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
- 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