So it has been a while since I last ate or even dreamed of eating a bagel here in Australia. Doesn’t seem to be as popular as in England or even the US 😦
But you know, i’ll take this so deeply felt absence to make my own 🙂 When I told my mom I was making them she said I was very ambitious. In some sense she was right, I did make some mistakes and saw how the dough reacts in different instances. So next time, instead of making batches, I’ll bake them all in one sitting. I initially divided the batch in two. I wasn’t at my place and didn’t have enough trays to bake them all at once. While the first batch baked, the second grew and rose more, making the dough heavier and therefore, flattened the bagels. The difference was quite evident: first ones were round and high, the second ones were low and wider.
INGREDIENTS: makes 8
300 ml of warm water
7gr sachet yeast
450 gr white/bread flour + dusting and kneading
4 tbsp sugar
Butter to grease
In a bowl, our 100ml of warm water and mix in the yeast and 1tbsp of sugar, letting it rest for 10 minutes. Pour 200ml of water and half of the flour and mix. Add the rest of the flour and knead with your hands until it become soft and elastic, but not sticky. When you manage to make a ball, place the dough in an oiled bowl and cover with cling film for an hour.
Turn oven on 200°. Boil a big pot of water with the remaining 3 tbsp of sugar. On a floured surface, take the dough out from the bowl delicately, and divide in 8 parts. Make 8 flat balls and with a handle of rolling pin ( you can also use a wooden spoon) make a hole in the middle and with your fingers widen it to circa 3cm. Cover the ready ones with cling while making the other bagels.
Line a baking tray with parchment paper and grease lightly with some butter. Put one or two bagels in the boiling sugary water for 2 minutes (1 min on each side) and then take out and place on the tray. Cover with sesame seeds. Once this is done, bake in the oven for 25 minutes.
And voilà! Breakfast is ready, for the next day;P
As you can see from the picture the flatter ones are those that I have left to rise in balls while I was baking the first batch of 4.I would suggest either baking them all together or leaving half the dough untouched and work it later or boil them all and then bake in batches.
Enjoy! Ciao for now xox