Bagels

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   Bagels




There is something simply satisfying about waking up in the morning to freshly baked bagels.

These bagels are chewy and slightly crunchy crust. The cool slow rise enhances the flavor and texture of the bagels

Usually bagels are poached in  boiling water that has been sweetened with malt syrup. I'm using honey as a substitute. Baking soda is also added, it makes the bagels shinnier after they are baked.

Add any topping you prefer or leave it plain.
There are endless flavor option with one
recipe.

Let's get baking!


For dough

: 1 1/2cup  warm water
: 1 tbsp sugar
: 2 1/4 tsp instant dry yeast
: 4 cups bread flour
: 1 tsp salt

For porching liquid

: 1tsp salt
: 3 tbsp honey
: 1 tsp baking soda


Method

1. Add 1 tsp sugar, and yeast to a warm
    water. Set aside for 5 minutes until 
    frothy.

2. In a mixing bowl add flour, salt and the 
    remaining of the sugar.

3. Add the yeast mixture. Mix until the 
    ingredients form into a stiff coarse ball
    of dough.

4. Transfer the dough to a work counter
    and kneed for at least 20 min. A stand hhmixer can also be used. The dough should       be firm but still pliable and smooth. (If the
    dough seems dry add a few drops of
    water and continue kneeding). If the 
    dough seems sticky , add more flour to
    achieve the stiffness required)

5. Form the dough into a big ball. Cover with
    cling wrap and leave to rest in a lightly 
    grease bowl for 6O minutes or until
    double the size.

6. Punch down the dough ( this helps to
    release air bubbles)

7. Cut the dough into 6 pieces ( it can be
    divided into more pieces to make smaller
    sized bagels)

8. Form a ball and poke your finger
    through the center and twirl around to 
    widen the hole.

9. Once the bagels are shaped place them in
    baking tray with a percement paper and        cling wrap 
    Give them a quick 15 minutes to rise at 
    room temperature then refrigerate
    overnight.

10. The next day. Pre heat oven at 200c

11. Take the bagels out from the refrigerator
  



12. To make poaching liquid, fill a pot of                water and bring to a boil. When it comes        to a boil. Stir in salt, baking soda and
      honey. Reduce the heat and maintain to
      simmer. 







13. Gently place the risen bagel one at a time
      and porched for 1 minute, flipping over
      at 30 second.
      * You can go a little bit longer on the
         porch. This will give them a stronger
         crust  and chewier texture.



14. Remove from the boiling water using
      a spider or slotted spoon to a rack
      to drain.

15. Generally sprinkle each bagels with
       topping or leave it plain.

16. Bake bagel on a percement paper for 25
      minutes or until golden brown.

Enjoy!





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