With everyone hording more bread then they could possibly consume, I have decided to fight back, by making my own. I bought bread flour and all-purpose flour and a bunch of instant dry yeast that I’ve been using to expand my bread baking skills. Bread making is easier than it looks and because everyone should (if you can) be working from home it’s the perfect time to let these somewhat time consuming bakes rise as you jump from conference call to conference call.
I managed to get more bread flour then all-purpose flour so I have been researching recipes I can make with limited supplies, and to my (very happy) surprise bagels are easy and simple.
Ps. If you prefer to watch a cooking tutorial check out my video on instagram @kaschaskitchen
Here’s what you’ll need:
Dough
- 1 tablespoon of instant yeast
- 4 cups of Bread Flour
- 2 teaspoons salt
- 1 tablespoon of brown sugar or barley malt syrup
- 1 1/3 cups lukewarm water
Water bath
- 8 cups of water
- 2 tablespoons of brown sugar or barley malt syrup
- 1 tablespoon granulated sugar
Combine all of the dough ingredients and knead vigorously for 15 minutes (if you’re kneading by hand). You’ll need a lot of arm strength for this – I actually broke a sweat… so take that as your warning. The dough will be quite stiff.
Place the dough in a lightly greased bowl, seal with plastic wrap and set it aside to rise until it’s puffy 1 to 1 1/2 hours.
Grease two baking sheets and start dividing the dough into 12 or 8 (if you want giant bagels). Use a scale to measure out the weight if you want them to be perfect or do it by eye.
Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly.
Time to make the water bath!
While the dough is resting, heat up the water, brown sugar and sugar to a very gentle boil in a large pot.
Preheat your oven to 425°F.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it’s about 2″ in diameter. Place six bagels on each of the baking sheets.
Place the bagels into the water bath 3 at a time if possible, into the a gently boiling water. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
To make everything or sesame seed or poppy seed (or whatever seed) bagels, brush each bagel with a glaze made of 1 egg white beaten. Glaze each bagel, and sprinkle heavily (real heavy if you know what’d good) with seeds.
Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like.
You can let them cool complete… but after about 5 minutes I ate one because butter on a warm everything bagel is my happy place!
These bagels won’t last as long as store bought because there are no preservative but they are so delicious they will be gone in a few days anyways
KASCHA'S KICTHEN 