Thursday, June 9, 2011

Fresh Plain Bagels - Nevaeh has to have her bagel and cream cheese every morning for breakfast.

Had to make a second batch of bagels this morning Nevaeh has one with cream cheese for breakfast and now she is having them with cheeses slice sandwiches for for lunch.

Easy to make


2 Cups warm water
1 tbs instant yeast
1 tbs salt
Flour enough to make a firm dough

Add yeast and salt to warm water then add flour about 2 cups and mix until you have a soft but wet dough turn out on a work surface and knead for 10 minutes by the clock adding flour as needed until you have a firm dough that no longer sticks to your hands. Put a few tablespoons of oil in the bowl return dough to bowl turn to cover with oil. Set to rest covered with a clean tea towel for one hour. Deflate the dough and divide into 12 equal portions. I use kitchen scales and they average 100 grams each. There are two methods to shape into bagels I use the first:

1. Roll each portion into a log shape 6 to 7 inches long. Wrap around your hand place the two ends together in your palm and roll back and forth on the work surface to join the ends.
2. Simpler method, shape into a ball poke a hole in the middle and expand it with your fingers.

Cover the shaped bagels with a tea towel to rest for 15 minutes. I put mine on a parchment covered cookie sheet.

While the bagels are resting preheat the over to 450 degrees f. and boil a large kettle or stockpot half full of water with 3 or 4 tablespoons of honey added.

Once he bagels have rested and risen a bit you kettle them, place 2 or 3 bagels at a time in the boiling water and boil 30 seconds on each side. Remove with a slotted spoon are return to the baking sheet.. Once they have all been kettled bake in the 450 degree oven for 20 minutes. Cool on a rack and enjoy.

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