Just Baking: Homemade Yeast, No Yeast Quick Bread Recipes Cookbook for Beginners. Start Your Own Bakery with This Bread Making Bible by Wilson Emily

Author:Wilson, Emily [Wilson, Emily]
Language: eng
Format: epub
Published: 2020-10-03T16:00:00+00:00

These bagels are much better than the store-bought ones and also way cheaper.

Ingredients:

Water, at 110 degrees F

1 ½ cups

Yeast, active, dry

1 tablespoon

Brown sugar

1 tablespoon

All-purpose flour

4 cups

Salt

2 teaspoons

Water, at room temperature

8 cups

Cane sugar

1 tablespoon

White sesame seeds

3 teaspoons

Instructions:

Take a large bowl, pour in warm water, sprinkle with yeast and brown sugar, stir well and then let the mixture rest for 5 minutes until emulsified.

Whisk in salt and flour by using an electric beater until incorporated, then spoon the dough onto a clean working space dusted with flour and knead for 10 minutes until elastic.

Take a large bowl, grease it with oil, place dough in it, brush oil on top, then cover the bowl with a kitchen towel and let it rest for a minimum of 1 hour and 30 minutes at a warm place.

Then spoon the dough onto a clean working space dusted with flour, divide it evenly into eight pieces and then shape each piece into a round ball.

Cover the balls with a kitchen towel and then let them rest for a minimum for 30 minutes at a warm place.

Meanwhile, prepare the water bath for bagels and for this, take a large pot, place it over medium heat, pour in water and cane sugar, and bring it to a gentle simmer.

Switch on the oven, then set it to 425 degrees F (218°С) and let it preheat.

After 30 minutes, prepare bagel and for this, take a dough ball, poke a hole in its center and then stretch the hole about 2-inch by using the finger.

Place prepared bagel onto a baking sheet greased with oil and then prepare more bagels from the remaining dough balls in the same manner.

Then carefully drop bagels into simmering water, don’t crowd the pot, and switch heat to medium-high level to bring water to a gentle boil.

Simmer bagels for 2 minutes, flip them, continue simmering for 1 minute and then return them onto the baking sheet by using a strainer.

Repeat with the remaining bagels, bake them for 15 minutes, then sprinkle seeds on top of bagels and continue baking for 10 minutes until golden brown.

When done, transfer bagels onto the wire rack and cool them for 10 minutes.

Serve straight away.

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