My kids love to eat bagels for breakfast so I decided to make them.
I took this recipe from My Recipes which is quick and easy to make. In less than 2 hours, you are done.
The first time, I used the measurement given in cups. The result was fine but the dough was a little too dense.
The second time, I used the measurement given in ounces and made small adjustments. My bagels were much better and little chewy.
These are my little tweaks to this recipe:
- It is perfectly fine to use Agave instead of barley malt syrup. From what I understand, the barley malt syrup gives more flavor to the bagel.
- To poach my bagels I used brown sugar instead of regular sugar and add some baking soda in the water.
- I try to create some steam in my oven like I do for my bread so the bagels have a nice crust. To do so, I first preheat my oven with an empty heavy pan (or you can use the oven broiler pan) positioned in the lower part of the oven. When I am ready to put my bagels inside I pour some hot water or a half dozen of ice cubes in the pan and spray some water on the door to give some steam and close the door quickly. When I rotate the pans I spray the door again and quickly close until my bagels are golden.
- It is also great to be able to add more seeds on the other side of the bagel. Bagels from the store always miss this part.
- I read that to have really chewy bagels, you need to use high gluten flour, but you cannot find this type of flour in a grocery store. I will say that bread flour worked just fine for me (I tend to use either King Arthur or Bob’s Mill for this recipe).
I can tell that my kids didn’t miss the bagels from the store anymore at all. They want me to try some others flavors. Stay tuned…
- 2 cups warm filtered water
- 1 teaspoon active dry yeast
- 28.5 ounces bread flour
- 1 tablespoon agave or honey or brown sugar
- 2 teaspoon kosher salt
- Cooking spray
- 1 white egg
- 12 cups water
- ¾ cup brown sugar
- 1 teaspoon baking soda
- Sesame seeds
- Combine 2 cups of warm filtered water, yeast, and 1 tablespoon of agave or honey in a measuring cup. Let it rest for 5 minutes or until bubbles form on the surface.
- Weigh on a scale 28.13 ounces flour. Add the flour, salt, and the yeast mixture into the bowl of your stand mixer fitted with dough hook. Mix dough at low speed for 6 minutes.
- Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining ¼ cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 30 minutes (I put mine in a lightly preheated oven).
- Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball.
- Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 ½-inch hole. Place bagels on a baking sheet with parchment paper. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 30 minutes (bagels will rise only slightly).
- Place a heavy pan on lower part of the oven and preheat to 450°.
- Combine 12 cups water, 1 teaspoon baking soda, and ¾ cup brown sugar in a big sauce pan or Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for one side 1mn30 than flip the bagels and continue to cook 1mn30. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of 3.
- Beat the white egg and brush each Bagels (this allow seeds to stick better to Bagels). Then return them in sesame seeds.
- Divide the bagels between two baking sheets lined with parchment paper. Pour some hot water in the heavy pan or throw a half dozen of ice cubes. Put the bagels inside the oven and spray the door with some water and close the door quickly.
- Bake at 450° for 7 minutes. Rotate pans, spray again the door close quickly and bake for 7 minutes or until golden. Cool on wire racks.
Miam on en mangerait !
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=> On en mangerait même avec ou sans modération !
Merci Lolo tu es mon premier supporter ! Quand vous viendrez nous voir je vous en ferai.
Pour le pain c’est pareil, tu vaporises un peu juste au moment de l’enfourner !
Ils sont très beaux en tout cas, ok pour les déguster à l’occasion :))
Pour repondre a ta question, comme les bagels sont poches dans l’eau juste avant la cuisson dans le four il n’est pas necessaire de vaporiser de l’eau au moment de les enfourner.
Chaque fois que je fais des bagels aux cranberries je pense toujours a toi 😉