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Wednesday 28 October 2026 01:48:08 GMT

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#المسجد_النبوي

#المسجد_النبوي

Quần độn hông V3 đỉnh chóp #tuyetbuiuytin #dolot #quandonhong #quandonmong

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i’ve been working on getting my sourdough bagels softer on the inside while still keeping that little bit of bagel chew and i think i finally got them where i want them. 🥯 i let the dough ferment for a couple of hours on the counter and then put the whole bowl in the fridge overnight. this morning i let it come back toward room temperature, shaped them, let them proof again and then boiled and baked them. i made plain, everything, poppyseed and black sesame this time and i honestly don’t know which one i like best. recipe below 12 soft sourdough bagels (about 90g each) 330 g warm water 124 g active sourdough starter 24 g honey 585-600 g bread flour 12 g salt for boiling large pot of water 1 tbsp baking soda 1 tbsp honey toppings everything bagel seasoning poppyseeds regular or black sesame seeds or leave plain method mix the water, starter and honey. add 585 g flour and the salt and mix until a firm but pliable dough forms. only add additional flour if the dough truly needs it. i wouldn’t go over 600 g. knead until smooth. let bulk ferment at room temperature for about 2-4 hours, then cover and refrigerate the whole bowl overnight. the next morning, remove from the refrigerator and let the dough take some of the chill off. divide into 12 pieces, about 90 g each. shape into tight balls, cover and proof for about 1-1½ hours, until slightly puffy. poke a hole through the center of each and gently stretch. bring a large pot of water to a gentle boil and add 1 tbsp baking soda and 1 tbsp honey. boil the bagels about 20-30 seconds per side. Brush with egg/milk wash and add toppings immediately after boiling. bake at 350°F for about 20 minutes, or until golden and baked through. #s#sourdoughbagelsh#homemadebagelss#sourdoughs#sourdoughrecipesourdoughbaking

i’ve been working on getting my sourdough bagels softer on the inside while still keeping that little bit of bagel chew and i think i finally got them where i want them. 🥯 i let the dough ferment for a couple of hours on the counter and then put the whole bowl in the fridge overnight. this morning i let it come back toward room temperature, shaped them, let them proof again and then boiled and baked them. i made plain, everything, poppyseed and black sesame this time and i honestly don’t know which one i like best. recipe below 12 soft sourdough bagels (about 90g each) 330 g warm water 124 g active sourdough starter 24 g honey 585-600 g bread flour 12 g salt for boiling large pot of water 1 tbsp baking soda 1 tbsp honey toppings everything bagel seasoning poppyseeds regular or black sesame seeds or leave plain method mix the water, starter and honey. add 585 g flour and the salt and mix until a firm but pliable dough forms. only add additional flour if the dough truly needs it. i wouldn’t go over 600 g. knead until smooth. let bulk ferment at room temperature for about 2-4 hours, then cover and refrigerate the whole bowl overnight. the next morning, remove from the refrigerator and let the dough take some of the chill off. divide into 12 pieces, about 90 g each. shape into tight balls, cover and proof for about 1-1½ hours, until slightly puffy. poke a hole through the center of each and gently stretch. bring a large pot of water to a gentle boil and add 1 tbsp baking soda and 1 tbsp honey. boil the bagels about 20-30 seconds per side. Brush with egg/milk wash and add toppings immediately after boiling. bake at 350°F for about 20 minutes, or until golden and baked through. #s#sourdoughbagelsh#homemadebagelss#sourdoughs#sourdoughrecipesourdoughbaking

jumma Mubarak 🥰🌷 #quran #pleasetiktokteamdontunderreviewmy

jumma Mubarak 🥰🌷 #quran #pleasetiktokteamdontunderreviewmy

tóc bết dùng tip này nha mấy bồ#nuoctaytrang

tóc bết dùng tip này nha mấy bồ#nuoctaytrang

##ဝါသနာနဲ့အလုပ်ထပ်တူကျကြလား 😂

##ဝါသနာနဲ့အလုပ်ထပ်တူကျကြလား 😂

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