I love bagels! I think they are an amazing invention, the chewy middle and crisp outside, yummy. We enjoy them for breakfast and for lunch. They are great sweet or savoury, are low in fat and taste fantastic.

This is my first time making them and it will probably take me a few time to  prefect so keep tuned for bagel updates.

For four bagels you will need,

x 250 g strong bread flour
x 1 teaspoon salt
x 4 g fast yeast/ 5 g fresh
x 125 ml water
2 teaspoon honey

Place flour and salt into a basin and make a well
In a receptacle measure out the water and add the honey and yeast until it froths.
Add the water mix to the flour mix, mix until it forms a ball, then knead well for 10-15 minutes by hand or 5-10 minutes in a mixer.
I just find kneading by hand hard work, its great if you have the time, but with Dolly (my mixer) it makes the job so much easier and quicker.
Knead till you have a nice dense  elastic dough, you can do this trick where you put the dough so it makes a thin layer, if you can see through it like a window pain without it tearing it is done, if it tears, knead for another few minutes.

 

 

 

 

 

Once kneaded it needs proofing, this is where the ball of dough should double on size.

Place in a large bowl and cover with a damp cloth or greased cling film. Put in a warm place and leave to double in size, this should take approximately an hour.

Once doubled, knock back the dough, this is simply hitting the dough to release the gases that have built up. remove from bowl, put the tucked edges underneath and turn over for a smooth ball, now we’re ready for shaping.

 

 

 

 

 

This batch makes 4 bagels, and just because I like them all the same size I weighed the ball and divided by 4 which equalled 95 grams per bagel, so i cut the ball into 4 each weighed about 95 g’s.

To shape flatten balls with a palm, then with a thumb or wooden spoon, make the hole in the middle widen the hole until it is around 3 ms wide, keeping the nice round shape at the same time. Dust with flour to stop them bouncing back.

Cover again with cling film on a baling tray and proof again for half and hour.

They should be a nice size, and should have puffed up again a little.

 

 

 

 

 

To poach and cook you  need a wide saucepan of water on the heat until boiling, then reduce to a simmer. add each bagel I did them one at a time. poach for 2 minutes on each side then place on a baking tray with greased paper and add your toppings while the bagels outside is sticky.

Once they are all dressed bake in a hot, pre heated, 200 degree oven for 12-15 minutes until golden brown, cool then eat!!!!! amazing!!!!

 

 

 

 

 

I dressed mine with poppy seeds, chilli and turmeric, mixed herbs and simply sea salt an pepper.
But you could use a multitude of other flavours  such as onion seeds, fennel seeds, cumin, coriander, sesame seeds, cinnamon, pumpkin seeds or sunflower seeds.

Have a go at bagels this weekend for a scrummy breakfast, lazy brunch or tasty lunch.

Bake Love this weekend

Love Janine xxx