Bagel
Bagel is one of the simplest bread to make, requiring only flour, water, yeast, salt, and sugar or honey. The water percentage in bagel is much lower to that in other bread like bagguette, which results in a stiff dough that can be dunked in boiling water before going into the oven. The boiling step is what gives bagel the unique chewy texture.
Carefully placing them on the tray.
My husband loves them.
- 6 bagels
- 90 minutes
- 15 minutes
Ingredients
Bagel
- 240g bread flour
- 20g sugar or 1 tablespoon honey
- 4g salt
- 2g instant yeast
- 140g lukewarm water
Poaching liquid
- 2 litres water
- 1.5 tablespoon honey
- 1 tablespoon baking soda
Directions
- Place flour into a mixing bowl. Add in yeast, sugar, salt and water.
- Use the dough hook and mix on the lowest speed for 3 minutes. Increase to medium speed and mix the dough for another 12 minutes.
- Place the dough in a clean, lightly oiled bowl, cover the bowl. with a damp cloth, and let the dough rise at room temperature for 30 minutes.
- Divide the dough into 6 equal pieces. Form each piece into a loose ball. Cover and let the dough rest for 10 minutes.
- Prepare 6 squared pieces of parchment paper, then lightly spraying them with oil.
- Roll the ball into a rope about 8 inches long .
- Flatten on end of the rope & taper the other end. Place the tapered end onto the flatten end to combine them together, creating a hole about 2 inches in diameter.
- Place each shaped bagel on the prepared parchment paper. Cover and let the bagels proof for 30 minutes.
- Preheat the oven to 220°C.
- To make the poaching liquid, fill a pot with 2 litres of water. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the honey and baking soda.
- Gently lower each bagel into the simmering poaching liquid. Poach each side for 10 seconds. Use a slotted spoon to transfer it back to the pan, seam side down.
- Sprinkle on a generous amount of sesame seeds as soon as the bagels come out of water
- Bake in pre-heated oven at 220°C for 15 minutes
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