Bagels

Finally managed to get bagels working!

Credits

This recipe was adapted from one at the Sally’s Baking Addiction blog and a video at The Perfect Loaf channel

Ingredients

Dry Ingredients: 530g bread flour

Liquid Mix: 300g warm water (40°C); 1 tbsp brown sugar; 2 tsp salt

Leavening: 60g warm water (40°C); 1½ tsp dry yeast

Bath: 2 liters or so boiling water; 4 tbsp brown sugar

Steps

Dough Prep

Mix all ingredients together and knead to a smooth dough. Let rise for an hour.

Shaping

Mix the bath and set to boil while shaping. Preheat oven to 220°C.

Shape dough into a log, divide into 8 pieces, and shape as shown in the Perfect Loaf video, forming a small log from each piece, rolling one-handed to make a barbell, then rolling two-handed to form a string before joining the ends. Be sure to pinch well along the join line before the second roll to seal the bagel hoop.

Kettling

Set bagels in the boiling bath for about 30 seconds on a side, and place on baking trays. (Add toppings now if desired.)

Bake

Bake for 25 minutes.