Easy Bagels Recipe

中文食譜按這裏

Serves : 4 bagels

Preparation Time : 25 minutes

Proofing Time:1.5 hours + 15 minutes

Cooking Time : 18 minutes

Ingredients

  • 250g strong white bread flour
  • 1tsp rock salt
  • 140ml + 20ml room temperature water
  • 1tbsp of golden caster sugar
  • 3g active dry yeast
  • 1tsp of extra virgin olive oil for brushing the bowl
  • 1egg (egg wash)
  • mixed seeds

Instructions

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Mix the caster sugar with 140ml water and add the active dry yeast. Mix the yeast with the sugar water and let it rest for 10 minutes.

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Mix 250g of strong white bread flour with 1 tea spoon of rock salt together in a big bowl and then make a well in the middle of the flour.

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Pour the yeast mixture in the well.



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Mix the yeast mixture and flour together with a fork to form a dough.

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You may add 10ml to 20ml more water in if it is too dry.

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Knead the dough with your hand for 5 to 10 minutes.

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Scrape all the four off the bowl.

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Use the back of your palm to press and push the dough. If you have never knead a dough before, check out the Youtube video at the bottom of this recipe.

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After 10 minutes, the dough would become like this and there is no more flour left in the bowl.

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Brush a little bit oil inside the bowl to prevent the dough from sticking on it.



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Put the dough in the bowl and cover it with cling film or wet cloth. Let the dough to prove for 1.5 hours or double its size.

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Remove the dough from the bowl after proofing and try to keep the shape. Then divide the dough into 4 equal portions.

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Tuck the edges of the dough to the centre and press to seal.

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Flip the round dough to have the smooth side up.

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Then use your hand to roll the dough against the working surface with a little bit pressure. It takes about a minute to make the dough a round ball because the dough is firm. Release the pressure slowly towards the end.

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There should be a little ditch under the round ball.

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Dip your finger in some flour then poke the ditch to form a hole.

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Use two fingers to turn and stretch the hole.

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Then shape the bagel with two hands to make the hole about the size of a five-dollar coin (about 3cm diameter).

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Cover the bagels and prove for another 15 minutes.

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Boil some water, about 4 to 5 inches deep. Shape the bagel again and slowly put it in the boiling water.

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My pot can fit in two bagels every time. Cook the bagels for 1 minute on each side with medium high heat. Don’t cook for too long or the bagels would be too chewy.

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Get the boiled bagels out of the water.

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Line and grease a baking tray. Transfer the bagels on the tray and brush some egg wash on the bagels.

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Then sprinkle some mixed seeds on the bagels. For plain bagels, you only need to brush the egg wash.

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Put the bagels into the pre-heated oven, 215°C bake for 18 minutes.

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Let the bagels rest for 10 minutes before eating. You may eat it with butter and jam, cream cheese or make a sandwich. I sometimes just eat it plain. 😛

Cooking Tips

  • Bagel dough is quite firm, so watch out how much water you add. I use 140ml to activate the yeast first. Then add 10 to 20ml later. Normally 150ml should be enough.
  • When you roll the dough into a ball, you have to give some pressure because the dough is firm.
  • Brush a little bit of oil in the bowl would help to keep the shape of the dough, but don’t use too much.
  • I use white sesame, black sesame and sunflower seeds, you could use seeds of your choice. You could add garlic and onion flakes too.
  • I didn’t add anything in the water to boil the bagels, because I don’t think there is any significant differences.



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