Bagels for breakfast

Bagels for breakfast
Bagels for breakfast
Ingredients:
1 tablespoon barley malt syrup, honey, or rice syrup,
1 teaspoon instant yeast
1 1/2 teaspoons salt,
1 cup lukewarm water (about 95°F or 35°C)
3 1/2 cups bread flour

Method:
Bagels for breakfast:  First of all,  to make the dough, stir the malt syrup, yeast, and salt into the lukewarm water.
Place the flour into a mixing bowl and pour in the malt syrup mixture.

If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes.
If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended.
Let the dough rest for 5 minutes.

Resume mixing with the dough hook on the lowest speed.  Do this for another 3 minutes,  or transfer to a very lightly floured work surface and knead by hand for about 3 minutes.
If the dough seems too soft or overly tacky, mix or knead in a little more flour.

In addition,  place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic
Let the dough rise at room temperature for 1 hour.

When you are ready to shape the bagels, prepare a sheet pan by lining it with parchment paper.
Thereafter misting it with spray oil or lightly coating it with oil.

Divide the dough into 6 to 8 equal pieces. Roll each piece into a ball. Poke a hole through the center of the ball to create a donut shape.

Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.

Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight.

Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them. Top them with dried onion or garlic.garlic flakes.

Put them in an oven with heat of 450°F (232°C).
Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet.

Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.
Finally, cool on a wire rack for at least 30 minutes before slicing or serving.
MyAlberton

 Bagels for breakfast

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