B Bagel recipe
This recipe is for about 20 bagels. You can always double or halve the ingredients to
make more or fewer bagels.
1 kg strong bagel flour
20 grams salt
40 grams sugar
30 grams dry yeast
600 ml water
2 liters boiling water
Optional topping ingredients
Feel free to improvise with other toppings !
Preparing the bagels
In a mixer, mix all the dry ingredients (flour, salt, sugar, yeast) for a couple of minutes to blend them well. Gradually add the water to the bowl and mix at medium speed for 15 minutes.
Take the dough out of the bowl, shape it into a ball, oil it a bit on the outside and place it in an oiled, covered bowl until it doubles its size. (This should take between an hour and two hours, depending on the temperature and humidity.)
Divide the dough into 80 gram portions and shape into balls. Let it rest again for another 10-15 minutes while covered.
Shape the balls to your desired shape, place on a tray covered with baking paper (so they don't stick), cover and put in the fridge for 24 hours.
If you are in a rush and would like to speed things up, you can put them in the freezer for 20 minutes. Just make sure they don't freeze!
Heat the oven to 240 degrees Celsius.
Boil 2 liters of water in a wide, flat pan and cook the bagels for 30-40 seconds on each side. Cool them down under running cold water.
Dip the bagels, on one side, in any of your toppings or leave them plain. Place on a baking tray covered with baking paper, and put into the oven for 15 minutes, until they turn a nice golden color. After taking them out of the oven, be a little patient and cool them down for about 20 minutes. Then slice them and fill them with whatever fillings you like!