First time making bagels on my own here! Pretty proud of how it turned out, I am not really good with everything bread related but I nailed it this time. I used ChefNini recipe for those, I love her blog!
I didn’t have any baking soda on hand so I improvised the poaching without it. In less than 3 hours I had fluffy and delicious bagels out of the oven. It is very likely I am going to make this recipe every week starting now… I shot a stuffed bagels recipe, it will be up next week so keep your eyes peeled for that!
What do you like eating your bagels with?
Bagels (8 pieces) :
- 500g flour
- 15cl water
- 15cl milk
- 1/2 tsp salt
- 30g sugar
- 40g butter
- 1 packet dried yeast
- sesame and poppy seeds (optional)
In a big bowl, put the flour, yeast, salt, sugar and cubed butter and mix.
Add milk and water, mix with a wooden spoon until you get a sticky dough.
Transfer to a working surface and knead for 8 minutes. The dough should be elastic but not sticky.
Put it in a big bowl and cover with a wet towel. Let it raise for 1h30 at room temperature. The dough should double in size.
Weigh your dough and divide in 8 equal parts. Form a ball with one of your pieces of dough, put in on the working surface and flatten it a little bit with the palm of your hands. With a cookie cutter, poke a hole in the middle. Stretch the hole delicately with your hands.
Preheat the oven at 200°C/390°F.
Put a big pot of water to boil with a teaspoon of salt.
When the water is boiling, poach the bagels one by one for 30 seconds in the pot. Put them aside when poached on a baking sheet lined with parchment paper. Space them because it will puff up. I put 4 per baking sheet and that was perfect.
Sprinkle with sesame or poppy seeds.
Bake for 7 minutes at 200°C/390°C then lower the temp to 356°F/180°C for 7 additional minutes.
Don’t forget to put the oven back at 200°C/390°F if you do several batches.
Let them cool. Eat right away or keep in air-tight container.