Bagels

photo by Leahs Kitchen



- Ready In:
- 2hrs 30mins
- Ingredients:
- 6
- Yields:
-
8 bagels
- Serves:
- 8
ingredients
directions
- Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough. It might be possible that you need to add a little flour or water.
- Let the dough rise for one hour at a warm place.
- On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces.
- Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter.
- Put the bagels onto a baking tray and let rise for 30 minutes.
- In a largar pan (like one you use for cooking pasta) bring water to boil.
- Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds.
- Turn the bagels and let simmer for 30 seconds on the down side.
- Take them out and put them on a plate to drain leftover water.
- Put seeds on top, like sesame, poppy, sunflower, etc.
- Bake on baking tray at 220°C for 20 minutes.
- Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes.
- Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar.
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Reviews
-
These were pretty good. I tried to do the recipe as you said by placing the bagels into the boiling/simmering water after they had risen but when I did so they fell and turned flat when I had to turn them in the water. (See my first picture) I guess I'm not that good at handling risen dough!! So with half of the bagels I proceeded as your recipe described(boiling them after they rose for an half an hour) and with the other half of the bagels I put them in the oven at 425F after they had risen and cooked them for about 5-6 min. and then took them out and boiled them and then put them back in the oven at the same temp. and cooked them for an additional 15 min. They seemed to turn out pretty well that way and they didn't fall when it came time to boil them. Since I made this for Ramadan Tag I decided to serve it with labneh instead of cream cheese and sprinkled za'atar on the top! :) They were very good that way! We did enjoy them.(made for Ramadan Tag 2009)
Tweaks
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These were pretty good. I tried to do the recipe as you said by placing the bagels into the boiling/simmering water after they had risen but when I did so they fell and turned flat when I had to turn them in the water. (See my first picture) I guess I'm not that good at handling risen dough!! So with half of the bagels I proceeded as your recipe described(boiling them after they rose for an half an hour) and with the other half of the bagels I put them in the oven at 425F after they had risen and cooked them for about 5-6 min. and then took them out and boiled them and then put them back in the oven at the same temp. and cooked them for an additional 15 min. They seemed to turn out pretty well that way and they didn't fall when it came time to boil them. Since I made this for Ramadan Tag I decided to serve it with labneh instead of cream cheese and sprinkled za'atar on the top! :) They were very good that way! We did enjoy them.(made for Ramadan Tag 2009)
RECIPE SUBMITTED BY
Originaly from Austria i moved to Iceland in 2002 after a life long longing for this country i felt at home at once and now it is the place where i belong. I am living with my wonderful husband in a nice, bright flat in the subburb of our capital, Reykjavik. I love to cook and eat healthy and i mainly use whole grain. I do not use any ready made mixes and i try to keep the food i cook close to the ingrediants i used.
I am an elementary school teacher but i work in a kindergarden now and i actually prefer that field.
Besides cooking and though especially baking, i like photography, knitting, swimming, long walks, all kind of sports, animals and nature among much more.
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