Saturday, 11 May 2013
Cinnamon and brown sugar bagels - recipe
Bagels are a bit unusual as they are boiled in water prior to the final bake and after proving/rising. This gives them the unusual texture. With home made bagels you don't tend to get that shiny, smooth perfectly round exterior or the dense/tough chewy texture you get from shop bought. The home made variety may be a bit lumpy on the outside (this is where the dough has proved and then been placed into boiling water), they won't be a uniform shape and they will be much lighter...and they do taste miles and miles better.
Here is how I made mine...I made 3 variations, all with a white dough - plain poppy seed topping, plain with a cinnamon/brown sugar topping and raisin and cinnamon. Bagels will keep quite well for a few days in a container, they freeze well and are amazing toasted if they start to loose their freshness.
500g strong white flour
1 sachet fast action yeast
1tbsp olive oil
250ml warm milk
Flour for kneading
2tsp poppy seeds
3tsp brown sugar
1 beaten egg
1. Begin by putting all the dry ingredients into a bowl and mix together with a spoon to combine. Add the oil and warm milk slowly and mix as you go to form a dough. Once the mixture is holding together, cover with a damp tea towel and leave for an hour to settle and to rise.
2. After an hour take the dough and put onto a floured worktop and knead until smooth, between 5 and 10 minutes.
3. Roll the dough into a fat sausage and cut into 6 or 8, depending how large you like your bagels.
4. Take each piece of dough and make into a small bun then roll this into a ball. Poke a finger or the end of a wooden spoon through the middle of each ball of dough. Whizz this around your index finger to stretch the middle of the bagel.
5. Place the formed bagels on a greased baking tray to rise...leave plenty of space between each bagel. Cover with a damp tea towel and leave in a warm place for about 45 minutes.
6. After the bagels have proved, just make sure the centre hole is still there and if it has shrunk with proving use your finger to make the hole a bit bigger.
7. Put a pan of water on to boil and then once it reaches boiling point lower the heat to a gentle simmer.
8. Use a large spoon or slotted spoon to lower the bagels into the water - you might need to do them in batches of 2 or 3 at a time. They should float on the water. After a minute simmering on one side turn them over carefully to boil the underside for another minute.
9. Pre- heat the oven to 220C fan.
10. Use a slotted spoon to remove each bagel, drain them as much as you can and place on the baking tray ready to be baked.
N.B. Bagels stick like glue to baking sheets so I used bacoglide on my baking tray and sprinkled fine semolina over the bacoglide in readiness for the bagels.
11. Once on the tray use beaten egg and a pastry brush to glaze the top and sides of each bagel, sprinkle the tops with cinnamon and brown sugar, poppy seeds or raisins and cinnamon and brown sugar. Or top with sesame seeds, dried onions, garlic flakes, chill flakes, nuts, dries fruit or any seeds are good.
12. Bake in the oven for about 15 minutes or until golden brown. Turn the bagels over and bake for a further 3 or 4 minutes. Cool on a wire rack.
If you want to see another version of gorgeous bagels op over to Choclette's blog to see the ones she made recently...