Bagels
Homemade New York-style bagels are the best and they are fairly easy to make with this simple recipe.
The key is the water bath which gives them their typical chewy bite and crusty outside.
You can coat them with whatever topping you fancy or just leave them plain.
Happy Baking!
PS. They also taste really nice toasted.
Ingredients
360g strong white flour
300g strong wholemeal flour
50g butter (softened)
330ml milk
30g fresh yeast + 1 tsp sugar (alternative: 1 sachet dry yeast)
1 1/2 tsp salt
2 eggs
2 tbsp sugar
optional topping: seeds, oats or cinnamon sugar
Method
Proofing the yeast (only for fresh yeast)
Heat the milk (lukewarm) and add 1 tsp of sugar.
Crumble in the fresh yeast.
Set aside in a warm place until the mixture rises and gets bubbly.
For the dough
In a bowl - mix the flour, butter, salt and eggs.
For fresh yeast - add in the yeast mixture.
For dry yeast - add in the dry yeast and milk.
Using an electric mixer (with spiral hooks) - combine the ingredients to a soft and non-sticky dough.
Cover with a tea towel and leave to prove in a warm place for an hour or until doubled in size.
Shape the bagels
Once the dough has risen, turn it out onto a lightly floured work surface. Knead it by hand for a couple of minutes.
Divide the dough into 12 evenly-sized portions and roll them into balls.
Poke your floured finger through the centre of the ball and swirl it around to widen the hole.
Let them rest for another 10 minutes.
Preheat the oven to 180°C (fan) and line a baking tray with baking parchment.
Water bath
Fill a large pot with about 4l of water, add 2 tbsp of sugar and bring to a boil.
Reduce the heat to medium.
Drop in the bagels using a skimmer, two at a time.
Cook the bagels for 2 minutes, then flip them over and cook for another 2 minutes.
Lift out the bagels, drain well on a kitchen towel, and place them back on the baking tray.
Let them rest for another 5 minutes.
Sprinkle the bagels with your desired topping.
Bake for about 20 - 25 minutes until golden brown.
Allow to cool on a wire rack.