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Easy Hand Kneaded Bagel
Ingredients:

200 grams Bread (or cake) flour
1/2 tbsp Sugar
1 pinch Salt
2/3 tsp Dry yeast
120 ml Lukewarm water
1 tbsp Honey (or sugar)

Instruction:

Blend the flour and salt. Mix the water with the sugar and yeast, and allow it to soak. Sprinkle the flour evenly over the water and cut in with a spatula. Once the mixture begins to stick, use your hands to bring it to one mass. After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough. Continue until there are no lumps. Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes. If you're letting it rise at low temperature, leave step 4 in the fridge over night. In the morning, warm up the dough by kneading a bit and then proceed to step 5. Divide into small portions, knead and form small balls. Cover them with a damp towel and leave them at room temperature for at least 10 minutes. Preheat the oven to 200C. Stick your finger in the center and make a hole. Make sure the hole is in the middle from bird's eye view so that the dough expands evenly. Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C. Add honey to bring out the glaze. Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds. Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready. This is a cross-section. Fluffy and chewy, just as if they are store-bought Freshly made and still warm. If you're filling the bagel, flatten the shape in an oval in step 5. I made it into a egg salad sandwich.

Source: cookpad.com