Ever since becoming a wifey-wife, I’ve become the proverbial domestic queen bee – from zapping off grease on pans to spraying bleach in a frenzy at the loo, I’ve got it down. To top it off, I’ve tried my hand at baking. Never being much of a baker (EVER) taking a step into baking is a pretty big deal for me. After a few successful muffins and brownies, I decided to tread my way into making bagels.
After trying genuine bagels in New York, I thought I would give it a go – yes, WITHOUT a mixer and yes, WITHOUT much of a recipe. However, I managed to succeed in my efforts despite my inherent derpiness. BEHOLD! HOW TO MAKE BAGELS!
– method shamelessly taken from here with a few small modifications –
Makes 12 bagels.
- 1 1/2 cups (375ml) warm water
- 3 tsp dried yeast
- 2 tbs caster sugar
- 4 cups (600g) plain flour
- 2 tsp salt
- 8 cups (2 litres) water, extra
- 1 egg yolk
- 1 tbs milk
- 2 tbs sesame seeds (or topping of your choice)
1. Combine the warm water, yeast and half the sugar in a small jug. Set aside for 5 minutes or until frothy.
2. Combine the flour and salt in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Place in a large bowl and loosely cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes or until dough rises by half.
3. Preheat oven to 180°C. Combine extra water and remaining sugar in a large saucepan over high heat; bring to the boil. Reduce heat to medium; bring to a simmer.
4. Brush an oven tray with oil. Divide the dough into 12 even portions. Roll each portion into a ball.
5. Take a ball of dough, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squash and roll these two ends together to create a circular bagel shape!
6. Place on the oiled tray and set aside for 10 minutes to rise slightly.
7. Add 4 of the bagels to the simmering water and cook for 3 minutes. Use a slotted spoon to turn and cook for a further 3 minutes. Use the slotted spoon to remove and transfer to oiled oven tray. Repeat in 2 more batches with remaining bagels.
8. Whisk the egg yolk and milk together in a small bowl. Brush evenly over each bagel and sprinkle with sesame seeds. Bake in preheated oven for 20 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.