I would have never imagined that we could make bagels from the comfort of our home, until I visited my daughter in Boston, she made these delicious cheese and jalapenos bagels and rosemary bagels for us. This is something so amazing, so I had to learn and share the recipe with you'll.
We use bread flour to prepare the bagels. Bread flour is more elastic and rises well and also it gives the bagel a chewy texture.
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| Bagels |
Ingredients:
4 cups or 500 gms bread flour
1 teaspoon active dry yeast
1 tsp Salt
1/2 cup warm water (not too hot)
1 tbsp Barley syrup for the yeast water
2 tbsp Barley syrup to add to the boiling water
100 gms Dried rosemary
1 cup shredded cheese
1/2 cup chopped fresh jalapenos
2 tsp crushed rock salt for topping
1 tsp baking soda
You can use sesame seeds, black or white too as toppings
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| Measure yeast |
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| Add yeast to warm water |
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| Add Barley syrup to yeast water |
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| Active dry yeast |
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| Measure temperature of warm water |
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| Weigh bread flour for bagesl |
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| Bread flour weighed |
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| Add bread flour to yeast and barley water |
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| Prepare dough for bagel |
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| Keep kneading the dough till medium firm and smooth |
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| Bread flour for bagel |
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| Poof the flour and cover with a damp kitchen cloth |
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| After couple of hours, take out and divide the dough to make equal size portions |
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| Shape each ball into a ring shape using your index finger make a hole in the middle and stretch |
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| Arrange prepared bagel, on a tray to keep overnight, covered, in the fridge. |
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| Next day, take out bagesl from fridge |
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| Boil the water for cooking bagels |
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| Add 2 tsp barley syrup to the water |
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| Baking soda to add to bread flour |
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| Cooking bagel in water, before baking them in the oven |
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| Using a strainer remove each bagel |
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| Jalapenos for bagel as topping |
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| Put cooked bagel on a baking wire tray |
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| Add rosemary to some of the cooked bagels before baking in the oven |
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| Rosemary with rock salt Bagel |
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| Shredded cheese with jalapenos Bagel |
Method:
1. Using a medium bowl, add warm water to the bowl, add in yeast and let it stand for about 10 minutes.
Add in 1 tbsp barley syrup to the yeast water.
2. In another bowl add bread flour, add the barley yeast water to form a dough that is not too sticky and leaves the sides of the bowl. The kneaded dough should feels soft, supple and not too hard or too soft.
Cover the dough to poof, using a wet but not dripping wet kitchen cloth. Leave it aside for at least 2 hours.
3. Line two baking trays with parchment paper.
4. Check the dough, it would have risen to double. Now using your palm punch the dough down.
Divide the dough into 8 to 10 equal portions. Using a kitchen scale, weigh each portion.
5. Roll each portion, into a small ball shape and using your index finger make a hole in the middle of each dough ball and using your fingers stretch into a circular shape. Try to make each bagel similar size to ensure even baking.
6. Line up the bagels on the parchment paper, cover with a wet kitchen towel. Leave in the fridge overnight.
7. Next day, take out the bagels. Fill out a large pot with about 1.5 liters of water. Allow it to boil well.
Add 2 tsp barley syrup carefully to the boiling water. Add 1 tsp baking soda to water, be careful it can splash upwards. Drop each bagel carefully in the water, for about 30 seconds on each side, you can boil 2 bagels at a time. Using a strainer, carefully take out from the water.
Preheat the oven at 350 degrees F
8. Put a tray, now add the toppings. here we added shredded cheese and chopped jalapenos.
You can add rosemary on the surface of the bagel. Now line the baking tray with parchment
paper, add the bagels and bake at 350 degrees F for 15 to 20 minutes.
9. Enjoy warm freshly baked bagels with cream cheese. I love to enjoy them with some regular coffee too.
