SOFT, CHEWY BAGELS

Recently, I posted a Soft Pretzel Recipe…..these are similar, and just as easy to make. You just need a bit of time, and a hungry stomach! Who doesn’t enjoy a soft, chewy bagel for breakfast, or any ol’ time!

 In my heap of Cookbooks, thrown on a shelf….I found an old favorite called the “Complete Book of Small Breads,” and this great recipe. There are two main types of bagels: water and egg. Those form the basis for all the different types of bagels with which you’re probably familiar. I’ve tried both over the years, but the water variety is much simpler. You really do need to try this recipe…..I think the taste and texture is amazing. You won’t believe that so few ingredients are involved., and it’s deceptively simple. They also freeze well, so we should all make these more often.

 INGREDIENTS

 3 1/2 c. bread flour

note: You can substitue all purpose flour, but the bread flour makes for a better, chewier bagel.

You might also have to use a little extra all purpose flour
 2 1/4 tsp instant or active dry yeast
 2 tbsp sugar
 1 tsp salt
 1 1/2 c. hot water
 1 1/2 Tbsp malt syrup (optional), for boiling bagels;
 1 1/2 Tbsp of sugar can be used instead

* I used the sugar

Egg wash for brushing the tops before adding sesame seeds, poppy seeds, etc.

You can add garlic salt, Parmesan, etc.

I glaze my bagels & add the seeds shortly before the end of baking time.

This way, the seeds won’t get too brown.

 DIRECTIONS:

Mix all dry ingredients except for salt together; once they are fully combined, mix in salt. Add the water and stir until it’s impossible to do so; knead from this point forward until all ingredients are fully combined and a smooth, elastic ball is formed. If necessary, sprinkle more flour over your hands by the teaspoonful if the dough is too sticky, but don’t overdo the flour. Cover with a towel and let rise in a warm place, free from draft until doubled in bulk; about 2 hours. When two hours have elapsed, punch dough down and turn out onto a lightly floured surface.

Meanwhile, preheat oven to 425F and bring a large pot of water to a boil on your stove. Add 1 1/2 tbsp of either malt syrup or sugar to the water you’re bringing to a boil. Divide dough into 8 balls of the same size. Flatten each ball into a disc. Punch a hole in the center with your thumb and smooth and pull the resulting bagel into shape. Allow them to sit undisturbed for 5-10 minutes. Place a sheet of parchment on a baking sheet.

Boil the bagels, 3 or 4 at a time, in your pot of sugar or malt syrup water. Do not crowd the bagels. They should be boiled for a total of 1 minute; turn them over once in the middle of the boiling. Remove from water with a slotted spoon and place on a towel to drain; move quickly so that the bagels do not stick to the towel; you can also use a rack to dry them, if you prefer. Place boiled, drained bagels on the parchment on your baking sheet and bake for 25 minutes; when 25 minutes have elapsed, flip the bagels over and bake for 5 more minutes. Cool on a rack and serve any way you like.