Bagels
Directions
- 1Pour cold water into a bowl.
- 2Add fresh yeast to the bowl.
- 3Add salt to the bowl.
- 4Add barley malt syrup to the bowl.
- 5Whisk the wet ingredients together.
- 6Add organic strong bread flour to the bowl.
- 7Mix the dough with a dough hook or by hand on low speed for 10 minutes.
- 8Cover the dough and let it rest at room temperature for 20 minutes.
- 9Cut the dough into 120g balls.
- 10Roll each dough ball into a long shape.
- 11Form the rolled dough into a bagel shape.
- 12Prove the formed bagels for 1-2 hours until doubled in size.
- 13Place bagels into a pot of boiling water with a tablespoon of bicarbonate of soda.
- 14Poach the bagels for 30 seconds on each side.
- 15Remove the poached bagels from the water.
- 16Dip one side of the bagel into sesame seeds.
- 17Dip one side of the bagel into poppy seeds.
- 18Arrange the bagels on a baking tray.
- 19Bake immediately at 220°C until golden for approximately 25 minutes.
- 20Serve the freshly baked bagels.
Ingredients
- 390 g cold water
- 15 g fresh yeast
- 15 g salt
- 20 g barley malt syrup
- 770 g organic strong bread flour
- sesame seeds
- poppy seeds
- 1 tablespoon bicarbonate of soda
Equipment
dough hookpotspoonspider skimmerbaking trayoven
Tips
- Cut dough into 120g balls to get even sizes.
- Prove for 1-2 hours until doubled in size.