Saturday, 30 April 2016

Bagels, because you can:)

So here is my story, these bagels are so good, I ate half of one sans topping while editing this blog post. Yum! If ever you make bagels you should really try these. I will give lots of credit for steps and timing to

temperature of your home and weather outside can affect how thirsty your dough is, so don't be afraid to use up to 1/2 cup more flour if your dough seems really wet. 

This is my own recipe with a basic idea from the aforementioned site.
To start, put the following ingredients into a mixing bowl:
1 cup warm water
1 1/2 tsp yeast 
1 Tbsp sugar
Let sit for 5-15 minutes until frothy and bubbly

After waiting 
Add 2 Tbsp oil
1/2 tsp salt
2 cups flour, 

Mix until you have a combined mass of dough. 

in the next ten minutes you will knead 1 additional cup of flour into the dough. It took me all the kneading time to get that last cup in, I started with 1/4 cup and made small additions as the dough got tacky.

You will learn from the photos, that I'm very much a bowl kneader, meaning if I really don't have to. I won't make another surface dirty and I will just continually knead, stretch, pull, push, prod, poke, you get it, to my dough in the bowl. 

Now we will let the dough rise until doubled in size for 1 hour

After the hour, cut your dough into 8 equal sized portions, roll, and break a hole in the middle to create a bagel shaped item. Make the hole fairly large as when it rises, it can close up more than anticipated. 

The next step will require a large pot with boiling water. 

Boil each bagel for 1 minute per side, 

Then place in a 400F oven and bake for approximately 18 minutes until golden brown. I honestly can't say as I forgot to start the timer those first few minutes.

*** edited to add this makes 6 large bagels baked at 400F or the 8 slightly smaller bagels as shown.***

Before boiling:

After boiling: way bigger
Then these beauties come out:) Enjoy!!!

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