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LOCATION: Recipes >> Breads Yeast >> Bagels 04

Print this Recipe    Bagels 04

Yield: 4 Bagels

7 oz water
1/2 tb dried active yeast
1 ts sugar
1/2 tb salt
7 oz strong wholemeal flour (wholewheat bread flour)
7 oz strong plain flour (white bread flour)

2 ts ground cinnamon
1 tb sugar

CONVERSIONS: 7 oz flour = 200 g flour = 1 1/2 cups

NOTES: The quantity of liquid given is approximate. The amount you
need depends on the flour. Basically make the dough very stiff -
much less water than if you were making an ordinary loaf.

Heat half the water, in a small saucepan, until hand-hot. Sprinkle
on the sugar and stir well with a wooden spoon. Sprinkle on the
yeast a teaspoon at a time, stirring well after each addition (this
avoids "lumps"). Cover and leave in a warm place 15 minutes until

Meanwhile, mix the flours and salt in a large bowl. When yeast
mixture is ready, pour it on, mix with a wooden spoon and add enough
of the rest of the water to make a stiff dough - but not too stiff
to knead. Knead for 150 strokes, then return to the bowl, spray
lightly with water and leave, covered, for 1 hour - not at too hot
a temperature or the bagels will taste of yeast.

Remove from bowl and divide into equal portions. Knead each briefly
and form into a ball. Flatten and make a hole in the middle. You
know, make it look like a bagel. Place on a floured baking tray,
place the tray inside a carrier bag and leave to rise 30 minutes.

When the time is up, have a large pan of simmering salted water
ready. Do 2 bagels at a time - lower gently into the water and
simmer 1 1/2 minutes on each side. Drain on a wooden chopping board
while you do the others. Place all bagels on a lightly floured
baking tray and bake at Gas 6 (200 C, 400 F) for 20 minutes. Cool
on wire racks.

Eat fresh or freeze as soon as cold.

VARIATION: Cinnamon & Raisin Bagels - Add the cinnamon and extra
sugar with the flours and salt. Knead in the raisins a few at a
time between the first kneading and the proving, to get them evenly
distributed. Put sugar in the simmering water instead of the salt.


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