Second attempt at Bagels went much better than the first
Second attempt at Bagels went much better than the first
by JohnTheWegie
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JohnTheWegie
After my first attempt went horribly wrong (accidentally added too much salt, dough didn’t rise), these came out much better. Only made 2 so far but produced enough dough for 6 large bagels:
500g Bread flour 250g warm water 150g active 100% hydration starter 9g salt 26g granulated sugar
All ingredients added to my stand mixer and mixed until a shaggy dough formed. Then left to rest for half an hour and mixed again with the dough hook attachment until the dough was nice and smooth. Dough was then left to double in size in a covered bowl (used the proving setting on my oven, 40°C for 2hrs), after which time I divided the dough into 6 pieces and left in a covered tub overnight in the fridge (not strictly necessary, I just wanted to make them fresh for breakfast). This morning I took 2 of the balls, poked a hole in each and stretched by carefully spinning around my finger. I then dropped them into a pot of boiling water mixed with a tablespoon of bicarbonate of soda and 40g honey. Each was simmered for around 30 seconds a side, fished out with a slotted spoon and placed on a baking tray and sprinkled with topping (I used a mix of sesame seeds, cracked black pepper, garlic granules, onion salt and nigella seeds). Bung in the oven at 180°C for 25 minutes, job done!
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After my first attempt went horribly wrong (accidentally added too much salt, dough didn’t rise), these came out much better. Only made 2 so far but produced enough dough for 6 large bagels:
500g Bread flour
250g warm water
150g active 100% hydration starter
9g salt
26g granulated sugar
All ingredients added to my stand mixer and mixed until a shaggy dough formed. Then left to rest for half an hour and mixed again with the dough hook attachment until the dough was nice and smooth.
Dough was then left to double in size in a covered bowl (used the proving setting on my oven, 40°C for 2hrs), after which time I divided the dough into 6 pieces and left in a covered tub overnight in the fridge (not strictly necessary, I just wanted to make them fresh for breakfast).
This morning I took 2 of the balls, poked a hole in each and stretched by carefully spinning around my finger. I then dropped them into a pot of boiling water mixed with a tablespoon of bicarbonate of soda and 40g honey. Each was simmered for around 30 seconds a side, fished out with a slotted spoon and placed on a baking tray and sprinkled with topping (I used a mix of sesame seeds, cracked black pepper, garlic granules, onion salt and nigella seeds).
Bung in the oven at 180°C for 25 minutes, job done!