Bagels Bagels….

We love bagels. Unfortunately we have a family with well a cultivated palate. So they expect to eat bagels with cream cheese and smoked salmon of course. I am more content with honey, hummus or a homemade jam. These little baby bagels are as easy as making your standard bread dough, which in my book is a super easy,  simply no knead recipe. (snk) The addition of milk, butter and egg whites help them to be super creamy and soft.

No Knead Bagels
Makes 12 bagels

DRY INGREDIENTS 
800grams No Knead untreated flour 
3 teaspoons salt 
1 tablespoon No Knead natural improver 
1 tablespoon caster sugar 
1 tablespoons No Knead dry active yeast 

LIQUID INGREDIENTS
500mls milk
100grams butter
2 egg whites unbeaten

GLAZE 
2 egg yolks
1 tablespoon water

METHOD
1.Bring the milk to the boil either in the saucepan or in the microwave, remove from the heat and add butter. Set aside until temperature reduced to quite warm.
2.Mix all the dry ingredients together thoroughly, make a well.
3.Pour in the unbeaten egg whites, add of the cooled milk and butter mixture, mix thoroughly, add enough of the remaining liquid until you have a moist stiff dough. Place a piece of cling wrap on the dough and allow to rise.
4.Turn out onto a floured board and shape until smooth, cut into quarters and then cut each quarter into three pieces this will give you 12 bagels.
5.Roll out each piece to approximately 300mm or 12inches in length. Join together to form a circle and pinch ends together, place on a tray lined with Gladbake. Do not allow the bagels to touch one another. Brush with egg glaze, sprinkle with sesame seeds, poppy seeds and give them a grind of rock salt, set aside to double in size.
6.Pre-heat oven, when well doubled place into oven and cook for 20-25 minutes or until golden brown.

OVEN TEMPERATURE 
Electric 200oC Fan Forced 180oC Gas 195oC


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