bread baking challenge # 3 BAGEL




Baking bagels.... I never though it is a big deal to make bagel. Take a bread dough, divide, in whatever, make a hole in it and bake.... I hear some saying to boil the bagels, before you bake, NONSENSE!!!

O boy! how wrong I was! Last night, I start reading Peter Reinhart's recipe and I was amazed how many steps! how many details! I hope there are going to be very good bagels, because I am very picky about my bagel, how chewer, how crunchy.... LETS SEE THIS RECIPE AND THIS CHALLENGE.

First of all I bought the MALT. In the Baker's book it is written to go to the health store, and I went, and this is what I found... perfect MALT BARLEY!




I start making the sponge: flour, yeast and scolded water. After 2 hours, it was raised and bubbly!




I added more flour, salt, more yeast, malt, as the recipe needed.



I mixed with the dough hook for 6 minutes, and 3 more until the dough is stiff and smooth in the same time.



I divide the dough in 12 parts, to have 12 big bagels! I flat the dough and I measured the long line for 12inches and short line for 9 inches, so I can have equal size of bagels:



I made small balls into my palm and I left them to rest for 20 minutes, covered with a wrap.





After that I shape them as bagels, making a hole in the muddle, as the book teach us.




They are resting again for 20 minutes and I try the water method.





Poor tap water in a bowl, drop the bagel in it and if it flow, the bagels are ready to be refrigerated until tomorrow morning.
If they sunk, I have to rise a little more at room temp.

My bagel was nicely flooding, though my surprise, so I put them in refrigerator until tomorrow morning, when I am going to bake..



Next day, I take it out of refrigerator, and boil them in water with baking soda, one minute, one side, one minute, another side



Once I boiled them, I spread them with poppy seeds, caraway seeds, ms. dash, or leave them plain, on a parchment paper, ready to bake.





Baked at 500F, 5 minutes and 10 more minutes at 450F.

First of all I was disappointed when I took them out of oven, they were not so plump, raised as I expected ( you can see my bagel/on top/ and the bagel I bought from the bakery...)
But when I tasted, it is amazing wonderful good taste, it is chewer, crunchy, soft, a very good taste.





I am very pleased as they come out. My husband, Radu, it is very happy too (this is very important to me, he is always, my first to taste, my faithful critic).
So, immediately as the bagels are cold, I made our FAVORITE SANDWICH OF ALL, fresh bagel, butter and smoked salmon! Nothing is as good as this!!!!








NOTE:
 I just learn about easy, quick recipe: in 2 hours you have 8 bagels, very good taste.... from John D Lee who makes bagels as a profession, for many years.


Homemade bagel recipe

Ingredients:

4 cups bread flour
1 Tbs sugar/malt, if you have
1 1/2 tsps salt
1 Tbs vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.

Directions:

1. Mix all the ingredients in a bowl.
2. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
3. Make 8 bagels and let them drop without crowding them, in hot, boiling water, 2 minutes, each side.
4. Take them out a let dry for a minute and then place them on your oiled baking tray.

Pre heat your oven to 500F.

5. Bake them for 5 minutes, lower the oven temp for 450F, turn the tray, and bake for 10 minutes.
6. Flip them on the tray and bake for 10 more minutes.
 7. Let them cool for10 minutes.


Very good bagels, tasty and crunchy outside.

Comments

  1. great pictures, great taste and I realty, really enjoy this challenge that my wife is involved in... Good job Nicole from www.pinchmysalt.com

    ReplyDelete
  2. Hi- Thank you for your comment about the Focaccia- I'm not a huge fan of Focaccia either- in fact before this I would probably have never bought it or ordered it. But this was AMAZING- really--It was so light and airy and the bread was soft- It was so good- and actually fun to make- I hope you will try it- I have loved doing this challenge- It has encouraged me to try lots of different breads and techniques- How are you liking it ?
    Thanks again, Annie McLeod

    ReplyDelete
  3. I HAVE ALWAYS WANTED TO MAKE BAGELS, THIS IS A PERFECT RECIPE FOR ME. I LOVE YOUR SITE WITH THE PHOTOS AND THECOMMENTS. GREAT BAGELS !

    ReplyDelete
  4. WANDERFUL PICTURES, LOOKS, TASTY

    ReplyDelete
  5. Ana made a comment about your photo in the Pinch My Salt Facebook Page:

    "mmm, looks like what I had for breakfast, except it was an everything bagel with creamcheese and smoked salmon!"

    ReplyDelete
  6. Katja made a comment about your photo in the Pinch My Salt Facebook Page:

    "They look soooooo good! I would kill a for a yummy bagel right now. They don't sell them over here, so maybe you could open up shop here in Germany!"

    ReplyDelete
  7. Iliana, thank you for your comments and kind words.
    Rebeca

    ReplyDelete
  8. We cant wait to try this in October! We love bagles!!!!

    ReplyDelete
  9. Super!!!!!!!!Arata bestial.Am incercat si eu reteta si toti ai mei au fost incantati.Lui ANDREI i-am pregatit si pentru scoala.Tine-o tot asa!

    ReplyDelete
  10. arata foarte bine,la gust banuiesc ca sunt mai buni decat cei din comert,sigur o sa ma aventurez la preparat.
    Tine-o tot asa....
    ada

    ReplyDelete
  11. Whole wheat bagels made in 2 hours, thanks to Ilibili's blog recipe! Taste great!

    ReplyDelete

Post a Comment

THANK YOU FOR YOUR COMMENT! I AM LOOKING FORWARD FOR YOUR IDEAS.. PLEASE if you sign as anonymous, PUT YOUR NAME AT THE END, at least I know who's comment is, ILI