This recipe proofs you can make in own kitchen chewy bagels with the ingredients you always have at home.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Prepare two large baking sheets and preheat the oven to 200 ºC.
For the dough, mix 360ml warm water and yeast together in the bowl cover and leave for 5 minutes.
In the meantime, in a mixing bowl, add the flour, sugar, salt and mixture of yeast and water. Mix with the mixer on lower speed for 2 minutes. If you have a good mixer you can mix the dough on medium speed, otherwise knead the dough with your hands for 4-5 minutes.
Grease a large bowl and place the dough in the bowl and cover the bowl with foil or a clean kitchen towel. Leave the dough to rise at room temperature for 60-90 minutes or until double in size.
Once the dough got bigger and it is ready, take it out of the bowl and punch it down to release air bubbles Divide the dough into 8 equal pieces. Shape each piece into a ball, it does not to be a perfect shape. Press your finger through the canter of each ball to make a hole and make round movements to make sure the hole stays there.
After you done all of the bagels, spread them over baking sheets and cover with kitchen towel and leave to rest for a few minutes as you prepare the water for boiling.
Fill a large and wide pot with 2-3 l of water. Pour in the honey and bring water to a boil, then reduce heat to medium-high. Place bagels in, 2-4 at a time (depends how wide is your pot) you need to make sure they have enough room to float around. Cook the bagels for 1 minute on each side.
With a brush, spread the egg wash (egg white and 1 tablespoon of water) on top and around of bagels.
(optional) sprinkle over any seeds to stick on the egg wash.
Place 4 bagels on each baking sheet and bake for 20-25 minutes, rotating the pan middle way through. Bagels should be golden brown once they are done.
Remove from the oven and allow bagels to cool down.
Preparing In The Kitchen
Prepare two large baking sheets and preheat the oven to 200 ºC.
For the dough, mix 360ml warm water and yeast together in the bowl cover and leave for 5 minutes.
In the meantime, in a mixing bowl, add the flour, sugar, salt and mixture of yeast and water. Mix with the mixer on lower speed for 2 minutes. If you have a good mixer you can mix the dough on medium speed, otherwise knead the dough with your hands for 4-5 minutes.
Grease a large bowl and place the dough in the bowl and cover the bowl with foil or a clean kitchen towel. Leave the dough to rise at room temperature for 60-90 minutes or until double in size.
Once the dough got bigger and it is ready, take it out of the bowl and punch it down to release air bubbles Divide the dough into 8 equal pieces. Shape each piece into a ball, it does not to be a perfect shape. Press your finger through the canter of each ball to make a hole and make round movements to make sure the hole stays there.
After you done all of the bagels, spread them over baking sheets and cover with kitchen towel and leave to rest for a few minutes as you prepare the water for boiling.
Fill a large and wide pot with 2-3 l of water. Pour in the honey and bring water to a boil, then reduce heat to medium-high. Place bagels in, 2-4 at a time (depends how wide is your pot) you need to make sure they have enough room to float around. Cook the bagels for 1 minute on each side.
With a brush, spread the egg wash (egg white and 1 tablespoon of water) on top and around of bagels.
(optional) sprinkle over any seeds to stick on the egg wash.
Place 4 bagels on each baking sheet and bake for 20-25 minutes, rotating the pan middle way through. Bagels should be golden brown once they are done.
Remove from the oven and allow bagels to cool down.
