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Saturday, 23 February 2013

Bagels

I decided to challenge myself today & attempt to make bagels for the first time. They took a long time but they look delicious. I got this recipe from the River Cottage Handbook on Bread by Daniel Stevens. The recipes originates from an old Jewish cookbook. 

Ingredients
500g strong bread flour
5g yeast
10g salt
250ml warm water
20g caster sugar
50ml vegetable oil
Method
1. Mix together all the ingredients in a large bowl to make a dough. Knead on a clean surface until smooth and elastic. Shape into a ball, coat with a little extra oil and place in a bowl. Leave to rise, covered, until double in size. (Mine took about 2/3 hours.)
2. When the dough is ready, deflate it and divide into pieces. (The recipe can make up to 12, I made 8.) One at a time, roll into a log shape. Press the ends together to make a ring. Leave to prove, covered, for about an hour.
3. When the bagels have doubled in size again, they are ready for poaching. Bring a pan of water to the boil (about 10cm of water.) Turn the pan down to a simmer then slip as many bagels as will fit comfortably in the water. Cook for a minute or so on each side. Remove from the water and leave to drain on a clean tea towel. Don't use kitchen paper as it will stick.
4. Preheat the oven to 180 (fan.) When they are all poached, lay the bagels on a lined baking tray. Brush with beaten egg and sprinkle with whatever seeds you like. Bake for 15 minutes, until the bagels are uniform, glossy golden brown. Cool on a wire rack. 


Ta da!



















They rose a lot in the oven and the holes in the middle have disappeared a bit. When I first make the rings of dough, I made the hole too small, so when they proved again & were poached the holes shrank.
Still, for a first attempt I am pretty pleased. Will definitely be making these again X Bo

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