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No Knead Bagels
A simple no‑knead bagel recipe that yields soft, chewy bagels with a golden shiny crust. The dough requires only mixing, a series of stretch‑and‑folds, and short rests, then a quick boil and bake. Makes 12 large bagels perfect for breakfast sandwiches or toasting.
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Cost Breakdown
Critical Success Points
- • First stretch‑and‑fold
- • Second stretch‑and‑fold
- • Third stretch‑and‑fold
- • Fourth stretch‑and‑fold
- • Final bulk rise
- • Punch holes after rest
- • Boiling bagels (prune stage)
- • Baking at high temperature
Safety Warnings
- • Hot water can cause severe burns – use a slotted spoon and wear oven mitts.
- • Bagels bake at 430°F; handle hot pans with care.
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