Nice & crunchy is what you want for your delicious morning bagels!
BAGELS
(adapted from @badbakingbabe)
Ingredients:
150g Sourdough surplus
400g White bread flour
100g Whole wheat flour
200g water
10g salt
0.5 tsp baking powder
1 tsb sugar
Toppings: (OPTIONAL)
White & black sesame seeds
Linseeds
Sunflower seeds
Oats
Method:
1. Mix the flours, sourdough surplus, water and salt together and knead by hand or stand mixer till you get a smooth pliable dough. [Tip: If dough appears sticky, add more flour, in 10g increments till it’s non-sticky.]
2. Knead for 10 mins till it’s smooth and round off in the bowl. Rest for 30 mins.
3. Divide dough on floured surface into 9 pieces of 95g each and shaped into balls the way you would with boules.
4. Poke a hole in the centre of each ball and enlarge the hole to about 5cm (2 inch) diameter using your fingers to shape it into a ring. (see video on my instagram account).
5. Arrange the pieces on a greased tray, spaced at 2 cm apart to allow for the growth in size (see picture) as they proof for 4-8 hours in a warm place.
6. When proofing is done, prepare a boiling pot of water, add sugar and baking powder.
7. Carefully lift one uncooked bagel and slowly put into the boiling water till it floats up. After 20-30 secs, drain it with a slotted spoon and cool. [If you have a bigger pot, you can put in more bagels at one go.]
8. Do the same for all the other bagels.
9. Meantime, preheat the oven to 230 deg C (220 deg C for fan ovens).
10. If using toppings, arrange seeds in a bowl and coat each bagels on one side and then place them in a greased tray, seeded side upwards, spaced a little apart.
11. Bake for 20-25 mins till golden brown. ENJOY!
Comentarios