Bagels

24th Sept, 2012

Bagels are a famous breakfast in many countries. It is common especially in places where there is a big Jewish population. Bagels can be included as one of the “Breads of the Americas”.

In my house it is a very popular ‘On the go breakfast’. This is my first attempt in making the bagels even though I have been thinking about making it for almost a year. I was very happy with the outcome and hence it enters my blog.

The procedure may look harder than it actually is. I have tried to include step by step description, hoping it would encourage new bakers to get their hands on it. Please pass on your experience and comments.

Preparation time – about 2hrs (to let the dough to rise)
Cooking time – about 25 mins
Difficulty level – medium

Ingredients – (makes 10 medium size bagels)

• Unbleached white bread flour – 3 cups
• Salt – 2 tsp
• Rapid rise dried yeast – I pkt (1/4 oz or 6 gms)
• Malt extract – 1 tsp (I substituted this with molasses)
• Lukewarm water – 1 cup (or little more to make the dough)

For poaching the Bagels

• Water – 2 ½ ltrs/2 ½ qt
• Malt extracted – 1 tbsp (I used Molasses)

For topping –

• Egg white – 1
• Cold water – 2 tsp
• Poppy or sesame seeds – 2 tbsp (I only used sesame seeds)

Procedure –

• Sift the flour and salt together in a large bowl.

•  Mix in the dried yeast.

• Make a well in the center. Mix the malt extract (Molasses) and water together and add it to the center of the flour and mix well to make dough.

• Knead on a floured surface until elastic (About 10 mins). This was the hardest part in making the bagels, but trust me the more you knead, better the results would be.

• Place the dough in a lightly oiled bowl and cover it with oiled plastic wrap. Leave it in a warm place for about an hour or until the dough has doubled in bulk. 

• After an hour, bring the dough back to a lightly floured surface and slowly punch back to release all the air and then knead again for a minute. Now divide the dough into 10 equal parts. Shape them into balls, cover it with plastic wrap and let it rest for 5-10 minutes.

• Now gently flatten each ball and make a hole through the center. To do this, insert your thumb in the middle of the dough and gently swirl it around to make the hole bigger until it forms the right shape.

• Place this in a tray and again let it rise in a warm place for about 15- 20 mins.

• Preheat the oven to 425 F.
• In the meantime, bring a large pot with water and malt extract to boil. Once boiled, turn down the heat and let it simmer.
• Place the bagels carefully inside the simmering water 2 or 3 at a time and poach for about a minute. You will notice that bagels start to sink and then come back up again. Turn the bagels over and poach for 30 more seconds.

• Remove using a slotted spoon and drain on a dishtowel. Repeat the same with all the bagels.

• Grease 2 baking sheets and place the poached bagels in the prepared sheets (5 in each baking sheet).
• Beat the egg white with water and brush on top of the bagels.

• Sprinkle with sesame or poppy seeds and bake it for about 20 – 25 mins or until golden.

 

• Transfer to a wire rack and let it cool.

Notes and observations –

• Make sure that the yeast is not expired. Fresher the yeast, the more potent they are.
• The cook book I referred to, mentioned the use of malt extract. I researched and found out that they are only available online or in some brewing facilities. Then I read few suggestions from bakers online that they use molasses instead and hence I substituted it with molasses. I also have a friend who makes bagels regularly and she mentioned that she uses neither of them. So I am assuming that they can really be an optional ingredient.
• Make sure that you leave the dough to rise in a warm place. In my house, I have a storage cabinet that serves as my warm spot.
• When poaching my bagels, they did not sink as mentioned in the procedure. They still tasted good and the texture was great, so do not fret if they do not sink.
• Once cooled, store in an airtight container or freeze immediately for future use. DO NOT REFRIGERATE. The bread loses it moisture when refrigerated and you will end up with dry bread.

Happy Baking !!!