Everything Bagels

I have been baking my own sourdough bread for over 2 months now, I am waiting for my 3rd monthiversary to tell you all about it, but today, I will share with you what I made just yesterday. My partner got me a KitchenAid last week and I've been busy in the kitchen making cakes, macaroons and eclairs since then. Yesterday, I wanted to finally use the dough attachment, it was between pizza and bagels, and I chose the latter. 

I have made bagels in the past, but with my weak arms, kneading by hand would always stop me from making more and a year would have to pass, before I would try making them again.  This time it was a blast! In less than 2 hours, with no pains and aches, I had eight hot and beautiful bagels freshly out of the oven. Now half of them are gone, and the other half is in my freezer for next week's lunches. If you have some time to spare, you should try making these cause they're fun and tasty!

Ingredients (8 bagels):
  • 2 1/2 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 1 1/2 cups warm water
  • 3 1/2 cups (500g) bread flour
  • 2 tsp salt
  • 1/4 cup honey or malt syrup 
  • 1 egg
  • Mixed seeds: 
    • 2 tbsp poppy
    • 1 tbsp sesame
    • 1/2 tbsp coarse salt
    • 1 tbsp garlic flakes

Put a 1/2 cup of warm water into a bowl. Whisk in the yeast and sugar until completely dissolved. Allow to sit for 5 minutes until the mixture foams up.

In the bowl of a stand mixer, beat the flour and salt for a few seconds on a low speed. Stop the mixer, make a well in the flour and add the yeast mixture and the remaining water.  Put mixer on low speed and mix until the flour and yeast are just incorporated. Increase the speed to medium and beat for 8 to 10 minutes straight. The dough might look dry at the beginning. Don't add more water, keep kneading it as this will change the consistency. You want a moist and firm dough at the end of the process.

Take the dough out of the mixer bowl, shape into a ball and place into a greased bowl, covering with plastic wrap or kitchen towel. Let it rest for 1 1/2 hours.

In the meantime prepare two large baking trays lined with parchment and one with a wire rack over it.

When the dough has risen about 70%, gently punch it down and turn out onto a clean worktop. Divide into 8 equal pieces and shape each into balls. Working with one ball at a time, press your index finger through the center of the ball to make a hole. Then poke two fingers through the hole and start widening it by rotating your fingers in a circular motion. Place the bagel on a baking tray and cover with kitchen towel. Continue with the rest of the balls.

Preheat oven to 220C / 425F.

Mix the seeds in a bowl.

Fill a large and wide pan with 2 litres (2 quarts) of water and whisk in the honey or malt syrup. Bring it to a boil. Reduce the heat to medium and drop couple of bagels in; do not overcrowd the pan, make sure they can float around. Cook for 1 minute on each side. Transfer to the wire rack. 

Brush each bagel with an egg wash and sprinkle with the seeds. 

Place 4 of the bagels back onto each of the lined baking sheets. Bake for 20-25 minutes, rotating the pan halfway through, until golden brown. Cool before eating.



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