Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my perfect shiny bagels. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
My Perfect Shiny Bagels is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. My Perfect Shiny Bagels is something that I’ve loved my whole life. They’re fine and they look wonderful.
— With its shiny burnished deep brown crust, the bagels shiny exterior is the tell-tale sign that they were boiled not steamed before baking. The crumb has just a hint of sweetness from Barley Malt Syrup and the perfect amount of salt to produce a savory finish when eaten. In this video my friend Mercedes in Guam is showing us how to make bagels.
To get started with this recipe, we have to first prepare a few ingredients. You can have my perfect shiny bagels using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make My Perfect Shiny Bagels:
- Prepare 150 grams Bread (strong) flour
- Prepare 1 tbsp Sugar
- Prepare 1/2 tsp Salt
- Take 1 tsp Dry yeast
- Make ready 80 ml Lukewarm water (to dissolve the dry yeast)
- Prepare 1 tsp Olive oil
- Prepare 2 tbsp Dried fruits or sesame seeds (optional)
- Get 2 tbsp Honey (or sugar if you don't have honey)
Erez insists on this so just do as he says. Homemade bagels aren't difficult as long as you take your time. Perfection is overrated and the bagels taste the Cooks Illustrated teaches us that these starches cook to a crisp, shiny coating in the oven. Learn to make the Perfect NY Style Bagel.
Instructions to make My Perfect Shiny Bagels:
- ◎Kneading◎ Put all the ingredients except the honey and dried fruit into a food processor and process for 2 to 3 minutes. (If you use your hands mix and knead the dough for approximately 10 minutes to bring the dough together until elastic.
- Add the dried fruit at this point if you use any and knead until the dried fruit are distributed evenly. If the dried fruit of your choice is chunky chop them first. Otherwise it will be difficult to shape the dough later with chunky fruit. If you add the dried fruit before mixing the other ingredients in the food processor they will be shredded inside and the resultant dough doesn't look as good.
- The first proving: Shape the dough into a big ball and put into a plastic bag. Keep it in a 40℃ oven for 12 minutes or in a warm place for 20 minutes. The dough doesn't have to rise so much. I divided the dough into 2 portions with dried tomatoes and chocolate chips.
- ◎Resting◎Divide the dough into 4 portions and shape into small balls. Place the dough balls with the seam side down and cover with moistened tea towel. Leave to rest for 10 minutes.
- ◎Shaping◎Place the dough ball with the seam side up. Roll out into a flat round and roll up into a sausage shape. It is very elastic so it is difficult to shape. Try to stretch the dough from the centre towards the edges with your hands.
- Flatten one end of the sausage shape and join to the other end to make a ring shape. Splash the ends with a tiny bit of water and squeeze them together to seal.
- ◎The second proving◎ Place the prepared dough onto baking parchment and leave in the 40℃ oven for 15 minutes. Spray the surface with some water (or splash water with your fingers). They don't have to rise so much at this point either.
- Remove the bagels from the oven and preheat the oven to 210℃-250℃. (The bagels will actually be baked at 200℃ but when you open the oven door the temperature drops. Set the temperature higher for this reason).
- When the oven is at about 150℃ heat a frying pan of water to simmer until about 80℃. Add the honey. At 80℃ the water is bubbling gently. Honey works better than sugar to create a shiny finish.
- ◎Kettling◎ Place the bagel dough into the simmering water and cook each side for 30 seconds. Cooking for too long causes wrinkles on the surface. Cook until the bagels have risen a little.
- ◎Baking◎Line a baking tray with the parchment paper you used in the previous step. Place the kettled bagel dough on the oven tray and put the tray into the oven straight away (It is alright if the bagel surface is wet.) The oven is already preheated so bake at 200℃ for 10-15 minutes. While baking the bagels will rise a lot and become shiny and plump.
- Tip: Brush the surface with a tiny bit of butter and spread with kitchen paper to create shiner finish. How shiny!
This recipe gives you the PERFECT balance of soft & chewy. The only homemade bagel recipe you will ever Bagels are perfect cut open and toasted with butter. Or spread with cream cheese. (I like to add extra everything seasoning to my cream cheese.) With its low ratio of water to flour, bagel dough generally is considered low-hydration. That makes it easier to handle, easier to shape and easier to roll without leaving your hands covered in the floury residue common with higher-hydration recipes for, say, pizza dough. But you don't want the dough to.
So that is going to wrap this up for this special food my perfect shiny bagels recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
