These bagels have a soft crumb and a crispy crust. They are delicious plain, toasted or topped with smoked salmon.
In step 2 you can mix the dough by hand or take the food processor method.
Bagels that are not consumed the day of cooking must and can be frozen for 2 months.
Yield: 10 bagels
Sprinkle yeast over warm water. Grease a medium bowl.
In a large bowl, combine 3 cups flour, 3 tbsp sugar and salt. Add the yeast mixture and beat vigorously until smooth. Gradually add the rest of the flour until a soft, firm ball forms. If necessary, use your hands to finish incorporating the flour. Knead the dough for 10 minutes.
In a food processor: Place the knife in the food processor, put almost all the flour, 3 tablespoons of sugar and salt in the food processor bowl and pulse for a few seconds.
While the machine is running, stir in the yeast mixture through the neck and let the machine run until the dough forms a ball. Add more flour as needed. The dough is ready when it no longer sticks to the sides of the bowl.
Put the dough in the greased bowl and cover with a plastic wrap. Let rise for 1 hour.
Deflate the dough with your fingers, divide in 10 pieces and shape in balls with your hands. Let rest for a few minute.
Flatten each ball, make a hole in the center, stretch to a bagel shape and place side by side on the work surface. Cover with waxed paper and let rise for 10 minutes.
Meanwhile: place the rack in the center of the oven. Preheat the oven to 400 ° F. Bring the water and the 1 1/2 tbsp sugar to the boil, lower the heat and simmer over very low heat.
Cook the bagels for 1 minute in simmering water, turning them once. Remove with a skimmer and place on paper towel to extract the excess water. The bagels must be spaced during this cooking, if necessary cook a few bagels at a time.
Sprinkle cornmeal on one or two baking sheets and place the bagels leaving space between them.
Brush bagels with the egg white mixture and sprinkle with sesame seeds.
Bake 25 à 30 minutes . When bagels are golden turn them while baking.
Cool bagels at room temperature on wire rack before serving.
Ingredients
Directions
Sprinkle yeast over warm water. Grease a medium bowl.
In a large bowl, combine 3 cups flour, 3 tbsp sugar and salt. Add the yeast mixture and beat vigorously until smooth. Gradually add the rest of the flour until a soft, firm ball forms. If necessary, use your hands to finish incorporating the flour. Knead the dough for 10 minutes.
In a food processor: Place the knife in the food processor, put almost all the flour, 3 tablespoons of sugar and salt in the food processor bowl and pulse for a few seconds.
While the machine is running, stir in the yeast mixture through the neck and let the machine run until the dough forms a ball. Add more flour as needed. The dough is ready when it no longer sticks to the sides of the bowl.
Put the dough in the greased bowl and cover with a plastic wrap. Let rise for 1 hour.
Deflate the dough with your fingers, divide in 10 pieces and shape in balls with your hands. Let rest for a few minute.
Flatten each ball, make a hole in the center, stretch to a bagel shape and place side by side on the work surface. Cover with waxed paper and let rise for 10 minutes.
Meanwhile: place the rack in the center of the oven. Preheat the oven to 400 ° F. Bring the water and the 1 1/2 tbsp sugar to the boil, lower the heat and simmer over very low heat.
Cook the bagels for 1 minute in simmering water, turning them once. Remove with a skimmer and place on paper towel to extract the excess water. The bagels must be spaced during this cooking, if necessary cook a few bagels at a time.
Sprinkle cornmeal on one or two baking sheets and place the bagels leaving space between them.
Brush bagels with the egg white mixture and sprinkle with sesame seeds.
Bake 25 à 30 minutes . When bagels are golden turn them while baking.
Cool bagels at room temperature on wire rack before serving.
