I always thought bagels looked fabulous, but I’ve only tried it a couple of times in my life. I vaguely remember my dad making a batch some years back. I was so fascinated about placing dough in boiling water! It was long before I was personally interested in baking however, so I didn’t pay too much attention.
Thise ended up being quite the research project, where I attempted to take in things from several different recipes I found online. I have to admit that they weren’t 100 % successful, but I was quite proud of the result considering it being my first try! The only true problem was that they were too heavy. This can hopefully be solved by doing a shorter amount of pre-rising and rising the finished shaped product for 30-45 minutes instead of 15 minutes, like I did.
So here comes the recipe!
Makes 5 bagels
265 g+ flour
1tsp dry yeast
1 tbsp suugar
1/2 tsp salt
water (approximately 50°C)
1.5 tsp sugar in boiling water
1 egg beaten w/ 1 tsp milk or water
Mix together all the dry ingredients. Add warm water gradually while beating the dough until slightly sticky. I used 250 ml of water.
Kndead the dough by hand for a few minutes, adding flour until it is nice and firm. I probably could’ve kneaded mine a bit more…
Cover a bowl in oil and place the dough into it, turning the dough over once so that it is also covered in the oil.
Now leave for 30-45 minutes, or until doubled in size.
Knead the dough for several minutes. I didn’t do this at first, and the result was a very ugly-looking war bagel! After the kneading, all the air will be beaten out of it and it should be back to the same size as before.
Now for the fun part! Divide the dough into 5 parts. Roll each part into a sausauge.
Shape the sausage into a circle where the two ends overlap each other.
And now place as many fingers as you can space (flat) inside the hole and start rolling back and forward to seal the edges.
If it doesn’t seem to connect properly, knead the dough some more. If it still doesn’t work, place some oil or water on the ends to help them bind.
I did quite a bad job at making them even in size, but I didn’t really care too much either! If the size difference is too big though, it might be a problem when baking them, so try to keep them slightly even.
After 15 minutes rising they looked like this:
I rather think you should rise them for 30-45 minutes after shaping them, however. That might give the yeast a chance at producing some new air bubbles inside the bagels and make them lighter.
Prepare boiling water with 1.5 tablespoons of sugar. Simultaneously start preheating your oven to 200°C. When the bagels are ready, place them in the boiling water, 30 seconds on each side. After this they look quite ugly, but don’t worry!
Place them on a towel to dry while you prepare a mixture of egg with water or milk and find whatever you want to top your bagels with. I chose sesame seeds.
Place the bagels on a baking tray covered with a baking sheet, apply the egg mixture and cover in your choice of topping. I forgot to take a picture at this time, so I have no picture of how they looked before they went into the oven. Bake them for about 30 minutes or until golden.
Now let cool for a while. Eat as is or cut in half to add whatever goodies to them you want!