Homemade bagels
Would you like bagels like the ones in New York? We suggest making them yourself, starting with homemade bread! Much simpler to make than you can imagine, we guide you step by step in creating these buns that will allow you to prepare the famous cold and savory sandwich known as the bagel. Brought by Jewish immigrants to the United States, the first bagels appeared across the Atlantic in the early 20th century. Americans are so fond of them that these soft little buns with a hole in the center have spread across the entire country. In recent years, they have arrived in France for our greatest pleasure. So don't hesitate to swap your baguette from time to time to taste them; you're going to love it ;-)
Ingredients
For the dough:
For the poaching bath:
Materials
- Stand mixer / dough kneader
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Preparation
Put the flour in the bowl of the mixer, and place the salt on the side. Make a well and add the crumbled yeast (ensuring it doesn't touch the salt, which 'kills' it). Add the oil, sugar cane syrup, and water. Knead at medium speed for about 10 minutes.
Let the dough rise for 2 hours at room temperature. Then degas the dough (release the air by pressing down), and cut pieces of dough weighing about 4 ounces.
Form a ball with each piece, then create a hole in the center and widen it to shape your bagel. Make the hole wide enough, as it will reduce in size later. Place your bagels on a floured tray and let them rest in a warm place for 1 hour.
The poaching bath:
Put the water, sugar cane syrup, and salt in a large pot. Mix the tablespoon of starch with a little water, and add this mixture to the pot.
When the water is boiling, gently place a bagel in it. Leave it for 30 seconds, then flip it over using a slotted spoon. Leave it for another 30 seconds, then remove it. Place each bagel on a baking tray lined with parchment paper.
Add seeds on top of each bagel if desired, then bake them for 20 minutes at 350°F (180°C).
And there you have it, your bagels are ready!
Observations
The potato starch: it can be replaced with corn starch, also known as Maïzena.
Sugar cane syrup: you can replace it with brown sugar.
You can brush your bagels with egg yolk before putting them in the oven for a golden effect.
