Freshly Baked Bagels

In Yeast Breads on March 8, 2010 at 5:21 pm
From Adriana Baking

I love the smell of baking bread. It is a sweet, homey smell, that makes me feel comforted and joyful all at once. I also love to work with yeast. Personally, I don’t understand why some people feel intimidated by it. Yeast is just a bunch of eukaryotic microoganisms. I actually feel in control when I work with yeast. You give it sugar, warm water, and time, and you’re all set. Yeast is sort of like your own mini pet. 🙂 So don’t be intimidated, and go ahead and bake yourself some fresh bagels with yeast as your friend.

These bagels a far superior than any store bought bagels you will ever taste. Most homemade goods are. Like when making pretzels, bagels are boiled then baked. Mine didn’t get very brown, but were deliciously soft with a chewy crust. Keep in mind that the recipe only makes eight bagels, and that they were devoured in matter of minutes. Paired with butter and jam, they are perfect. The best bagels can possibly get.
If you like savory, try cream cheese and smoked salmon with capers. Mmm. . .

I used the Basic Bagels recipe from 17 and Baking. I recently found her blog, and now I’m hooked. I’ve got another recipe of hers coming up soon!

Basic Bagels
From Ultimate Bread
Makes 8 bagels
2 tsp dry yeast
1 1/2 tbsp sugar
1 1/4 cups (300 ml) warm water
3 1/2 cups (500 g) unbleached flour, plus extra for kneading
1 1/2 tsp salt
Sprinkle the yeast and sugar into 1/2 cup of the water in a small bowl. Leave for 5 minutes and then stir to dissolve.

From Adriana Baking

In a large bowl, mix the flour and salt together. Form a well in the center and pour in the dissolved yeast.

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Pour half of the remaining water into the well.
Mix in the flour and stir in the reserved water as needed, forming a firm and moist dough.

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Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Gradually work in as much additional flour as possible while comfortably kneading to form a stiff and firm dough. (It’s hard work needing that long; after 5 minutes my elbows and wrists were cracking like crazy)!

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Put the dough in a lightly oiled bowl, turning the dough to coat it. Cover with a towel and let rise for 1 hour or until doubled in size.

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Punch it down and let the dough rest for 10 minutes.
Divide the dough into 8 pieces. Shape each piece into a ball – cup between your hands and press the bottoms together between your palms. Press down to get rid of air bubbles and roll the dough between your palm and the work surface to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.

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Work the rest of your fingers into the hole, stretching the ring and widening the hole to about 1/3 of the bagel’s diameter.

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(Those are my sister’s hands; she was helping me 🙂 ).

Place the bagels on a lightly oiled baking sheet and cover with a damp towel. Let rest for 10 minutes and preheat the oven to 425 degrees F.
Bring a large pan of water to a boil and then reduce to a simmer. Use a perforated skimmer to lowel the bagels into the water in batches of 2-3. Boil, uncovered, until they rise to the surface, about 1 minute. Turn them over once. Mine didn’t rise, they were already floating. After I turned them over, I let them boil for 30 seconds longer on the other side.

From Adriana Baking

Then remove from the pan, letting the water drain, and transfer to a lightly oiled baking sheet. Bake 20 minutes, until golden, and cool on a wire rack.

  1. mmmmmmm they look so good to have in the morning
    and I really love Bagels.


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