I really love bagels, but the ones that i used to buy from the shops were so rubbery and tough that it really turned me off. I felt like i was biting into a tyre. So i went hunting again for great recipes and found a couple that were really great.
Bagels have a long standing history. They were first seen in Poland in Krakow, in the early part of the 16th Century. It was seen as a competitor to Bublik, which is from Russia and the Ukraine. During this time of the 16th and 17th Centuries, the Bagel, became staple diet of Poland. The bagel came a long way from eastern Europe to dominate mainly in the United states, and most importantly in New York City.
The boiled bread which is then baked gives this dough a chewy dense texture and a shiny coating, is simply divine and much much easier than you might think to make at home.
I always wanted to try this but have never really gotten around to it. So here is the recipe.
840g of bread flour
1 Tablespoon of salt
7g Instant yeast (one packet)
2 Tablespoon of sugar
1 Tablespoon olive oil
540 ml warm water
- Mix the flour, salt, and yeast into a bowl/kitchenaid.
- Add sugar, water and oil together and then mix into the flour mix.
- Knead the dough for about 5-7 minutes.. This will help activate the yeast and work the dough.
- When it is done kneading, let it rise in a bowl that is well oiled and cover with oil all over for about an hour in a warm space.
- Let it double in size.
- When the dough has risen get an apple sized chunk, and shape it in to a ball.
- Press down in the middle to make a hole and press all around to make it even and you will get a nice sized hole to work with. Make sure it is big enough as you are going to let it rise again and don't want the hole to close up.
- Once you have made you bagel shapes, place them on a baking sheet with parchment paper and let rise for another 20 minutes or so till they have doubled in size.
- I made about 14 bagels, but they turned out quite big. I could have made about 20-22 . I should have made them smaller, but i didn't realise they would get so big while boiling.
- While they are rising, get some water in a pan and bring it to the boil, adding 1 Tablespoon
- Get your bagels about 3 at a time, and boil them for 1-2 minutes, on one side only.
- Drain them and place them on a baking sheet.
- When they are all ready, egg wash them and coat them with sesame, poppy seeds, dried onion flakes, cinnamon sugar, or leave them plain. They will taste amazing whatever you choose.
- Then place them in an oven at around 200 degrees for about 15-20 minutes. If you have many shelves, rotate them once in a while.
- Take them out when they have turned an ice golden brown and let them stand for about 20 minutes before serving them.
- They will be soft, moist, dense, chewy, golden and delicious.
Bagels for me, are the best "roll with a hole" and i think they will be for you too.