Bagel Dough

Preparation info
    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 250 ml mixture of water and milk (in equal quantities)
  • 15 g fresh yeast, crumbled


Warm 4 tbsp of the milk mixture and use to prepare the yeast. Mix the dry ingredients in a bowl and make a well in the centre. Add the yeast, the remaining liquid and the melted butter. Add the lightly beaten egg white and mix to a soft dough. Knead for 10 min