Well, it’s a damp, dark Saturday here. It’s about 10 degrees C , wood fire is burning and it’s been a perfect afternoon for baking bread. We love bagels, although they are really hard to come by in Tassie. We searched and searched for recipes and came up with a combination of a few. Not sure who to credit, as the ingredients are in lots of different bagel recipes.
- 2 teaspoons dry yeast
- 1 ½ tablespoons sugar
- 1 1/2 cups of warm water
- 3 ½ cups bread flour ( extra for kneading)
- 1 ½ teaspoons of salt
Place yeast and sugar in 1/2 cup of warm water. Don’t stir, just let it sit for 10 or so minutes.
Put flour and salt into a bowl, make a well in the centre and add yeast mixture as well as the remaining warm water. If mixture if too dry, add a little more water. If too wet tip onto floured surface and work in more flour by kneading until it is a firm, stiff dough. Knead for about 10 minutes. Oil a bowl and place dough in , cover with damp towel. Put somewhere warm for one hour until doubled in size. Knock it back and allow to rest again for 10 minutes.
Divide mixture into 8 even portions, we weighed ours ( 110 grams) but you don’t need to do this. Form into balls by folding dough underneath itself. Put some flour on your index finger and make a hole in the centre of the bagel. Pull the hole out until it is about 1/2 the diameter of the bagel. Put onto tray and allow to rest for a further 10 minutes. Turn oven onto moderate.
Bring a large saucepan of water to the boil. Put bagels into boiling water, we put 2 at a time in. Once the bagel has risen to the top ( happens very quickly) allow to boil for 1 minute on each side. Turn using a slotted spoon. Once boiled on both sides, remove and place on cooling tray. We put an egg wash on the bagels , and put poppy seeds on two, sesame seeds on two, flaked salt on two and left two plain. Bake for about 20 minutes in moderate oven until golden brown.
We love bagels served with cream cheese! Wish you could scratch the screen and smell them…mmmm