I was never a big fan of bagel but these homemade bagels are really good. Why will someone decide to make homemade bagel, you may ask. Well, cos I have never and I want to. See, when you are really into baking, there are a few items in the book that will give you street credit. First and foremost, making homemade croissant. That is the ultimate street cred a home baker can get from everyone.
The second one, is of course, making your own bread loaf at home. Then come the choux pastry, pies, and etc, not necessary in the order but you get the idea. So, how does bagel rank when it comes to street cred? Pretty high, since people rarely make them at home. No, they are not that difficult but it can be tedious to some, considering you have to boil them first before baking them.
Yup, not only will you need the patience to knead them, let them rise, shape, let them rise again, you will also have to boil them prior to the final baking process. Plus, you can pretty much get bagels everywhere. The homemade once though are pretty specials, you can add whatever toppings you want.You can also opt to make it as chewy as you like, just add the boiling time. Enough said!
Homemade NY-Style Bagel (Adapted from Sophisticated Gourmet)
Ingredients
300g King Arthur's Bread Flour
200g King Arthur's White Whole Wheat Flour
1 1/2 tsp Kosher salt
1 1/2 Tbsp sugar
1 1/4 cup lukewarm water
1 Tbsp Active Dry Yeast
1 Tbsp Brown Sugar
Directions
1. In your bread machine, add in water and sugar. Add salt to flour. Mix well. Add the flour to the water-sugar mix. Make a well in the center and add in your yeast. Set bread machine to the dough cycle and let it go.
2. Once dough is done proofing in bread machine, turn it out onto a clean work surface. Punch down dough and let it rest for 10 minutes.
3. Divide dough into 8 equal portions.
4. Shape dough into balls by molding the dough using the palm of your hands against the work surface in circular motions.
5.Using your finger, poke a hole in the center and stretch the dough to about 6-inches in diameter.
6. Place dough on baking sheets covered with parchment paper. Cover with clean kitchen towel. Let dough rest for 10 minutes.
7. Meanwhile, bring a large pot of water to boil. Add in a tablespoon of brown sugar. Stir till dissolved. Also, preheat oven to 425F.
8. Once water comes to a rolling boil, reduce heat to medium low. Boil bagel about 2 minutes per side.
9. Place boiled bagels on baking sheets. Once all bagels are done boiling, bake in preheated oven for 20 minutes till golden brown.
10. Let cool on wire rack. Serve with cream cheese, butter or preserves.
Homemade NY-Style Bagel (Adapted from Sophisticated Gourmet)
Ingredients
300g King Arthur's Bread Flour
200g King Arthur's White Whole Wheat Flour
1 1/2 tsp Kosher salt
1 1/2 Tbsp sugar
1 1/4 cup lukewarm water
1 Tbsp Active Dry Yeast
1 Tbsp Brown Sugar
Directions
1. In your bread machine, add in water and sugar. Add salt to flour. Mix well. Add the flour to the water-sugar mix. Make a well in the center and add in your yeast. Set bread machine to the dough cycle and let it go.
2. Once dough is done proofing in bread machine, turn it out onto a clean work surface. Punch down dough and let it rest for 10 minutes.
3. Divide dough into 8 equal portions.
4. Shape dough into balls by molding the dough using the palm of your hands against the work surface in circular motions.
6. Place dough on baking sheets covered with parchment paper. Cover with clean kitchen towel. Let dough rest for 10 minutes.
7. Meanwhile, bring a large pot of water to boil. Add in a tablespoon of brown sugar. Stir till dissolved. Also, preheat oven to 425F.
8. Once water comes to a rolling boil, reduce heat to medium low. Boil bagel about 2 minutes per side.
9. Place boiled bagels on baking sheets. Once all bagels are done boiling, bake in preheated oven for 20 minutes till golden brown.
10. Let cool on wire rack. Serve with cream cheese, butter or preserves.
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