Bagels

​​​1. Place flour and dry ingredients in a mixing bowl with dough hook, then add your warm water.

​

2. Mix on low for 2 minutes to incorporate most of the ingredients. You will have to stop to scrape the side of the bowl, mix for a further 2 minutes then remove and place on a lightly floured surface.

​

3. Continue to knead dough for 2 / 5 minutes to ensure all ingredients are incorporated lightly flouring your hands and the bench if required.

​

4. Oil your bowl and place in a warm place covered for 1.5 hours. Your dough would have tripled in size.

​

5. Deflate and knead for a minute or so then weight the dough and decide by 6. This will give you an even amount of dough per bagel if size matters.

​

6. Ensure the portioned dough ball is pinched at the rear and then push your thumb and index finger to create the hole.

Then while turning the ring slightly stretch ensuring the bagel ring is as even as it can be, all good if it isn’t that will just add character.

​

7. Your water and honey should be hot and just at a simmer. Place 2 of the portions in or as many that will fit without touching. Simmer for 1 minute then flip with spoons so you don’t pierce the dough. Simmer for 1 minute on the other side.

​

8. Remove from water letting the dough ring drip before placing on some paper towel to slightly dry don't leave for too long as the bagel will stick to the paper towel.

​

9. Prepare your egg wash and lighting wipe over the raw bagel before adding your toppings.

​

​​​Need some guidance?