Pairs well with Homemade Bagels
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Homemade Bagels
(2.0)
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Dense, chewy bagels perfect for holding juicy salt beef.
00:10:00 total
Serves 8
easy
Grain / Bread Course
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Ingredients
- Strong white bread flour - 500 g (Provides structure)
- Water - 300 ml (At room temperature (30-32°C))
- Fresh yeast - 10 g (For leavening)
- Malt powder - 1 tbsp (For flavor)
- Salt - 10 g (Essential for taste)
- Bicarbonate of soda - 2 tbsp (For boiling the bagels)
- Barley malt syrup - 1 tbsp (Enhances color and taste)
Instructions
- Make the Dough: Dissolve yeast in warm water. In a bowl, combine flour, salt, and malt powder. Slowly add the yeast mixture and knead for 10-12 minutes until smooth.
- First Proof: Shape the dough into a ball, cover with a damp cloth, and let rise in a warm place for 45-60 minutes until doubled in size.
- Shape the Bagels: Divide dough into 120 g portions. Roll into balls, then poke a hole in the center and stretch into a ring shape.
- Cold Proof: Place shaped bagels on a tray, cover, and refrigerate overnight for better flavor.
- Boil the Bagels: Bring water to a boil, add bicarbonate of soda and barley malt syrup. Boil bagels for 30 seconds per side.
- Bake: Transfer bagels to a baking tray and bake at 220°C for 10 minutes until golden and crisp.
