Bagels
Posted: 09 Nov 2019, 16:49
Never had a go at these before so I thought I would try it. A different preparation method to normal bread dough. Slight variations in recipes but the one I used:
300ml warm water
450g Strong bread flour
1 x 7g sachet dried yeast
3 x tblsp sugar
2 x tsp salt
Method:
Put 1 x tblsp sugar and the dried yeast in a bowl, add 100ml warm water and cover for 10 minutes until the mixture starts bubbling.
Put the salt and 2/3rds of the flour into a bowl, make a well and add the yeast mix and 2/3rds of the remaining 200ml of water. Mix adding the remaining water and flour until you have a stiff (not sticky) dough.
Turn out onto a floured surface and knead for about 10 minutes. Place back in the bowl, cover and leave in a warm room to double in size (about 1 hour)
Knock back and divide into 8 or 10 equal parts, roll each into a round ball, slightly flatten then create a hole in the middle with your finger or a wooden spoon handle, enlarge the hole to be about 1" across. Place the formed doughs onto a tray with baking parchment.
Here is where the process varies somewhat from a normal bread.
Boil a large pan of water add the other 2 x tblsp sugar to the water.
Lower the formed doughs into the water using a slotted spoon (2 - 4 at a time) and boil for around 1 to 2 minutes turning over half way through the process. The length of boil determines how chewy the end result will be, (1 min soft, 2 min chewier).
The bagels will form a firm outer, lift them out with a slotted spoon to drain the water and set them back on the tray.
At this point you can add any toppings you require you can also add an egg glaze if you wish.
Bake in the centre of the oven at Gas mark 7 for about 20 - 25 minutes.
They should sound hollow when tapped on the bottom.
I didn't use any glaze or toppings on this first batch and they came out OK.
Each Bagel will be around 220Kcal
300ml warm water
450g Strong bread flour
1 x 7g sachet dried yeast
3 x tblsp sugar
2 x tsp salt
Method:
Put 1 x tblsp sugar and the dried yeast in a bowl, add 100ml warm water and cover for 10 minutes until the mixture starts bubbling.
Put the salt and 2/3rds of the flour into a bowl, make a well and add the yeast mix and 2/3rds of the remaining 200ml of water. Mix adding the remaining water and flour until you have a stiff (not sticky) dough.
Turn out onto a floured surface and knead for about 10 minutes. Place back in the bowl, cover and leave in a warm room to double in size (about 1 hour)
Knock back and divide into 8 or 10 equal parts, roll each into a round ball, slightly flatten then create a hole in the middle with your finger or a wooden spoon handle, enlarge the hole to be about 1" across. Place the formed doughs onto a tray with baking parchment.
Here is where the process varies somewhat from a normal bread.
Boil a large pan of water add the other 2 x tblsp sugar to the water.
Lower the formed doughs into the water using a slotted spoon (2 - 4 at a time) and boil for around 1 to 2 minutes turning over half way through the process. The length of boil determines how chewy the end result will be, (1 min soft, 2 min chewier).
The bagels will form a firm outer, lift them out with a slotted spoon to drain the water and set them back on the tray.
At this point you can add any toppings you require you can also add an egg glaze if you wish.
Bake in the centre of the oven at Gas mark 7 for about 20 - 25 minutes.
They should sound hollow when tapped on the bottom.
I didn't use any glaze or toppings on this first batch and they came out OK.
Each Bagel will be around 220Kcal