If you love baking bread and that too Bagels of them all, then you are going the right way.Being kids we always wished for, all the days to be bagel days.Bagel is a dense bread roll in the shape of a ring, made by boiling dough and then baking it. A bagel is traditionally a hefty, dense ring of somewhat bland tasting bread. Originated in Central Europe, probably in Poland the popularity of bagel has spread world over.The two most prominent styles of traditional bagel in North America are – Montreal bagel and New York bagel. A recent addition to New York City bagel stores are “flagels,” a flat bagel sprinkled with usual bagel toppings, favored by low-carb dieters. Bagels are very low in fat and contain no cholesterol or preservatives. This makes them ideal for those concerned with their diet. They are very versatile as well, coming in both sweet and savory forms which can be eaten plain or with a filling.
A big plus for some people is that bagels wonât go soggy when filled with wet ingredients like tomatoes â perfect for kids lunch bags. Others like the fact that bagels make great toast.
It generally takes time so do it on a holiday,here is a step by step procedure to make it.
1.Ingredients
a.Dough
1 tablespoon instant yeast
3 cups bread flour
2 teaspoons salt
1 tablespoon brown sugar
1 1/2 cups (12 ounces) warm water
b.Water Bath
2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar
2. Mixing the dough
Add all the dry ingredients to your mixer. Pour in the warm water and mix.The mixture will look shaggy . Mix until it is smooth. It should look little less and sticky than a bread dough.Cover the dough in a bowl for an hour.Once it is puffed transfer it to a flat surface.
3.Transfer the dough
Transfer the dough and divide into eight equal piece.Roll one piece at a time into a smooth, round ball. Place the balls in a line on a buttered baking tray and cover lightly. Let them rest for 30 minutes. Theyâll puff slightly. Once they rest, poke a hole at the center of each ball then twist it and then stretch the hole until it is about 1 inches in diameter.Now put them on a baking tray.
4.Boiling the bagel
Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.Transfer the bagels to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil. Cook the bagels for 2 minutes. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Top the bagels with your desired ingredients. If you are going to use a dry topping such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.
5.Baking the bagel
Bake the bagels for 20 to 25 minutes, or until theyâre as deep brown as you like. Remove the bagels from the oven and cool completely on a wire rack.
Serve after cooling. Enjoy the deliciousness of home made bagels.You will just love it.
