Who doesn't love a freshly baked bagel?!
Don't be worried about having a perfectly round bagel, as long as they're roundish and have a hole in the middle then it's a bagel (unless it's a doughnut).
- The ingredients are organic where possible. Take this into consideration when adding water. Organic/higher grade flours may require more water than other flours.
- If you're not happy with the strength of your bread flour, use 250g bread flour with 250g of very strong bread flour.
- If can't get hold of light agave syrup use 30g of caster sugar instead.
- Perico d. favorited Bagels 23 Mar 19:10
- Pimke added Bagels to Essen 07 Mar 09:36
- Cheshire x. favorited Bagels 18 Sep 00:42
- mowi m. favorited Bagels 26 Feb 14:28
- Shantelle t. added Bagels to food!! 08 Dec 16:25
- Snarah Panera favorited Bagels 26 Aug 00:02
- Kaiulani W. favorited Bagels 10 Jul 01:30
- bored favorited Bagels 10 Jun 22:33
- Meghann B. favorited Bagels 29 Apr 16:50
- Devious_Insightful_Pixie favorited Bagels 09 Apr 03:02
The dough then requires kneading for about 7-15 min depending on your method. It will be a strong, silky smooth dough when properly kneaded. Ideally knead on a heavy wooden board however if not available knead on a smooth oiled surface. Do not use flour to prevent the dough from sticking – this will increase the consistency of the flour to water ratio, therefore effecting the final texture of the bagel. Once kneaded shape into a tight ball, return to the bowl and cover with clingfilm. Leaving at room temperature – not to warm – until doubled in size, approximately 2- 2 ½ hours.
Once risen gentle fold out the air. Divide the dough equally into 8 portion (this will give a good size bagel). Shape these portions into individual tight buns. With your fingers poke a hole in the middle. Then put your fingers in the hole (no dirty thoughts please) and stretch out the dough to make the classic bagel shape. However you will need to make the holes bigger than normal as when proving the holes will close up slightly. Lean on making then on the fatter side at first as they will hold their shape better when cooking. Place the bagels on a wooden floured board. If you wish (I do) get a flat board and push down on the bagels just to try to get them to have an even surface. Cover with a tea towel and leave for 45 minutes.
Pre-heat the oven to 190. Fill the largest pan you have with water and bring to the boil. While this is heating, beat the egg yolks and milk together for the egg wash. Line two baking trays with baking paper and set aside. Put a tea towel on a wooden board (though a plate will be fine) in preparation to dry off the bagel. Set another board/plate aside for the egg wash and sesame seeds if using.
6. When the water comes to the boil carefully add as many bagels that will fit but without over cramming the pan (my pan fits 3). Boil for 45 seconds then flip over and boil for another 45 seconds. Then with a large slotted spoon, big enough to hold the bagel, remove from the pan and shake of as much water as possible. Then place on the tea towel and give it a quick dab dry to remove any excess moisture. Then transfer it to the second board and give it a health brushing with the egg wash. Then add the sesame seeds if using. Transfer the bagel to the baking tray. If confident you should be able to remove the bagels and dry them quickly. While brushing with them with egg wash you can boil the remaining bagels