Bagels

Hello readers

Bagels, a perfect Newyork style bagel, with a good crust and chewy texture , smeared with cream cheese topped with everything bagel seasoning can make your morning coffee a little more special.

And trust me it’s not at all that difficult.

Bagels, are generally made with a lean dough with 60% hydration. The dough is pretty similar to that of a foccacia, or baguette just a little dry. The dough is also parboiled in a alkaline water ( for Maillard reaction ) for the signature crust and that extra chewy crumb

Like all breads, this also has 8 steps

  1. Proofing the yeast
  2. Mixing the dough
  3. Autolysis
  4. Kneading and gluten formation
  5. Bulk fermentation
  6. Final shaping
  7. Final proofing
  8. Baking

So let’s get started,

Things you will need,

  1. All purpose flour : 250gm s
  2. Water : 150 gm s
  3. Sugar : 8gm
  4. Active dry yeast: 6gm
  5. Salt : 2tsp
  6. For boiling :
    1. Baking soda: 2 tbsp
    2. Honey : 1tbsp
  7. Egg white : for wash
  8. Everything bagel seasoning

How I made them,

  • Start by proofing the yeast. Take 150 gm of warm water ( 90-100°F ) and mix in yeast and sugar and keep for 5-10 mins till surface becomes frothy
  • In a large bowl, take 250 gm s of flour and mix in the salt and add the yeast mixture. Mix well to form a shaggy dough. Cover at let it rest for 10 – 15 mins for self hydrate or autolysis.
  • After resting take out on a clean working surface and start kneading. Use the base of your palm to push away from yourself and then pull the other end over and repeat till the dough becomes smooth. This the most important gluten development step. At the end when pressed the dough should bounce back and also you can do the gluten window test ( i.e. if a piece of dough can be stretched to form a translucent window without tearing then it’s perfectly kneaded ) , this will take roughly 10-15 mins
  • Take some oil in bowl and place the dough , and cover with cling film for bulk fermentation. The dough should rise to double its size . It should take about 1-2 hours.
  • After this, deflate the dough and divide into 8 pieces ( 50 gm each ) . Roll each pieces in to smooth ball and keep covered.
  • Take one such ball, and pinch from the centre to form a hole and roll on your finger to enlarge the hole. Let them rest , covered by a damp towel to proof for 40-45 mins
  • Heat water till boiling in a large bowl, add in baking soda and honey and mix well. Using a laddle carefully put the doughnut shaped bagels into the boiling water. Parboil them around 30-45sec on each side and fish out and place on a baking tray lined with baking sheet ( you can spread some cornmeal )
  • Put egg wash and sprinkle your everything bagel seasoning.
  • Bake in a preheated oven, at 220°c ( with fan ) or 250°c (without fan), in the middle rack for 40 min. Be sure to turn the tray midway.
  • Your amazing bagels are ready.

This recipe also elaborates steps involved in baking a basic bread.

I have made a bagel sandwich for my office lunch today with, some Mayo, chicken lyoner, capers and pickled onions.

Do try them out and let me know.

With love

Petukbong ❤️

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