Bagels
|
amount |
preparation |
Dough |
| Egg |
1 |
whole, beaten |
| Flour/Bread |
520g |
|
| Oil/Canola |
|
To coat bowl |
| Salt/Kosher |
2 teaspoons |
|
| Sugar/Brown |
1 tablespoon |
|
| Water |
360ml |
Warm ~ 38-43 °C |
| Yeast/Dry Active |
2 & 3/4 teaspoons |
|
Water Bath |
| Sugar/Brown |
85g |
|
| Water |
|
|
Everything Seasoning |
| Garlic/Dried/Flakes |
1 tablespoon |
|
| Onion/Dried/Minced |
1 tablespoon |
|
| Poppy/Seed |
2 tablespoons |
|
| Salt/Sea |
1 tablespoon |
|
| Sesame/Seed |
2 tablespoons |
|
Directions
Dough
- Whisk warm water and yeast together
- Add Flour/Bread, Sugar/Brown & Salt/Kosher to stand mixer with dough hook
- Beat on low speed for 2 minutes
- Turn dough out onto a lightly floured surface
- Knead dough for ~ 7 minutes, the dough is too heavy for the mixer
- Lightly grease bowl, place dough in bowl make sure all sides are coated in oil
- Cover bowl with muslin cloth/kitchen towel
- Allow dough to rise at room temperature for 60 - 90 minutes or until double in size
Shape
- Punch dough down to remove air bubbles
- Divide to equal balls, should be 8, roughly 120 gms each
- Form into balls, flatten slightly and press index finger through center
- Rest for a few minutes
Water Bath
- Fill water in pot
- Whisk in Sugar/Brown
- Bring water to boil, then reduce heat to medium-high
- Drop bagels in 2 - 4 at a time, make sure they have enough to float
- Cook for 1 minute on each side
- Place bagels on baking paper lined tray
- Brush egg wash on top of bagel
- Sprinkle with Seasoning *
Bake
- Preheat oven to 220°C
- Bake for 20 - 25 minutes, rotate pan halfway through
- Rest bagels for at least 20 minutes
References