Classic bagels
I live in a country where you can't find bagels in grocery stores or bakeries. So obviously, that's why I made them. There is something greatly different between toast and bagel, isn't there?
These days I've been baking bread a lot. I just love the feel of kneading dough now. Before, I had hated it because I didn't know the right way to knead! Anyways, bagels are bread so they might be a little hard...But today I didn't find it difficult at all. I guess I improved a little in baking!
The bagels came out of the oven in the evening today at about 7pm, and I'm saving them for breakfast tomorrow. I'm going to go Meditterranean and prepare cucumbers, tomatoes, olives, and cheese to go along with it. Maybe I'll make some strawberry banana smoothie too, although it doesn't fit the Meditteranean cuisine. Doesn't it all sound delicious? A nice, fresh breakfast is a great way to start the day!
Now let me show you the texture of the bagels. Soft, bread-like, and airy! It all comes from the kneading and rising.
You can make 5-6 bagels out of this recipe.
Now I'll stop showing you photos and get on with the recipe! :D
Classic Bagels
Ingredients
For the bagels
-250g all-purpose flour
-50g whole-wheat flour
-30g sugar
-3 pinches of salt
-1 tsp instant dry yeast
-170ml water
-10g room temp. butter
For the water to dip the bagels in before baking
-2 1/2 cups of water
-40g sugar
Instructions
1. Sift together the all-purpose flour, whole-wheat flour, and salt.
2. Put the 170ml water in a small pot and heat it until luke warm. Add the 30g of sugar and yeast and stir. Proof the yeast.
3. Make a well in the center of the flour mixture and pour the liquid mixture in. Stir with a spatula. When it gets too hard to stir, knead it with your hand until the dough comes together, for 3 minutes.
4. Now knead the dough for 20 minutes like this: Stretch the dough out in front of you and fold it in half to your side. Continue kneading like this, rotating the dough often.
5. Wrap the butter with your dough and knead the same way as step 4 for five more minutes. Test it by stretching a piece of dough. If it's elastic and doesn't tear even if it's stretched out thin, you're done.
6. Make the dough round and place it in a greased bowl. Take a larger bowl, fill it with hot water, and put the bowl with the dough on top. Cover the smaller bowl with plastic wrap. Let the dough rest for 1 hour until doubled in size.
7. After the dough is done resting flour a work surface and dump the dough onto it. Punch it down to release gas.
8. Divide the dough into 5 sections and make each piece round. Cover them with cloth and let them rest in a warm place for 10 minutes.
9. Flatten each ball out (with a rolling pin) in one direction. After flattening, the length of each piece of dough should be about 20cm.
10. Starting from the edge of the long side, roll each piece of dough tightly to form sausages. Join the ends to form a circle. A good trick is to open one end to make an opening and tuck the other end in. Pinch everything well and take your time.
11. Put the bagels on a baking pan lined with parchment paper. Let it rest again, covered, for 20 minutes.
12. Preheat your oven to 200 degrees Celsius at this point.
13. Put the 2 1/2 cups of water and 40g of sugar into a pot and put it on the stove. (For the water to dip the bagels in before baking) Let it boil.
14. Get a bagel, put it in the water for 10 seconds, flip it over, and let it stay for ten seconds. Take it out of the sugar water. Repeat for the other bagels.
15. Put the bagels on your baking pan again and bake in your preheated oven for 12-15 minutes. Enjoy!
Inspired by a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice