I've always loved the idea of baking...... I am aware of quite a few chefs, who regardless of their diverse food background and traditions, do share one commonality: a concrete baking tradition. Historically, people all over the world have enjoyed baking and eating breads and pastries. I visited few of my chef friends in London, where I was shown some of the baking secrets. Then coupled with my cooking skills, I was able to release my skills here on how to make bagels.Bagels are type of bread shaped into a round form with hands. These bread product are made with yeast, flour, malt syrup, salt , baking powder & sugar dough, firstly boiled briefly in water before baking. They can be made as whole-grain or rye.
Bagels are usually soft, brownish and chewy however it is optional to halve them and then crisply bake the halves. Bagels are of the Jewish origin and are very common in Canada, Europe and the United States.
Plain flour is often recommended for making bagels however in the absence of one, you can still use self-raising flour.
You can find flour and the baking ingredients from any American, European, Asian, African or Australian supermarket shelves. Bagels require boiling then afterwards properly drained as this makes them crusty, chewy and hard before baking. It is optional to add malt syrup during the preparation process.
It is ideal to brush the surface with beaten egg.
Turn them over intermittently during cooking as this enhances all-round cooking and browning. Allow the bagels to cool down before serving.Method of Preparation;
Mixing and kneading the flour and baking ingredients to form a dough.
This is followed by shaping the dough into a roundish-hole in the middle bagel shape.
Allow to dough to stand and proof for at least 2 hours at a very low temperature is highly recommended.
Then boil the bagels in water for few minutes ensuring they are not sticking to each other.
Afterwards bake the bagels under a preheated oven of 150 °C to 300 °C
You can still enjoy bagels toasted! They are still absolutely delicious......
Ingredients:
- 500g of plain flour
- Salt to taste.
- Sugar to taste
- 1 tbs. of dried yeast
- 300ml lukewarm water
- 2 tbs. of malt syrup
- 1 whisked egg
- 1 tsb. baking powder
Instructions:
- Mix the yeast, salt and sugar in a clean bowl then pour 80ml of lukewarm water. Allow to stand for 15 mins until the mixture appears frothy.
- Pour 220ml of lukewarm water into the mixture bowl, stir in flour, baking and mix with hands until the dough is soft but not sticky. Continue kneading until the dough is elastic and smooth.
- Use hands to shape into a ball then add in a clean oily bowl before covering with a wrapping film and allowing to proof for at least 2 hrs to double in size.
- Divide the dough into 8 pieces on a lightly floured surface then shape each of them into a round ball, using a spoon handle to make a hole in the middle.
- Add a boiling water in a large pan and add some pinch of sugar. Drop the bagels into the boiling water, ensuring non is sticking to each other.
- Allow to cook for at least 3 mins, turning them at intervals in the water until the bagels are slightly puffed up.
- Scoop out from water and drain excess water then brush the surface with whisked egg.
- Place the bagels in a lightly oiled baking tray lined with parchment.
- Place in a preheated oven of 150 °C to 300 °C for 30 mins until crispy and golden brown.
- Allow to cool on a wire rack before serving.
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