Quick Homemade Bagels
Bagels means New York, right? But really, bagels, are immensely popular in the cities, which bring together Jewish community. As popularly believed they do not come from US, but ... from Poland. Bagels (Yiddish: בײגל beygl; Polish: bajgiel) - Jewish bread product, baked from 17th century. Bagel was invented in Central Europe, probably in Krakow, as indicated in a document from 1610 commemorating bagels as gifts given to women after childbirth.
It is traditionally shaped by hand into the form of a ring from yeast wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked in the oven.
- Makes 12 Bagels
- strong white flour - 750g + extra for dusting
- dried yeast - 12g
- water - 450ml (lukewarm)
- sugar - a pinch
- liquid glucose - 1 tablespoon
- sea salt - 1.5 tablespoon
- honey - 1 tablespoon
- seeds - sesame, poppy seeds, nigella seeds for sprinkling
- Dissolve a pinch of sugar in 1/4 cup warm water and add yeast. Stir in yeast until completely dissolved. Let mixture stand until yeast begins to foam vigorously. When the yeast mixture has doubled its volume, is ready to prepare the dough.
- Put the flour, half tablespoon of salt, glucose, water and yeast mixture into a bowl and mix well to form a dough.
- Knead for 10 minutes or until the dough is smooth and elastic. Transfer to a bowl.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 1-2 hours, until doubled.
- Transfer the dough to a floured surface. Cut the dough into twelve equal pieces.
- To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 8cm wide. Make a hole in each using your thumb.
- Place the bagels on a baking sheet lined with baking parchment and cover with a clean cloth. Leave in a warm place for up to 40 minutes until doubled.
- Set a large pan of water to boil. Add one tablespoon of honey and one salt.
- Poach the bagels in gently simmering water for 1 minute on either side.
- Remove them from the water with a slotted spoon. Dry them briefly on a clean tea towel. Sprinkle them with sesame, poppy seeds, nigella seeds or whatever you like, immediately after drying.
- Preheat the oven to 200ºC. Spray the walls of your oven with water and immediately shut the door. Bake for 12 – 15 minutes, until the bagels are golden brown.
- The bagels are best served the same day, but good toasted the next day.
5 stars - based on 4 review(s)