| Homemade bagels |
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Believe it or not, these are not as difficult top make as you might expect!
5-6 cups plain bread flour or organic 2 tab gluten flour (optional) not needed if flour is marked bread flour 1 tab salt 1 tab yeast 1 tab sugar warm water to make a stiffish dough
Mix dry ingredients together in KitchenAid mixer, and add water until a stiff ball forms. Keep kneading until gluten is well developed. Cover and let rise one hour. Cut dough into 8-12 pieces (depending on the size you want for the bagels). Poke thumb through ball and use fingers to shape into an even ring. Place rings on a paper-lined tray (I used my large one that belongs to the oven) and let rise 20 minutes. MEANWHILE preheat oven to 260C, and put a large deep saucepan of hot water to boil.
When boiling, add 1 teaspoon each of salt and sugar and baking soda. When boiling again, depending on the size of the pan, put 4-6 bagels in the water – enlarging the hole a little again – gently – as you are adding to them to the water. Cook for about thirty seconds each side, then the same again – two minutes or so in total. Using the slotted spoon, drain, remove and leave on a tea-towel while doing the remainder. Place the boiled bagels on the kitchen paper lined tray, the same one they rose on earlier. Brush with egg beaten with a little water, and sprinkle with sea salt, poppy seeds or sesame seeds. Reduce oven heat to 230C and bake at normal setting (shelf 2) for 20 minutes or until tops are golden and bases are well browned too. Cook on a rack, That is the basics – caraway seeds or rosemary can be added to the dough. The dough can be flavoured (cocoa, cinnamon etc) and blueberries or sultanas added, nuts, whatever. Other toppings can be used – nuts, sugar, cinnamon etc
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