:: bagel making ::

Jason has had an obsession with bagels ever since trying some pretty special ones on a trip to Canberra late last year. Surprisingly, they are actually hard to get in Australia. Starbucks has a couple, and now the supermarkets have a bun-type-bagel-type thing they sell, but it doesn't really come close to the crispy-shelled, chewy-centred sensations of the real thing. 

So, being a creative person, he automatically presumes he can make them. Sure we've had a couple of dud batches, and I'd also say we haven't quite perfected them yet, but we've got something to show for ourselves.

The main thing that separates a bagel from a doughnut or a bread roll, is the fact that they are boiled in water for a few minutes before baking in the oven. This creates a glossy look and also creates the chewy centre.

 

Traditional Boiled Bagels

(recipe found here)

Makes 12

• 3 cups plain flour
• 3 teaspoons dried active baking yeast
• 1 1/2 cups warm water
• 3 tablespoons caster sugar
• 1 tablespoon salt
• extra 1 tablespoon caster sugar

1. In large bowl, combine 1 cup of the flour and yeast. Mix water, 3 tablespoons sugar and salt together and add to the dry ingredients. Beat with an electric hand held mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough of the remaining flour to make a moderately stiff dough.

 

2. Turn out onto a lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Cover, let rest for 15 minutes.

3. Cut into 12 portions, shape into smooth balls. Poke a hole in the centre with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

4. Meanwhile, bring 4 litres of water to the boil. Stir in the extra tablespoon of sugar and reduce to a simmer.

5. Put 4 or 5 bagels into the water and cook 7 minutes, turning once; drain. Place on a greased baking tray and bake at 190 degrees C for 30 to 35 minutes. Remove from oven and eat hot or cold.

Note: If you're wanting to put seeds on them, while they are soggy and before they go into the oven is your big chance.

We found that once cold, they are quite chewy unless you toast them. We slice them in half, pop them in the toaster, and they come out amazing and crispy. Jason likes them with sour cream, and I like them with hot butter. They are also great to put lettuce & tuna on, or use them as a burger and make whatever fillings you like. Delish!