This bagel recipe is not like the traditional one with long, slow, cold fermentation even though that is the trick to bake a good bagel. Mine one it’s simple and delicious as I always promised. To form a chewy bagel, I have used the strong bread flour over the regular bread flour. Strong bread flour contains higher protein content which will prompt more gluten formation in the dough – i.e. helps give the bagel its chewy texture.
Bagel dough is stiffer than the average bread variety, because it contains less water. This makes it hard to work with but essential for the texture. For me, I think the most annoying part hard to give a good shape. As many other recipes recommended roll the dough into a sausage, and join the two ends together, I just roll punch a hole in a ball of dough. Lazy me. There’s no right or wrong with both, it’s up to you how to shape it.
- To check if the bagel successes, text the dough into boiling water. Dough should float to the top right away. When this happens, it’s time to boil the bagels.
- Remember to drain all the water before you transfer to the baking tray.
Ingredients: (Serve 16 mini bagel/ 8 regular size bagel)
- 500g Strong bread flour
- 300ml Water
- 1tbsp Instant yeast
- 1 1/2 tsp Salt
- 3 tbsp Sugar
- 2 tbsp Oil
- 1tbsp Honey
- Add the flour, water, yeast, salt, and sugar in a large mixing bowl and knead for around 10 minutes, or until dough is elastic.
- Flouted the work surface and knead the dough by hand for further 1-2minutes, then cover with a kitchen towel and let the fermentation to do the magic. For around 2 hours or until it’s double its size.
- Transfer the dough to a floured work surface and knock the air out. Knead for couple minutes and divide the dough into equal-sized portion.
- Roll the dough into a sausage shape and join the ends to form a circle. Alternative, gently press the dough into a circle, and punch a hole with your finger through the middle of the dough. Repeat with the remaining doughs. Set aside.
- Meanwhile, heat a pot with water over medium heat to boil. Add the honey to the pot.
- Preheat oven to 220 degrees. Transfer the bagels to the boiling honey water for approximately 1 minute for each side of the bagel.
- Remove the bagels with a slotted spoon and place them on the parchment-lined baking tray. You can sprinkle the toppings such as popper seeds or no topping.
- Bake the bagels for around 15-20 minutes, or until it’s brown. Enjoy.