Bagels ready for final shaping.
Bagels after their final shaping and ready for boiling.
Bagels hot out of the oven.
BAGELS
I mean, there’s not much to say because, in most of our lives anyway, there isn’t much going on. However, the one thing that does seem to be going on is a heck of a lot of at home baking. Pre-quarantine, maybe bagels seemed like a lot of work for something you can so easily purchase at the supermarket or local Tim Hortons. However, in our new world, making bagels at home is a great way to fill a morning with otherwise not much else to do. This recipe is easy and yields 12 delicious homemade bagels. I topped mine with everything seasoning (black and white sesame seeds, caraway seeds, poppy seeds, flaked salt, garlic granules, onion granules) but you can use whatever you like.
Ingredients
1 1/2 cups hot tap water
2 1/4 tsp active dry yeast
Approx 4 cups all purpose unbleached flour (May need more or less depending on the flour, weather etc)
1 tsp honey (plus more for boiling)
1 tsp salt
Method
1. Place the hot water in a large bowl and add yeast and 1 tsp honey. Stir gently.
2. When yeast begins to foam, add flour and salt and mix until the mixture comes together as a dough.
3. Knead with a strong hand for 10-15 mins or so until the dough is elastic, smooth and when poked, keeps an indent. The dough should be strong and ever so slightly sticky - not loose at all and not too dusty or dry. If it needs more flour add it gingerly - not too much.
4. Place the dough in a lightly oiled bowl and cover with a towel or plastic wrap. Place in a draft free spot to rise 1.5h. The dough should double in bulk.
5. When the dough has proofed 1.5h turn out onto a board and knead once or twice. Divide the dough into 12 equal pieces.
6. For the first shaping, roll each piece into a very smooth ball and place on parchment lined baking sheets - 6 per sheet with space in between each. Cover with plastic wrap or a damp towel and let proof 30 mins.
7. Prepare a large pot 3/4 full of water and add 3 tbsp honey. place over high heat and bring to a gentle boil.
8. Final shaping: take each dough ball and punch a hole through the centre of each, forming into a bagel shape.
9. Boil each bagel 1.5 minute on each side and remove with a slotted spoon back to the parchment lined sheets - six per sheet.
10. Once bagels are all boiled, brush with an egg and a touch of water that's been beaten until it froths. Top with whatever you like and bake on the baking sheets in a 425 degree oven until golden brown. Ours took approximately 28 minutes.