Bagels are definately a favourite treat of mine but they are so darn expensive. When I eat them I feel empowered as if I'm in New York walking fast.
so many toppings.
so many combo's.
a decidophobic's worst breakfast.
So to make bagels more accessible to the everyday non Brooklyn'r I have discovered a recipe that takes not too much time and not too much prep. And barely even touches the wallet.
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 ½ cups of warm water
3 ½ cups (500g) of bread flour or high gluten flour (will need extra for kneading)
1 ½ teaspoons of salt
poppy,pumpkin or sesame seeds for topping
In ½ cup of the warm water, add the sugar and yeast. Do not stir. Let it sit for five minutes.
Then add the remaining cup of water and stir to dissolve
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast mixture.
Mix into a moist and firm dough.
On a floured countertop knead the dough for about 10 minutes until it is smooth and elastic. Continually working in more flour.
Lightly brush a large bowl with oil and turn the dough in it to coat. Cover the bowl with a damp dish towel or gladrap. Let rise in a warm place for 2 hours, or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes
Dvide the dough into 8 pieces, and gently form into balls. (try not to push the air out)
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled baking sheet. Allow to rest for 10 mins while you preheat oven to 220'C
Bring a large pot of water to a boil. Reduce the heat. Lower the bagels into the water (as many that will fit) and allow 1 min on each side, or longer if you like them chewier.
Place them back on the tray to give them an egg wash and cover with toppings, Or plain flour is fine.
Bake for 20 minutes, until golden brown
Toast and generously coat in cream cheese and your favourite topping. Good.