Thursday, October 27, 2011
I found this recipe on a wonderful website called The Galley Gourmet and the author has a wonderful tutorial of how she made hers if you're interested in step-by-step visual instructions. After reading this blog I was convinced to give them a try. I will share her recipe with you and encourage you bread makers out there to give these a try. They are far superior to the too soft versions we find in our supermarkets and the flavor is delicious. The Husband declared "These are the best bagels I've ever tasted." High praise indeed!
2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water
3 1/2 cups bread flour, plus extra for kneading
1 3/4 teaspoons kosher salt
Poppy seeds (optional)
Sesame seeds (optional)
Dried onion flakes (optional)
In the bowl of a stand mixer, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel and let rise for 1 hour or until doubled in size.
Gently deflate the dough and let the dough rest for 10 minutes.
Preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.