Homemade Bagels
Bagels, by Richard Bertinet. Chewy, delicious and topped with salmon and cream cheese.
- Recommended Oven
- Dome
- Cook Time
- 40 minutes + fermenting and proving
Ingredients
- Makes
- 12 Bagels
Equipment Needed
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Instructions
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Step 1
In a large bowl, mix the yeast with the water then stir in the flour. Give it a good mix and a quick knead then place the small amount of dough back in the bowl and cover with a cloth. Leave to ferment for 2-12 hours at room temperature.
Step 2
Add the ferment to the bowl of a stand mixer along with the water and honey. Add the flour, fresh yeast and the salt and mix for 3-4 minutes on a low speed. After 3-4 minutes, increase the speed of the mixer to medium and mix for a further 6-7 minutes until the dough is firm but elastic.
Step 3
Use your hands to form the dough into a smooth ball then lightly flour and place in a bowl, covered with a cloth, for at least an hour.
Step 4
When the dough has rested, scrape it out on to a board and divide into 80-100g / 2.8-3.5oz pieces. Flatten out each piece a little then fold two of the sides into the middle to make a sausage shape, roll out to 20-30cm long and join the two ends by rolling them together with the palm of your hand.
Step 5
Cover the bagels with a cloth and proof for 30-60 minutes until they have doubled in size.
Step 6
Bring a large pan of water to a gentle simmer, add the bicarbonate of soda then add the bagels to the water for around 30 seconds on each side. Remove the bagels from the water with a slotted spoon and dip one side of them into the seeds or seasoning before placing on parchment paper.
Step 7
Heat the Gozney to 200C / 400F making sure there are just embers left and slide the bagels into the oven on the paper. Place the door on the oven and bake the bagels for 10 minutes, until golden brown.
Step 8
Leave to cool for a few minutes then slice and add your favourite bagel fillings.
