BagelsSunday, July 19, 2015
Originating in Poland, bagels have been around since the 17th century. And there is no need to guess why they are still around today. They are yum-to-the-E. Now a days, they are really popular in North America. There are so many variations now, with poppy, sesame, onion, wheat, rye, etc...
For now, we are going to make plain bagels. You can get creative using this basic recipe.
Its perfect for breakfast or a quick snack. Cream cheese, lox, and eggs are common toppings that just enhance the bagel.
- 3 Cups High Gluten Flour
- 1 Cup Whole Wheat Flour
- 2 Teaspoons Yeast
- 1 ½ Teaspoons Salt
- 2 Tablespoons Sugar
- Mix the yeast and sugar into 1 ½ cups of lukewarm water until fully dissolved. Let mixture sit for 5 minutes, or until foamy.
- In a separate bowl, mix together flour and salt.
- Put the yeast mixture into the mixer. Gradually add the flour mixture. Let mix for 20 minutes until completely incorporated. Take dough out of the mixer and kneed until fully elastic.
- Set dough in oiled bowl and cover. Let it sit in a warm place for 90 minutes, or until it has doubled in size.
- Portion the dough into 145g balls. Then shape into rings.
- In a large pot of boiling water, add ½ teaspoon of baking soda.
- Boil bagels for 1 minute on each side.
- Strain your bagels and place on tray.
- Bake in an oven that has been preheated to 350 Fahrenheit (175 Celsius) for 15 minutes. Flip the bagels and bake them for another 10 minutes.
- Let the bagels cool on a wire rack. Makes one dozen (12) bagels.
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