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@hxtakp: Fun couple mukbang & food challenges,good vibes only#couple #mukbang#foodchallenge #eatingvlog #funnycouple

hxtakp
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Thursday 05 November 2026 08:25:35 GMT
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🥃🍞 BOURBON PECAN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 115g chopped pecans • 2 tbsp bourbon • 1 tbsp brown sugar METHOD (PINPOINT VERSION): 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Slowly mix in your bourbon-roasted pecans. 3️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 4️⃣ Knead again, shape, return to bowl seam-side down, and bulk ferment until doubled. 5️⃣ Let dough release naturally, divide into 12 pieces (~180g), and shape into balls. 6️⃣ Rest 20 minutes, then poke and stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Boil 30 sec per side in water with honey. 9️⃣ Bake at 425°F for 15–18 min until golden and glossy. 🔟 Cool at least 1 hour before slicing. PECANS: Soak 115g pecans with bourbon + brown sugar 15 min, then toast at 300°F for 12–15 min until dry.
🥃🍞 BOURBON PECAN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 115g chopped pecans • 2 tbsp bourbon • 1 tbsp brown sugar METHOD (PINPOINT VERSION): 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Slowly mix in your bourbon-roasted pecans. 3️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 4️⃣ Knead again, shape, return to bowl seam-side down, and bulk ferment until doubled. 5️⃣ Let dough release naturally, divide into 12 pieces (~180g), and shape into balls. 6️⃣ Rest 20 minutes, then poke and stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Boil 30 sec per side in water with honey. 9️⃣ Bake at 425°F for 15–18 min until golden and glossy. 🔟 Cool at least 1 hour before slicing. PECANS: Soak 115g pecans with bourbon + brown sugar 15 min, then toast at 300°F for 12–15 min until dry.

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