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Saturday, 28 January 2012

Homemade Bagels

Not my recipe but I have made it lots of times and would like to share it. This gear is tasty as, not difficult but a little fiddly. Heaps worth it though. The actual bread making part is simple, as is forming the bagels but there are a few steps. In total it was about 30 mins to mix and form, in the fridge overnight, simmer for 1 minute and bake for 15 minutes. Awesomeness in bread form.

500+ gms plain flour
375 ml warm water
1 packet dried yeast (7 gms)
1 tsp sugar
2 tsp salt
1 tbs honey
Polenta for dusting

Mix the yeast, sugar and water and stand until it is foamy, about 5 minutes. When foamy mix in the honey. Stir the water into the flour and salt and mix with a wooden spoon until it forms a stiff dough. Turn out onto a floured surface and knead until elastic and firm, about ten minutes, more flour may be needed. When ready divide into 8, roll into balls and cover with a clean tea towel for 10 minutes. Roll each out into a 25 - 30cm rope of even thickness. Moisten one end of a rope and attach it to the other end, squashing and kind of rolling it, trying to keep the thickness even. Place onto a tray well floured with polenta, repeat with remaining 'ropes'. Refrigerate overnight, covered in cling wrap.
Take the bagels out of the fridge 20 mins before cooking. Boil a large sauce of water and preheat an oven to 240C.
Simmer each bagel in the water 1 or 2 at a time for 1 minute including a turn then remove to a wire rack until all are done. Sprinkle each bagel with poppy seeds, sesame seeds or pepper if you want. Place on baking paper lined trays and bake for 15 minutes or until golden. Remove and cool, fill with tasty gear - I used cream cheese, avocado, salmon, basil leaves, oven roasted cherry tomatoes.

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