All of us think that bagel originated in America. But truth be told it was first made in Jewish communities of Poland.
It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.It can various toppings and generally had toasted with cream cheese for breakfast with coffee.
A bagel is very versatile and can be made into a nice sandwich. It is a simple piece of bread ,lovingly made but made into a fancy shmancy breakfast item. This is a simple bagel recipe which is eggless. The toppings can vary depending on your liking and mood for that day.
In a bowl mix warm water, yeast and sugar.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Combine to form dough.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a cling film. Let rise in a warm place for 1 hour, until the dough has doubled in size.
Divide the dough into 5 pieces of 85 gms each. Shape each piece into a round.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. Let them rest for 10 minutes.
Bring a large pot of water to a boil Use a slotted to lower the bagels into the water. Once the bagels are in, wait for them to float to the top and remove from water.
Once boiled, take them out from the water with a slotted spoon, give them a wash with milk and put toppings as desired.
Transfer them to a lightly oiled and dusted baking sheet.
Bake for 20 minutes, until golden brown at 220 C.
Take them out of the oven and serve.
Ingredients
Directions
In a bowl mix warm water, yeast and sugar.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Combine to form dough.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a cling film. Let rise in a warm place for 1 hour, until the dough has doubled in size.
Divide the dough into 5 pieces of 85 gms each. Shape each piece into a round.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. Let them rest for 10 minutes.
Bring a large pot of water to a boil Use a slotted to lower the bagels into the water. Once the bagels are in, wait for them to float to the top and remove from water.
Once boiled, take them out from the water with a slotted spoon, give them a wash with milk and put toppings as desired.
Transfer them to a lightly oiled and dusted baking sheet.
Bake for 20 minutes, until golden brown at 220 C.
Take them out of the oven and serve.