Bagels

Hey Guys,

So, Bagels this week... And wow, it's surprisingly hard to make bagels as well; to get the glossy crust and chewy dough that is so typical of it, the bagel has to be boiled briefly before baking above a water bath.
On top of the bagels are poppy seeds, though a variety of other toppings can be used, such as sesame, pumpkin, caraway or fennel seeds amongst others. Bagels can have a huge range of flavourings as well, incorporated into the dough like onion, garlic and salt or sweeter flavours such as blueberry and chocolate. The variety of fillings is also massive; though the most popular is the bagel being done "New York Style", cream cheese and salmon, with a little red onion, lemon and black pepper.

Though typically the bagel is linked to New York, it is actually thought that the bagel is originally from Poland in the 17th Century, before it was bought to America by Jewish immigrants in the 1880's where they sold them in bakeries on Manhattan's Lower East Side. The word bagel even comes from the Yiddish word "Begyl".
The center hole in the bagel, which distinguishes them from other buns, was to allow them to be strung up and therefore, more easily transported.

These twice cooked breads are slow risen so if you do intend to make these, start early in the day. Also, once you are at the boiling stage, be very careful with adding each ingredient to the poaching liquid. The bicarbonate of soda and salt will react in the water by frothing up. The first time I made these, the poaching liquid actually frothed over and out of the saucepan, and onto the hob.
This recipe is from the same magazine that my previous blog update recipe was from.

Bagels - From A Waitrose Magazine

Makes 8

Making Time - 35mins, plus resting, proving and cooling time
Cooking Time - 25mins

Ingredients

• 1 Tbsp Malt Extract (Or Honey)
• 500g Strong White Bread Flour
• 1 Tsp Easy Bake Yeast
• 2 Tsp Salt
• 1 Egg, lightly beaten
• Vegetable Oil, for greasing
• 1 Tbsp Poppy Seeds

Poaching Liquid

• 1 Tbsp Malt Extract (Or Honey)
• 1 Tbsp Bicarbonate of Soda
• 1 Tsp Salt

1. Stir the malt extract (or honey) into 250ml hot (but not boiling) water. Mix the flour, yest and salt in a large bowl, make a well in the centre and pour in the malt water and 1/2 of the egg. Mix to a firm (but not dry) dough, rest for 5 minutes, then knead by hand for 10 minutes (or 5 minutes in a free-standing mixer). Put in a lightly oiled bowl, cover with clingfilm and leave to rise at room temperature for 2-3 hours.

2. Line a large baking sheet with lightly oiled baking parchment. Divide the dough into 8 pieces (roughly 100g each). Roll each into a smooth ball, turning in your hands and tucking the edges under. Press your thumb directly through the centre to make a hole, then roll between your fingers (or against the work surface) to create a ring with a 2-3cm hole in the middle. Place on the tray, smoother-side up and repeat with the remaining dough. Cover with oiled clingfilm and leave to rise for 30-40 minutes, until slightly puffed up.

3. Preheat the oven to 240 degrees centigrade/gas mark 8; set a wire rack on the middle shelf and put on a large roasting tin on the base of the oven. For the poaching liquid, bring a large saucepan of water to the boil, lower to a simmer and, one at a time, stir in the malt extract (or honey), bicarbonate of soda and salt (be careful as it will foam up).

4. Two or three at a time (depending on the size of your pan), gently lower the bagels into the simmering poaching liquid. Poach for 3 minutes, turning halfway through, then remove using a slotted spoon and place on a wire rack. Brush the tops lightly with the remaining egg and sprinkle with the seeds, then transfer back to the lined baking sheet.

5. Once all the bagels have been poached, put the tray on the middle shelf of the oven and fill the bottom roasting tin with just-boiled water to create steam. Immediately lower the heat to 190 degrees centigrade/gas mark 5, and bake for 15 minutes. (You may find it easier to poach and bake the bagels in two batches of four.) Transfer to a wire rack and leave to cool completely before serving.

Please Enjoy!!!