bagels - White Blank Space (2024)

FAQs

What is the white stuff you put on a bagel? ›

Bagels with cream cheese are traditionally and most commonly served open-faced, sliced horizontally and spread with cream cheese and other toppings. Bagels with cream cheese are common in American cuisine, especially in the cuisine of New York City and American Jewish cuisine.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

These bagels have been overproofed; as a result, they're flat and are missing their signature hole in the middle. In all honesty, flat bagels are the most common issue you can encounter when making them from scratch. It was certainly the biggest one for me. The good news is that flat bagels are still delicious!

Does the white stuff on bread indicate that it is moldy? The white stuff on bread is not a sign of mold. Mold typically appears as green, black, or blue spots on bread, and it has a distinct musty odor. The white substance is simply a natural occurrence and does not indicate that the bread is moldy.

Cream cheese is probably the number one bagel schmear. It's quick, it's tasty, it's good for you – the perfect topping for the perennial roll with a hole. You can flavor the cream cheese with a variety of things for even more fun.

To make bagels properly you need to give them a bath. Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste.

A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.

Bread flour – The higher protein level in bread flour helps to create that chewy texture that makes bagels so delightful. It's worth the trip to the grocery store to pick some up. You can use all-purpose flour if you absolutely must, but the texture will suffer.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

Why do you put honey in boiling water for bagels? ›

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

What you're trying to do, by boiling or steaming bagels before baking, is to kill the yeast, so the bagels won't rise in the oven and become puffy, rather than staying rather dense and chewy. You're also adding a very thin coating of sugar—malt, in this case—which gives bagels their distinctive shiny crust. Eureka!

If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well. Sometimes when bagels are not cooked all the way, the bottom of the bagels will still be white and soft.

If you plan to enjoy your bagels within a week, a zip-top bag can help maintain freshness. Just be sure that they cool down first, as warm bagels can sweat and lose their crisp exterior in the bag. You'll also want to ensure there's minimal air inside the bag; otherwise, the bagels might turn hard.

Given how difficult it is to mix bagels properly by hand, or even with a stand mixer, overworking the dough is a rare occurrence. But if you're making a half batch or using a particularly high-powered food processor (or if fears of under-mixing have led to an overzealous approach), problems can occasionally crop up.

In modern usage it has extended to anything that can be spread, such as cream cheese spread upon a bagel. In some cases, it refers to "an entire set or group of related things", or the expression "the whole shmear". It can also refer to bribery, as a "little extra" spread on top.

Bagels and lox is one of the best Jewish deli favorites and usually consists of an open-faced or ring-shaped bread piece known as a bagel that is topped with thinly sliced red onions, cream cheese, briny capers, and lox. A lox bagel is typically eaten for breakfast and includes both a bagel and lox.

You could eat a whole moldy bagel where you were sure there was mold and probably not get sick unless you have a mold allergy. A small spot for almost all people would not be a problem and there should not be a concern.

A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish. It's most known as a breakfast item but can be eaten at brunch or lunch time.