There isn’t much i can say about this recipe other than i really fancied a bagel :p (only took a couple of hours ). You can decorate or flavour the bagels however you want but this recipe just shows you how to make the simple bagel. If you prefer the chewier bagels then leave them in the water for another couple of minutes. These were gorgeous though, i didn’t expect them actually turn out nice but hey.
Here’s what you need for the bagels:
- 400ml Warm Water (May need more water to get the right consistency of the dough but it depends on your flour)
- 450g Bread Flour
- 100g Plain Flour
- 1 1/2 Tsp Dry active yeast
- 1 1/2 Tsp Sugar
- 1 1/2 Tsp Salt
1.Pour half of the warm water into a small bowl and add the yeast and sugar, do not mix and leave to stand in a warm dry place (not in the sun) for 5-10 minutes until it looks fairly dissolved.
2.Add both types of flour and the salt to a big mixing bowl and stirand make a well in the centre of this mix.
3.Mix the yeast mixture and pour it into the well in the flour. Begin to stir in the yeast mixture slowly adding the rest of the water as you do so until you have created a moist but firm dough (You may need more water depending on where you live, i think it might be to do with the hardness of the water? Maybe :p). *I also read that if you believe the water you are using is a little harder then you could add a little bit more yeast but i havn’t tested it.
4. Now you should turn the dough onto a floured surface, I usually do this with plain flour instead of bread flour, and knead it for about 10 minutes until you can feel it bouncing back well when pressed, you will need to keep adding flour at this stage because the dough should become firm here. (to knead just stretch and fold the mixture over and over).
5. Now place the dough into a lightly oiled bowl and cover the bowl with a very slightly damp towel or cloth and place in somewhere warm and dry for about an hour until has just under doubled in size.
6. Knead for another minute and then return to the bowl to rise for another 15 minutes.
7. Divide the mixture into 8-10 dough balls and slowly work/roll each ball between your hands until perfectly smooth, squash slightly and used i floured finger to make a hole in the center of the flattened dough ball and stretch to just over the same width as the ring itself. Place it onto a floured tray and repeat for each dough ball. Cover and leave to rest for another 10 minutes in a warm dry place. Meanwhile preheat the oven to 220ºC/Gas mark 7.
8.bring a large saucepan full of water to a boil and if you have it add a little syrup to the water. Once the water is at full boil slowly lower each bagel into the water (2 – 3 at a time if you can fit them in the pan) and boil for 2-3 minutes on each side of the bagel, the longer it is in the water the chewier the bagel will be.
10. Place the trays in the oven for 18-24 minutes until golden brown, then remove and cool on a wire rack.