Bread Machine: Bagels
My whole family loves bagels, and these are not only cheaper than the bought ones, but I know what's in them. We love them halved and toasted, and topped with cream cheese and jam or cinnamon sugar, or with ham and cheese melted under the grill :-)
As I've mentioned before, I have carpal tunnel so kneading is difficult for me: hence the bread machine. Of course, you can use this recipe without the bread machine, just knead the ingredients for 10 minutes and leave to rise until doubled in size, as you would for a normal loaf of bread, and then continue with the recipe.
Ingredients
350ml tepid water
1.5 tsp salt
1.5 tbs granulated sugar
500g (1lb) strong white flour
2 tsp dried yeast
Method
1. Add ingredients in the order listed to the pan. Fit into the bread machine and select the "dough' setting. Start cycle.
2. Remove dough from pan when the bread machine cycle is finished. Knock back and leave to rest for 10 minutes. Cut into 8 pieces. Shape each piece into a ball by rolling lightly between your palms. Form each ball into a ring by inserting a floured finger into the centre of each ball.
3. Work the finger in a circle to stretch the dough and widen the hole, until the hole is around one third of the diameter of the bagel.
4. Place the bagels on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 10 minutes.
5. Meanwhile, bring a large pot of water to the boil, then reduce heat to simmer. Using a perforated skimmer, lower bagels into the water in batches of 2 or 3 at a time. Boil, uncovered, until they rise to the surface (about 1 minute), turning them once.
6. Remove from the water using the skimmer, leave to drain. Transfer to a lightly oiled baking sheet, and bake in a preheated oven at 220'C (425'F) for 20 minutes, or until golden. Leave to cool on a wire rack.
From Bread, by Treuille and Ferrigno.
14 comments:
Wow, I had no idea they had to be boiled. Might give it a go over the weekend.
Do you make your own yoghurt? And if so where did you get your original culture from?
xDeb
yum, thanks for the reminder. i love bagels and theyre pretty easy so saturday morning here i come. greenfumb- just use a few spoons of shop purchased plain yoghurt.
Thanks! My kids love bagels, but there aren't any that are local. Since we are eating local, they haven't had bagels in quite awhile. I'll make some this weekend. Yay!
Lovely! Will make them soon. :) A touch of camembert on the bagel and smoked salmon on top. Yes!
Hi Julie,
I've just made my first ever bagels using your recipe. I have to refine my technique a bit but the kids loved them - I made the mistake of draining the bagels on paper towel, not a good idea, they sticks!
I will also have to give the 'artisan bread in 5 mins a day' recipe ago. Have you tried it?
Regards,
Bronwyn.
OOOHHHHH! So going to try these! They sound very easy to make. I am not a baker of breads (as much as cakes) so, what do you mean by "strong" flour. Is that a bakers term? Is it a type of flour? And is this term used in the US? I just love your blog and I so enjoy reading. Thanks so much! Abbie
Okay, I got to work and made these with my 3 y o son today, and they are soooo good. He keeps asking me for more "pang" the Korean word for bread. Very Easy to make, and I figured out that Strong Flour is Bread Flour here in the states. I used unrefined whole sugar cane (in almost same proportions, I was working with a 3 year old) and I topped mine with very course salt and others with cinnamon sugar before baking. Yummmy! thanks for the inspiration.
Hello everyone, sorry for my tardy replies!
@ Deb - Yes I make my own yoghurt. You can use plain yoghurt as a starter as Kel says, but I've found from experience that it must be gelatine-free to work. Organic yoghurts are generally gelatine-free. I now buy cultures from Cheeselinks - about $14 for enough culture to make 250 Litres of yoghurt - pretty cheap!
@ Kel - They are pretty straight forwards aren't they? But so good!
@ Karen - Have fun!
@ Veg - You would mention the "c" word when I'm feeling the need for some good local cheese wouldn't you? Mmmmmmmm.
@ Bronwyn - Oops! Ah well, I do things like that all the time LOL. Glad you all liked them though :-) Yes, I've had a go at the Artisan Bread but I got slack with it as we generally eat chunky rectangular loaves (which I bake a few at a time) rather than round boules which are best baked fresh. Loved the bread though, will definitely be resurrecting it again in the near future!
@ Abbie - Sorry for my slow reply, but yep, bakers flour is strong flour. Glad you liked them :-)
Cheers, Julie
I *love* to make bagels - and the best part (other than the eating) is getting creative with the different flavors and spreads to put on the top - and the warm smell of a freshly finished bagel hitting the plate.
Mmmmmm, the smell of fresh bread is something special, isn't it?
I made these bagels yesterday and my dough was extremely sticky. I used bread flour, should I have used a different flour? Any hints would be appreciated.
They did taste good, though...
I've been wanting to make bagels with my kids all month and now I'm really going to try to do it today. My daughter and I made them years ago and I was so surprised by how easy they were and how tasty! We also used to make our own honey cream cheese spread (just cream cheese with a bit of honey to taste and crushed walnuts) and it was delicious on top!
~Alicia
I've tried a few of your other recipes (LOVE the tortillas!), but this one has me stumped. I don't have a kitchen scale... how many cups of flour is 1 pound?
Hello ladies,
Anke - I'm sorry I haven't noticed your question before now, but for anyone else asking - when making bread of any type, the consistency of the dough will be affected by the weather, so if it is cold or humid you may need to use a little more flour to get the dough to the consistency you require.
Hi Alicia, Yum, I love bagels with cream cheese!
Joy - I'm sorry, I really have no idea! It's been a while since I've made them, so I couldn't estimate it for you at the moment. It's easier to use weights in recipes sometimes as everyone tends to pack their cups differently which can affect the recipe. Sorry I couldn't help more, have you tried Googling it?
Cheers,
Julie
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