I’m a bread Lover and since my childhood I’ve loved playing with dough. The stretchy and sticky texture, kneading, the smell of the fresh yeast, the bubbles and watching the dough rise. If you’ve never tried to make bread before, you should at least try it once in your life!
Last week, I missed Fiesta Friday but today I’m on time for Fiesta Friday #122 with some fresh, delicious and home made bagels. I like these bagels with a hole in the middle. I discovered these beauties when I was living in Montréal, so great when they’re warm, and perfect for sandwiches or served for breakfast with salted butter and maple syrup on the top. A treat for my taste buds.
This recipe is adapted from the book “How to make bread” from Emmanuel Hadjiandreou. In his book, the entire process is made by hand, but lazy me used a stand mixer.
Serves: 6 bagels
Ingredients: (for the dough)
- 500g of plain flour/all purpose flour
- 20g of caster sugar
- 5g of fresh yeast
- 10g of salt
- 20g of melted butter
- 1 egg
- 250ml of warm water
- 1 egg yolk for the brush
- Sesame seeds
- Nigella seeds
- In the mixing bowl on the stand mixer add the flour and the sugar.
- Crumble the fresh yeast in the middle and add the salt on the side.
- Start to mix all the ingredients with the hook of your stand mixer on a low speed.
- In a medium bowl whisk 1 egg with 250ml of water.
- Add the mix into the bowl and now mix on a medium speed for a few minutes.
- Add the melted butter.
- Finally mix on a high speed until the dough becomes elastic and detaches from the bowl.
- Cover the dough with a clean kitchen cloth and let the dough rise for 1 hour.
- After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
- Divide the dough into 6 equals balls.
- Roll each ball to make a perfect round shape.
- Using your fingers make a hole in the middle and stretch out the dough to make the hole larger.
- Flour a baking tray and transfer the bagels on the top.
- Let the bagels rise for 10mn
- Bring a large pot with 1,5 liters of water with 5g of salt to boil.
- Add 3 bagels at the same time into the large boiling pot.
- Cook for a few minutes then flip the bagels and let them boil for 3 more minutes.
- Remove the bagels with a spatula and put them on a floured baking tray (let them cool for a few minutes).
- Preheat the oven to 240C degrees.
- Brush each bagels with 1 egg yolk and sprinkle the tops with sesame seeds or nigella seeds.
- Bake the bagels and reduce the heat to 200C degrees.
- Cook for 15 minutes (more or less depending the oven).
- Remove from the oven and serve your bagels with any topping that you like and enjoy (I added some smoked salmon and Greek yogurt with dills).
PS: If you use dry yeast follow the instructions behind the package.