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Bagels- Recipe.

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Bagels- Recipe.

Features:
    Cuisine:

      Very delicious & can be served with sweet jams or savoury spreads.

      • 40-45 minutes
      • Serves 8
      • Medium

      Ingredients

      Directions

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      A bagel also historically spelt as beigel, is a bread product originating from the Jewish communities of Poland. Traditionally hand-shaped, into the form of a ring. Roughly the size of the hand, that is first boiled for a short time in water and then baked.

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      Steps

      1
      Done

      Combine the flour and yeast. Add the water, salt, and diastatic malt syrup to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 5 minutes. The dough should be made stiff, dry, and elastic and have strong gluten development.

      2
      Done

      Divide the dough into 5-oz/140-g pieces. Preshape each piece of dough into a small 5-in/13cm oblong (for preshaping instructions, see page 120). Let the dough rest, covered, for 10 minutes.

      3
      Done

      Start with the first piece of dough that you shaped and work sequentially. Roll each piece of dough under your palms into a cylinder 10 in/25 cm long; begin rolling with your palms near the centre of the dough and use even pressure from the centre to the ends. Taper ends very slightly.

      4
      Done

      Shape each cylinder into a ring, overlapping the ends by 1 in/3 cm; make sure the seams are aligned with the rest of the ring. Place two or three of your fingers in the center of the bagel and roll the overlapped ends gently against the worktable until they are the same diameter as the rest of the bagel. (As you work, it may become necessary to moisten your hands or the table to prevent sticking.) After rolling, the bagels should be 4 in/10 cm wide with a hole 2 in/5 cm in diameter.

      5
      Done

      Place the bagels seam side down on cornmeal-dusted sheet pans. Cover the bagels and proof under refrigeration (retard) for 8 hours or overnight.

      6
      Done

      Let the proofed bagels rest at room temperature, covered, for 15 minutes. Meanwhile, bring 5 gal/19.2 L of water to a boil and add the malt syrup.

      7
      Done

      Add a few bagels at a time to the water, stir once or twice to keep them from sticking together, and simmer until they rise to the top, about 20 seconds. Shock the bagels in ice water for a chewier bagel (see Chef’s Note.) Place the bagels on a screen to drain excess water. Add garnish as desired while still damp. Air-dry slightly.

      8
      Done

      Transfer the bagels to a peel and load them into a 500°F/260°C deck oven. Bake until golden brown but still soft and slightly springy to the touch, 10 to 15 minutes. Cool completely on racks.

      9
      Done

      CHEF'S NOTE:

      Unshocked bagels will continue to grow to yield a lighter, fluffier item that is not a traditional bagel.

      10
      Done

      VARIATION:

      For cinnamon raisin bagels, add 1 lb 10 ½ oz/710 g raisins and ¼ oz/7 g cinnamon at the end of mixing in step 1. Mix on low speed until the ingredients are combined, about 1 minute.

      Tania Munir

      An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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