I haven’t written about regular yeasted breads in this blog yet. Nonetheless, I have made normal yeasted breads for years, including specialty numbers like bagels. I decided to whip up some bagels recently since my kids really tend to like them.
This is a fairly standard bagel recipe for me:
- 675g flour (I used 500g of white and 175g of whole wheat)
- 430ml water
- 12g salt
- 15g sugar
- 1 1/2 tsp yeast
I mixed the whole lot together (I was really lazy here and let my bread machine do all the work). After the dough cycle ended (about 1 hour and 50 minutes later), I removed the dough from the machine into a lump on the table.
I carefully shaped it into a long rope. I split the rope into three pieces of roughly the same size. Each of those I split in half, and then in half again, leaving me 12 pieces of dough. I sealed up the breaks on each side of each piece and rolled them into a ball, using a bit of flour to prevent them from sticking.
I then arranged the balls into a 3 x 4 pattern, covered them with a tea towel, and left them to rest for 10 minutes. I then carefully pinched the center of each one, pushing my finger through, and then gradually spread the hole to make a ring. I did this for each one and covered them again to rise for 10 minutes while I set a large pot 2/3 full with water to boiling.
I then placed the bagels, three at a time, into the boiling water. After around 40 seconds I turned them all over using a slotted spoon. After another 40 seconds, I turned them again and lifted them out to drain on a rack next to the sink. I also lightly greased 2 baking trays and pre-heated the oven to gas mark 4.
After the first set of bagels were on the draining rack, I put the next three into the pot. After turning the set in the pot over, I moved the drained bagels to the baking tray (I fit 6 to a tray). I then turned the next lot over and moved them to the draining rack. This continues until all of them are on the baking trays.
Next, I cracked an egg and separated the white from the yolk. The white is then mixed with a table spoon of water and beat until a bit frothy. Using a brush (I have a silicon one that is easy to clean and reuse), I then glaze the bagels, and place the trays into the oven for 40 minutes. I tend to switch them after 20 minutes to make sure they bake evenly. After that, I remove them from the oven (sometimes the one in the center gets put back on top for 5 more minutes), and place the bagels on a cooling rack.
The ones below aren’t the best I have made, they came out a little flat, so I will be experimenting with the mixture. It may have been a touch too much yeast (the one I use is more powerful than most dried yeast).