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.
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……