I have owned a bread maker - or should I say dough maker- for about 25 years; the same one! I have used it for bread dough, pizza dough, cinnamon bun dough and bagel dough. Although I've tried making the bread directly in the pan, I find the texture of the crust and shape of the loaves don't appeal to me. So, I exclusively use it for making dough and then finish the baking in my oven. I have a dual paddle model, which I feel really mixes and kneads the dough well, plus accomodates larger doughs. Bread makers are generally inexpensive and can be bought, previously enjoyed, on Marketplace and Kijiji.
This bagel recipe is easy to follow, with just a few ingredients and step-by-step instructions for soft, chewy, flavourful bagels. I'm topping mine with sesame seeds, poppy seeds and a premium Montreal bagel spice blend that my sister gifted me. You can even leave these bagels plain, with just the egg wash, and they'll be gone in no time!
Yield - 8 large bagels
Ingredients:
1 1/3 cups warm water
3 cups or 430g of bread flour (you can use AP flour if that's all you have)
2 tbsps dark brown sugar (for bagel dough)
1 1/2 tsp salt
1 packet or 8 grams instant yeast
3 tbsps dark brown sugar (for boiling water)
1 tbsp cornmeal
1 large egg, beaten
Directions:
1. Add water then flour, 2 tbsps sugar, salt and yeast into the pan of the bread maker
2. Set your bread maker to the dough setting and let press start
3. Once the dough setting is complete - about 1.5 hours - remove dough to a clean, lightly floured surface
4. Divide dough into 8 roughly equal pieces and form them into balls, cover with a slightly damp tea towel and allow to rest in a warm place, for 15 minutes
5. Press your thumb through the center of each piece of dough and use your fingers to gently squeeze and press, as if going around a steering wheel, into a bagel shape. You also want to try and squeeze out any large air bubbles
6. Place each shaped bagel on a baking tray, lined with parchment. and when all formed, cover with the tea towel to let rise in a warm place for 30 minutes
7. Meanwhile, preheat oven to 375 degrees and bring a large Dutch oven or pot with 12 cups of water in it to a rapid boil
8. Once boiling, add the 3 tbsps of sugar, wisk to dissolve
9. Working in batches, transfer 4 bagels at a time to the boiling water and boil 90 seconds, flipping each one halfway through
10. Remove the boiled bagels from the pot, with a slotted spoon or spider strainer, drain briefly and place back on parchment paper, with cornmeal sprinkled under them
11. Brush each bagel with the egg wash and either dip in toppings or sprinkle toppings over them
12. Bake in the preheated oven for 30 minutes, or until they sound hollow when tapped and are golden brown
13. Tranfer to a wire rack to cool
Notes:
The dark brown sugar is used to add flavour and colour to the bagels.
Lift the lid of the bread maker about 4 minutes into the cycle: if dough is too dry, add 1 tablespoon of water at a time, if too sticky, add 1 tablespoon of flour at a time - until dough comes together, but doesn't stick too much to the sides of the pan.
When shaping bagels, you can go with a large hole, as I did, or leave it smaller - personal choice.
Nutrition Facts
Servings: 8
Calories 204
Total Fat 1.1g 1% Saturated Fat 0.3g 1% Cholesterol 20mg 7% Sodium 449mg 20% Total Carbohydrate 41.8g 15% Dietary Fiber 1.6g 6%
Total Sugars 4.6g Protein 6g Vitamin D 2mcg 10% Calcium 15mg 1% Iron 3mg 14% Potassium 88mg 2%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Add comment
Comments