Homemade Bagels

As different patissier food mixers have different speed intervals, the speed needs to be experimented with. The first attempt at mixing at the lowest speed failed as the dough remained watery and also failed at the highest speed when the ingredients did not come together. The mixing should not take long - the desired texture should be yielded within five to six minutes. Use the dough hook. 

 

Marking on the circumference of the dough on the clingwrap helps to track its expansion. Periodically, allow gas to escape from the bowl as the dough expands.

Preheat the oven at 200 degree celsius while waiting for the dough to rise.

Lightly sprinkle the surface on which the dough is rolled with bread flour.

 

Portion out the dough with a pair of scissors or knife. Do not tear the dough apart with your hands. Some recipes might recommend kneading the dough to press out the gasses, however, that might not be necessary and might also result in the bagels being too dense.

Do not worry too much about the uneven and lumpy appearance of the bagels at this point. The baking process will take care of that.

 

The above pot of boiling syrup water is mixed with 4 litres of water and 1.5 tablespoons of molasses. Some recipes note that the bagels will sink in the pot and then rise. This batch however remained buoyant. After removing from the boiling syrup water, do not rest the bagels on paper towels as the tissue will stick to the wet dough. 

The following proportions makes 10 bagels.

Summary of Ingredients: 

3.5 cups of bread flour 

2.5 teaspoons of instant dry yeast 

2 tablespoons of raw sugar 

1 tablespoon of salt 

250ml of water 

1.5 tablespoons of malt syrup or molasses 

1 egg beaten with 1 teaspoon of water 

poppy seeds 

smoked salmon 

cream cheese 

Estimate preparation time: 2.5 hours