Bagel is a popular bread product that has travelled all around the globe with Jewish families. There are many stories as to its origin. One version is of a baker in Vienna, Austria, in the late 17th century who invented the bagel as a tribute to the King of Poland, Jan Sobieski III, that led forces to save Austria from Turkish invaders. The king was a great horsemen, so the baker shaped the yeast dough into a circle and called it a beugel, which is Austrian for "stirrup." Others argued the shape came about to help street vendors to thread string or dowels through groups of bagels for easier handling, transportation and display.
It is easy to make bagels at home with a dough made of fermented sponge that adds flavour. The dough once risen is shaped into balls, flattened and set aside to rise in a warm place. Shaped into a ring with a cookie cutter for uniform appearance. Then, simmered in boiling water with honey and baking soda, a minute on each side. A longer boil will make them dense, while a shorter boil yields a soft and tender interior. This cooking process gives bagels their characteristic structure that gelatinizes the starches in the flour. Also, kills some of the yeast preventing them from puffing up in the oven. Honey imparts sweetness and lends the bagels a subtle glaze during baking. Glossy in appearance topped with either sesame or poppy seeds, has a chewy texture and distinctive taste. Best devoured sliced, toasted, smeared with cream cheese, our family favourite. There are an assortments of spreads and toppings that go well with a bagel, which is a perfect breakfast starter for the day ahead.
It is easy to make bagels at home with a dough made of fermented sponge that adds flavour. The dough once risen is shaped into balls, flattened and set aside to rise in a warm place. Shaped into a ring with a cookie cutter for uniform appearance. Then, simmered in boiling water with honey and baking soda, a minute on each side. A longer boil will make them dense, while a shorter boil yields a soft and tender interior. This cooking process gives bagels their characteristic structure that gelatinizes the starches in the flour. Also, kills some of the yeast preventing them from puffing up in the oven. Honey imparts sweetness and lends the bagels a subtle glaze during baking. Glossy in appearance topped with either sesame or poppy seeds, has a chewy texture and distinctive taste. Best devoured sliced, toasted, smeared with cream cheese, our family favourite. There are an assortments of spreads and toppings that go well with a bagel, which is a perfect breakfast starter for the day ahead.
Homemade Bagels
(Yields 8)
Sponge or Poolish
Ingredients:
1/2 cup flour
1/2 cup normal water
1/4 teaspoon active dry yeast
Method:
In a bowl, mix all the ingredients and set aside to ferment for 8 hours or overnight on the kitchen counter.
Dough
Ingredients:
2 1/2 cups + 1 tablespoon all-purpose flour (sifted)
3/4 cup lukewarm water
3/4 teaspoon active dry yeast
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sesame or poppy seeds (for topping)
Method:
In a bowl, add lukewarm water and stir in the yeast. Set aside to foam and froth. Then, mix in the sponge, flour, honey, oil and salt to form a dough. Dust a work surface with the balance 1 tablespoon flour and knead dough well.
Transfer to a greased bowl, cover and keep in a warm place for an hour or more, until doubled in size.
Sprinkle a baking sheet with some semolina.
Once dough has risen, deflate and divide into 8 equal balls. Flatten each ball and place on the prepared baking sheet. Cover with a kitchen towel and set aside to rise for 30 minutes.
Then, with a one-and-a-quarter inch round cookie cutter, make a hole in each. The extra cut-out dough can be combined together and shaped into a bagel and baked separately.
Preheat oven to 375 F or 190 C.
In a pot, heat 8 cups of water with 1 tablespoon honey and 1 teaspoon baking soda. Once it comes to boil, lower the heat and gently add the risen bagels in batches. They should float right away if risen well. Simmer for one minute on one side then, turn and cook for another minute.
Drain well with a slotted spoon and place on a kitchen towel. Transfer on a baking sheet. Top each with sesame or poppy seeds. They will adhere with the moisture on the bagels, no need of any egg white.
Bake for 20 minutes until cooked and brown.
Remove onto a wire rack.
Serve warm.
(Yields 8)
Sponge or Poolish
Ingredients:
1/2 cup flour
1/2 cup normal water
1/4 teaspoon active dry yeast
Method:
In a bowl, mix all the ingredients and set aside to ferment for 8 hours or overnight on the kitchen counter.
Dough
Ingredients:
2 1/2 cups + 1 tablespoon all-purpose flour (sifted)
3/4 cup lukewarm water
3/4 teaspoon active dry yeast
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sesame or poppy seeds (for topping)
Method:
In a bowl, add lukewarm water and stir in the yeast. Set aside to foam and froth. Then, mix in the sponge, flour, honey, oil and salt to form a dough. Dust a work surface with the balance 1 tablespoon flour and knead dough well.
Transfer to a greased bowl, cover and keep in a warm place for an hour or more, until doubled in size.
Sprinkle a baking sheet with some semolina.
Once dough has risen, deflate and divide into 8 equal balls. Flatten each ball and place on the prepared baking sheet. Cover with a kitchen towel and set aside to rise for 30 minutes.
Then, with a one-and-a-quarter inch round cookie cutter, make a hole in each. The extra cut-out dough can be combined together and shaped into a bagel and baked separately.
Preheat oven to 375 F or 190 C.
In a pot, heat 8 cups of water with 1 tablespoon honey and 1 teaspoon baking soda. Once it comes to boil, lower the heat and gently add the risen bagels in batches. They should float right away if risen well. Simmer for one minute on one side then, turn and cook for another minute.
Drain well with a slotted spoon and place on a kitchen towel. Transfer on a baking sheet. Top each with sesame or poppy seeds. They will adhere with the moisture on the bagels, no need of any egg white.
Bake for 20 minutes until cooked and brown.
Remove onto a wire rack.
Serve warm.