@gu.qd: لكن تعبت/: …. . . . . . . . . …. …..… …. #حربي m #7#حربي #R#7rbifm #Rس#عراقيا#مسرعض#عباراتب#ضيم##اكسبلورy#fypf#foryouم#fypシا#T#معقول_انساكs#foryoupagev#sos #iloveyou##fys#fyp##imssyou #exploreory#fypf#foryouق#fypシس#معقول_انساكs#foryoupagev#sos #iloveyouل#S ##اكسبلورز#مردها_بتزين##fys#fyp##imssyouب#لايك#e#عبارات##exploreس#معقول_انساكs#foryoupagev#sos #iloveyouل#S ##اكسبلورز#مردها_بتزين##fys#fyp##imssyouب#لايك#explore #عبارات

حربي / 7𝘳𝘣𝘪

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هداج 35 _F :

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2025-07-13 03:28:49

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2025-07-11 03:56:20

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mama hud hit the griddy!!

mama hud hit the griddy!!

Same Day Sourdough Bagel Recipe for Beginners 📌 INGREDIENTS: 125g Active Sourdough Starter (½ cup) 270g Water (1⅛ cups) 18g Honey or Sugar (1 tablespoon) 500g Bread Flour (4 cups) 10g Salt (1¾ teaspoons) 📌 STARTER PREP: I feed my starter the night before using a 1:5:5 feeding ratio 14g starter (1 tablespoon) 70g flour (½ cup) 70g water (¼ cup + 2 teaspoons) 📌 INSTRUCTIONS 1. MIX THE DOUGH In a large mixing bowl, add active sourdough starter and water - whisk until foamy and combined. Add honey, bread flour and salt. Mix until dough comes together. 2. KNEAD THE DOUGH Knead the dough for 10 minutes until it becomes smooth and elastic. Place dough back in the bowl and cover with plastic wrap or a damp towel. *Let dough rest for 30 minutes. 3. STRETCH & FOLDS You will do 2 sets of stretch & folds - 30 minutes apart. *Dough will feel dryer and stiffer than traditional sourdough bread dough. 4. BULK FERMENTATION Cover the bowl with a damp towel or plastic wrap. Let the dough bulk ferment at room temperature for 10-12 hours (it should double in size). *Important Note: Bulk fermentation starts the minute you mix your dough. 5. DIVIDE & SHAPE Dump the dough out onto a clean surface. Divide it evenly into 8 pieces (or 6 pieces if you want bigger bagels). Gently shape each piece into a ball. *Cover the dough balls and let them rest for 30 minutes. 6. FINAL SHAPE Create a hole in the middle of each dough ball and stretch to desired size. Place shaped bagels on a parchment-lined baking sheet. 7. BOIL & TOP - Preheat your oven to 425°F - Bring a large pot of water to a gentle boil and add 1 tablespoon of baking soda - Gently drop bagels into the water and boil for 45 seconds on each side - Place boiled bagels on your parchment-lined baking sheet *Optional: Brush each bagel with an egg wash (1 egg white & 1 tablespoon of water) - Add toppings to your bagels 7. BAKE & COOL Bake at 425°F for 20–25 minutes, until golden brown Immediately move to a cooling rack ✨ TIPS - You can mix your dough before you go to bed and let the dough bulk ferment on your counter overnight. - Great toppings to try: sesame seeds, poppy seeds, everything but the bagel mix, chocolate chips, cheese - the options are endless! If you have any questions, please let me know - I’m always more than happy to help and I hope you love this recipe as much as I do! #sourdough #sourdoughstarter #sourdoughtok #sourdoughbagels #sourdoughbaking

Same Day Sourdough Bagel Recipe for Beginners 📌 INGREDIENTS: 125g Active Sourdough Starter (½ cup) 270g Water (1⅛ cups) 18g Honey or Sugar (1 tablespoon) 500g Bread Flour (4 cups) 10g Salt (1¾ teaspoons) 📌 STARTER PREP: I feed my starter the night before using a 1:5:5 feeding ratio 14g starter (1 tablespoon) 70g flour (½ cup) 70g water (¼ cup + 2 teaspoons) 📌 INSTRUCTIONS 1. MIX THE DOUGH In a large mixing bowl, add active sourdough starter and water - whisk until foamy and combined. Add honey, bread flour and salt. Mix until dough comes together. 2. KNEAD THE DOUGH Knead the dough for 10 minutes until it becomes smooth and elastic. Place dough back in the bowl and cover with plastic wrap or a damp towel. *Let dough rest for 30 minutes. 3. STRETCH & FOLDS You will do 2 sets of stretch & folds - 30 minutes apart. *Dough will feel dryer and stiffer than traditional sourdough bread dough. 4. BULK FERMENTATION Cover the bowl with a damp towel or plastic wrap. Let the dough bulk ferment at room temperature for 10-12 hours (it should double in size). *Important Note: Bulk fermentation starts the minute you mix your dough. 5. DIVIDE & SHAPE Dump the dough out onto a clean surface. Divide it evenly into 8 pieces (or 6 pieces if you want bigger bagels). Gently shape each piece into a ball. *Cover the dough balls and let them rest for 30 minutes. 6. FINAL SHAPE Create a hole in the middle of each dough ball and stretch to desired size. Place shaped bagels on a parchment-lined baking sheet. 7. BOIL & TOP - Preheat your oven to 425°F - Bring a large pot of water to a gentle boil and add 1 tablespoon of baking soda - Gently drop bagels into the water and boil for 45 seconds on each side - Place boiled bagels on your parchment-lined baking sheet *Optional: Brush each bagel with an egg wash (1 egg white & 1 tablespoon of water) - Add toppings to your bagels 7. BAKE & COOL Bake at 425°F for 20–25 minutes, until golden brown Immediately move to a cooling rack ✨ TIPS - You can mix your dough before you go to bed and let the dough bulk ferment on your counter overnight. - Great toppings to try: sesame seeds, poppy seeds, everything but the bagel mix, chocolate chips, cheese - the options are endless! If you have any questions, please let me know - I’m always more than happy to help and I hope you love this recipe as much as I do! #sourdough #sourdoughstarter #sourdoughtok #sourdoughbagels #sourdoughbaking

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