MARKO TRIES ----> BAGELS

Last Saturday, I got up early in the morning and attempted to make bagels! It was a fun experience, even though the dough was quite easy to make. The tricky part was "cooking" the dough. Also, the recipe I used was pretty rough and didn't explain much. I didn't know if I had to be delicate with the dough and keep it airy. About five years ago, when I started baking, I didn't really like making breads and yeasted doughs. They always turned out too soft and had too much liquid. Now, I actually love making breads! I love to put my hands in the dough and knead it, it just feels so satisfying. The best part is, kneading the dough with your hands for ten minutes continuously is a great workout! Back to bagels... My bagels were pretty chewy and hard to bite into, but since we don't really sell bagels in Croatia's bakeries, I don't know how bagels actually feel and taste. I'll copy paste the recipe I used, but you can also find it here.

INGREDIENTS:

  • 7g sachet dried yeast
  •  4 tbsp sugar
  •  2 tsp salt
  •  450g bread flour
  •  poppy, fennel and/or sesame seeds to sprinkle on top (optional)
RECIPE:
  1. Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy.
  2. Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.
  3. Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.
  4. Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.















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