Bagels

A real bagel, with the chewy crust and dense dough is hard to find. Most are either stale or too compact, especially outside of the US. Bagels are not uber-popular in Switzerland and thus, finding a really tasty one with the right amount of grains and the right amount of chewiness is difficult.

I perused recipes online and found that this one is super easy to make. Bagels take a little time to make, since you have to poach the raw dough before baking it in a hot oven. Poaching makes the crust chewy, so it’s a step that must not be forgotten.

 

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Makes six to eight

 

3½ cups all-purpose flour

2 tsp salt

¼ tsp granulated yeast

1 tbsp honey

1 cup + 2 tbsp warm water

 

1 tsp salt

2 tsp baking soda

 

Mixed Seeds (I used poppy seeds and sesame)

Rock Salt

 

1. In a stand mixer fitted with a dough hook, mix the flour, 2 tsp salt, the yeast, honey, and water. Knead on medium for 3-5 minutes, or until dough is smooth and tacky.

2. Roll dough into a ball and deposit in a large, slightly greased bowl. Cover with plastic wrap or a kitchen towel and let proof (double in size) for approximately 2-3 hours.

3. Line a baking sheet with a silicone mat or with parchment paper. Divide your dough in 6 to 8 pieces (my batch made 7 bagels), and roll each piece out into a thick log. Wrap it around the palm of your and overlap the ends by 1 inch. Pinch them together so as to form a hoop (the traditional bagel shape), then place them on your baking sheet, in a drift-free place.

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4. Leave them a minimum of 6 hours this time (I left them overnight). They should double in volume. If they don’t, just leave them longer. Do not put them in the fridge for it will stop them from rising!

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5. Preheat oven to 500 F or 240 C. Fill a large pot with at least 4 inches of water. Add 1 tsp salt and 2 tsp baking soda. Simmer. Drop each raw bagel in the simmering water and poach for 1 minute, then flip over and cook another 30 seconds. With a slotted spoon, drain the water over the pot, then return boiled bagels to baking sheet. Repeat for each bagel.

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6. Sprinkle bagels with seeds or rock salt. Some people brush a little egg white on the top to make the seeds stick, but the residual water makes the toppings stick just fine.

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7. Slip the baking sheet in the oven. Lower the temperature to 450 F or 200 C. Bake for 8 minutes. Rotate your baking sheet and bake for another 8-12 minutes or until golden brown and puffed up.

8. Pull them out of the oven and let them rest 30 minutes before cutting them open and admiring your secret bagel-making talent.

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