5 tips for making perfect bagels

It’s not easy to obtain fresh, authentic bagels without baking them yourself.

by: Jess | 08 Aug 2014
baking, bagels, cooking

Glossy bread rolls with a hole in the centre often masquerade as bagels. The real deal, traditionally hailing from Eastern Europe, have a dense, chewy, doughy inner with a tanned and occasionally crisp exterior.

5 tips for perfect bagels:

1. Source a strong flour

The more protein in the flour, the more gluten that will form in the dough which gives the bagel it’s unique, chewy texture.

Bagel dough has much less water than bread dough. Hand kneading, although not easy, will give the correct texture.

2. Fat and sugars

If you'd prefer your bagels to not be so chewy, adding an egg or some oil to the dough will make the bread lighter, softer, and less chewy.

Sugar helps to give the bagel its shiny brown crust in addition to a pleasant flavour.

3. Time is the magic ingredient

Long, slow, cold fermentation is essential. Any good baker knows this and extends fermentation overnight.

4. Shaping

Punch a hole in a ball of dough, or more traditionally, roll the dough into a sausage and stick the two ends together, leaving a disproportionately large hole in the centre.

5. Boiling then baking

Brief boiling, similar to poaching, sets the bagel crust. Once boiled, they are drained, dipped in toppings, and baked in a very hot oven.

Turning once gives them a nice glow all-round. Cool before tearing them open and enjoy within a few hours of baking.

Source: The Guardian

How do you like your bagels? With salmon and cream cheese or bacon and scrambled egg?


Read more on: baking

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