I dug up a nice recipe at The Hub that didn't require anything particularly special. Just 6 common ingredients, no milk or eggs or anything fancy. It was interesting cause I'd never made bagels before, and the whole idea of boiling the dough first before baking was weird to say the least.
I didn't measure exactly according to recipe - I added a cup of oat bran since we had some around, and went up to ~ 2 cups of water to compensate. I also added a sprinkling of sesame seeds as well.
Here's the basic recipe:
4 cups flour
1 tbsp sugar
2 tsp salt
1 tbsp oil
2 tsp instant yeast
1.5 cups warm water.
Put all the dry ingredients in a mixing bowl. Poke a dent in the middle and put the oil in there.
Then add the water a bit at a time, making the dough in the middle of your dry ingredients, adding more water to soak up more flour from the sides into your dough. Once most of the flour in in your dough, turn it out onto your clean countertop. Knead till you're happy with it, about ten minutes or so. Let it relax for about 20 minutes after.
Divide the dough into 8 pieces and roll them into cylinders about twice the width of your hand. Loop each piece around and press the ends together in a doughnut shape. Or you can roll it into a long snake and cut off pieces as needed for the bagel loops. Let them rise for a bit, maybe 15 minutes. For me, by the time I had done the last one, the first one was ready to be boiled.
Boil some water in a pot and drop in your bagels, a few at a time, don't crowd them. I did them 3 at once. I left them in the boiling water for about a minute and a half, then flipped them over to boil for the same. I scooped them out and dropped them on an oiled baking sheet to wait for the the next batch to be boiled.
Once all that is done, put them in an oven preheated to 425 Fahrenheit till they're a colour you're happy with. For me it was about 25 minutes uninterrupted baking time.
Anyways, here are the results, they turned out pretty nicely!
I tried several ways - punched down and not punched down, poked-hole (left) and looped snakes (right)
End notes: I like the way the looped-snake style bagels look nicer than the poked-hole ones. (You can see the poked-hole ones in the upper left, and second from the left in the bottom row) They have the same nice and chewy texture when eaten though. The punched down bagels dont have big air bubbles inside.
Allen.
2 comments:
wow, impressive!! how did they taste?
They were really good :D
Going to add a bit more sugar next time, Kathy was complaining that they weren't as sweet tasting as the supermarket stuff. :P
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