Bagels

Bagels

 

A bagel, the roll with a hole. I ate my first bagel in the United States during my first tour in this wonderful country in 2010. From the first moment I ate them I found them soooo delicious, extremely delicious you could say. For breakfast, toasted with some cream cheese and jam on it, that’s all I needed really.

 

Bagel

I have already described the origin of this delightful roll in my earlier post of Cinnamon Raison Bagels, but since I have prepared bagels for breakfast, it thought it would be a good idea to put the recipe for the traditional bagel on my website too (for those who never prepared bagels).

In my honest opinion, a fresh bagel is always a great start of the day, as for lunch, it’s too hard to resist. You can fill a bagel in many ways. To start with: with butter and everyday toppings like cheese, chocolate butter, peanut butter or jam. Or you go for the more luxurious version like a bagel with cream cheese for example, in all kinds of flavors, crispy topped with red onion, sour, bean sprouts, alfalfa or delicious spreads like pesto, hummus or a dip of beans. In addition, you then can put salmon, cheese or scrambled eggs on top of it. In short, there’s a lot of things to go with it.

Personally I find bagels on their best when they’re topped. Think of, pumpkin seeds, sesame or poppy seeds, nuts or oatmeal. In this case you should put the garnish on them after you’ve cooked the bagels but before you bake them. You can also mix through fruit, garlic, onion and herbs of all kinds. You do this by simply adding the additional ingredients just before the bagels should rise. When they’re a few days old and perhaps become a bit tough, you can roast them and after that they’re as good as fresh again, but of course you can also put them in the freezer, by this they can be kept for weeks. Just warm them in the oven or roast them and eat your heart out!

Preparing bagels yourself may seem somewhat complicated but once you have figured out how it works it’ll become an easy thing to do and after that, I am almost certain that the next batch will not fail to arrive soon.

 

Bagel

 

Recipe Bagels

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 10 Bagels

Recipe Bagels

Ingredients:

    Dough
  • 750 gr flour
  • 7 gr instant yeast
  • 4 tsp salt
  • 380 ml ​​lukewarm water
  • 2½ tbsp honey
  • 30 ml olive oil
  • Cooking water
  • 3 liters of water
  • 1 tbsp cornstarch
  • 1 tbsp honey
  • 2 tbsp salt
  • Other
  • 1 tbsp corn flour for dusting the baking sheet
  • Topping (optional)
  • 3 tbsp pumpkin seeds (or to choice)
  • 1½ tbsp poppy seeds (or to choice)

Directions:

    Dough
  1. Mix the dry and liquid ingredients in a bowl until well combined.
  2. Knead the dough for 10 minutes and make 10 beautifully rounded, smooth spheres of it.
  3. Press the dough spheres flat with a flat hand.
  4. Roll the spheres into the shape of a sausage (25 cm or 10 inch long).
  5. Then twist them around your flat hand and make bagels of them.
  6. Let rise for at least 1½ hours at room temperature.
  7. Finish
  8. Preheat oven to 215°C or 420°F.
  9. Line a baking sheet with parchment paper and sprinkle with corn flour.
  10. Bring the cooking water together with the additions to a boil and poach the bagels (maximum 3 at a time).
  11. Turn them after 1 minute and and let them poach in the water for another 30 seconds.
  12. Place them on the baking sheet (if you give them a topping, then now is the time to put it on).
  13. Bake for 20 to 25 minutes in the oven until golden brown.

Notes

NOTE!! The preparation time is without 1½ hours rising time.

TIP!! Prepare the dough the evening before you serve them, make bagels and let rise overnight in the fridge covered with a damp tea towel. This way you can poach them immediately the next morning and then bake and have super fresh ones.

http://murielsbakingpassion.com/bagels/

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