How do you make bagels at home?

I topped half my batch with sesame seeds and the other half with poppy seeds.
Ingredients for the sponge:
2¼ cups normal cool tap water.
1 tsp instant dry yeast.
3 cups white bread flour.

Ingredients for the dough:
¾ tsp instant yeast.
2 tbsp. honey.
2½ cups white bread flour.
1 tbsp. salt.

Ingredients for the final touches:
2 tbsp. honey.
1 tsp baking soda.

Method for the sponge:
In a bowl, mix the flour, active yeast and water together until well combined.
Leave aside to stand for 30 minutes.

Method for the dough:
Add the active yeast, honey, bread flour, salt and sponge to the bowl of your stand mixer.
Mix with the hook attachment on low, till the dough comes together.
Increase the speed to medium and knead until elastic, roughly 10 – 15 minutes.
Cover the bowl with plastic wrap and let it sit on the countertop for an hour.
Then pop into the fridge and allow to chill overnight.
Turn the chilled dough out onto a lightly floured work surface.
Divide the dough into 12 equal sized pieces.
Shape the dough into a ball.
Make a hole in the center, stick both index fingers through the hole.
Rotate the ball round and round, stretching your fingers allowing the hole to get bigger as you go round and round.
For the final touches, fill a pot halfway with water.
Bring to the boil and add the honey and baking soda, stir to combine.
Gentle drop a bagel into the pot and allow the bagel to boil for about 2 – 3 minutes until almost doubled in size.
Remove from the hot water, using a slotted spoon, place on a greased baking tray.
Sprinkle with sesame seeds or poppy seeds.
Pop into a preheated oven and bake at 180 degrees for 20 – 30 minutes.
Switch the oven off and crack open the door, leave the bagels in there for another 10 minutes.
Allow cooling completely before enjoying

Prepared, tried and tested Bobby Swanson 

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