Bagel
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5.0
3 reviews
Excellent
Bagel
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A bagel is a firm doughnut-shaped roll, originally from Poland and popular in the US, that is traditionally made by boiling and then baking.
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Ingredients
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 2 teaspoons salt
- 3 tablespoons barley malt syrup
- Oil for greasing the bowl
For the toppings
- poppy seeds
- sesame seeds
- Dehydrated onion flakes
Instructions
- Combine the flour and yeast in the large bowl of a stand mixer. Add 1-1/2 cup (350ml) warm water and 1 tablespoon of the barley malt syrup. Stir until combined.
- Add the salt. Knead the dough until it feels smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking.
- Grease a large bowl with oil, add the dough, and turn it over to coat it lightly with the oil. Cover the bowl with a cloth, put it in a warm place, and let the dough rise until doubled in size, at least 1 hour.
- Line a baking sheet with parchment paper. Punch down the dough, then divide the dough in 8 equal size pieces (a little less than 4 oz/110g). Shape each piece into a 4-inch (10cm)ring, and put it on the baking sheet. Repeat with the remaining dough. Cover the baking sheet with a clean cloth, put it in a warm place, and let the dough rise for another 30 minutes.
- Preheat the oven to 425F/220C.
- Put about 6 cups (2l) of water in a large pot over high heat. When it boils, add 2 tablespoons of barley malt syrup and lower the heat so it simmers steadily. Add 3 to 4 bagels to the boiling water at a time and cook, turning once, until they are firm and golden, 1 to 2 minutes total. Remove the bagels from the pot with a slotted spoon and return them to the baking sheet. Repeat with the remaining uncooked bagels.
- Sprinkle bagels with your favorite toppings, including sesame seeds, poppy seeds, or dehydrated onion.
- Bake the bagels until they are evenly browned, 25 to 30 minutes. Serve warm or toasted.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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