Thursday, 3 September 2015

{Recipe} Plain bagels

We don't have a kosher bakery near us (not that I know of anyway) and the bagels we get from Coles are $5.40 for 4, that can get quite steep to have every other morning. 

I've been meaning to try out the bagel recipe in this book, One more slice by Leila Lindholm, for a while now. I've tried out her pizza, brownies and a few other recipes and I liked them. I think I got the book from Book Depository when they had one of their hourly flash sales.

It's a recipe with simple ingredients but from my experience, requires a bit of technical expertise. I followed it pretty much to the T but next time I'll know what to do differently. Have a look at my notes at the bottom. 
These bagels are absolutely delicious toasted. They are best eaten on the day and I recommend slicing and freezing what you have left for later. 

Bagels (makes about 12)

800g bread flour
2 tsp dry instant yeast
1 tbsp salt
2 tbsp honey
500ml lukewarm water
Polenta (optional)
1 egg white
  1. Mix all dry ingredients in a mixing bowl. Mix in honey. Add water little by little until incorporated. 
  2. Using the dough hook on your mixer, knead for 10-15 minutes (see notes). If kneading by hand, I'm guessing you'd have to knead for a long time. 
  3. Cover bowl with a tea towel and leave to rise for about 50 minutes until doubled in size. 
  4. Knead dough by hand for a few minutes and divide them into 12 portions (we had 13 because I gave a piece to Umar; he used cookie cutters, cutlery and whatever else he could use with it). Liberally flour (or use polenta) a baking tray or two.
  5. Shape them into balls and press in the middle with your thumb and stretch out the round shape. Place the circles on the floured trays and cover with a tea towel and let rise again for another 40 minutes. 
  6. Preheat oven to 180°C (170°C fan-forced). Place 2 pizza stones to heat up as well. In the meantime, put a huge pot of water to a roiling boil.
  7. Drop in 2 bagels at a time for about 30 seconds (make sure they're submerged in water the entire time).  
  8. Dry on them on paper towels.
  9. Take out the pizza stones and sprinkle some polenta on them. Arrange bagels on top, brush with beaten egg white and bake for 25-30 minutes until golden or to your liking. If you don't have pizza stones, you can line a baking tray or two with baking paper and arrange the bagels on them. This will probably result in a soggy bottom but they'll still be delicious.
  10. Cool, slice and enjoy with your favourite toppings!
  • It's still cold here so I let my dough rise in the oven at 30°C.
  • Umar's dough, which he kneaded like crazy, turned out the best bagel in the batch. So I will recommend kneading on the longer side. I suppose the more you work the gluten, the chewier (the better) the bagels.
  • Next time, I will try replacing some of the bread flour with gluten flour to make it even stronger.
  • Next time I will make larger holes because they really do puff up after the second rise. The holeless bagels bothered me so much that I used a tiny cookie cutter to make new holes after boiling them haha.
  • I used baking paper for the second rise and the dough stuck to it, making them lose their shape when I peeled them off to boil.
I will update the recipe if I do anything else differently.
Thank you for stopping by!

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