Chewy Bagels in 90 Minutes

Name: Chewy Bagels in 90 Minutes
Cuisine: American
Ingredients: 300 grams Bread flour; 1 tbsp Sugar; 3 grams Salt; 3/4 tsp Dry yeast; 160 grams Lukewarm water (warm to the touch); 1 tbsp for 1 liter of water Honey for boiling; 1 Flour for dusting

cookpad.japan @cookpad_jp

I am into making bread, but it takes up a lot of time and makes it difficult to finish household chores at the same time, so I came up with this quick recipe.

Knead for 5 minutes! The dough only needs to be proofed once! You can make moist and chewy bagels that easily! Be aware that you need to start baking the dough immediately after scooping it up from the hot water, or the surface will become wrinkly! Recipe by Hamohamo

I am into making bread, but it takes up a lot of time and makes it difficult to finish household chores at the same time, so I came up with this quick recipe.

cookpad.japan @cookpad_jp

I am into making bread, but it takes up a lot of time and makes it difficult to finish household chores at the same time, so I came up with this quick recipe.

Saved

Ingredients

300 gramsBread flour
1 tbspSugar
3 gramsSalt
3/4 tspDry yeast
160 gramsLukewarm water (warm to the touch)
1 tbspfor 1 liter of water Honey for boiling
1Flour for dusting

Saved

Steps

1

Add yeast to the lukewarm water, mix and dissolve to activate.
2

Combine the bread flour, sugar, salt and the yeast from Step 1 in a large bowl.
3

Mix all the ingredients in the bowl by hand. When the dough comes together and is no longer floury, move to a working surface.
4

Using palms of both hands, knead the dough by pressing it away from you over and over again for 3-5 minutes (you'll see the dough gradually moistening and holding together).
5

(Note) You could also use a bread machine until this step! Set the machine before you leave the house and when you come back it is done.
6

Using a knife, divide the dough into 6 portions. Roll each dough into a smooth ball. (Let it rest for 10 minutes) Cover the dough with slightly damp cloth.
7

Using a rolling pin, flatten the dough to about 20 cm in length. Tuck in both ends.
8

Shape the dough into rings by covering one end over the other. Close the seam tightly. (These are pre-risen sesame bagels in the photo).
9

Place the dough onto a cookie sheet, cover it with damp cloth, and allow it to rise at 25℃ room temperature [Proof for 45 minutes] When the room is cold, I put the tray on top of a skillet with hot water.
10

Ref) They will look like these after 40-45 minutes of rising (these are sesame bagels). The dough has doubled in size.
11

10 minutes before rising finishes, start preheating the oven to 190℃ (if you are using a portable oven, place the baking sheet on top to help the dough to rise).
12

5 minutes before rising finishes, bring some water to a boil in a large skillet and melt the honey (use the skillet that was used in Step 9, so you will have one less thing to clean).
13

Adjust step 12 so the water is boiling gently, slide in the dough top side down first for a minute, flip the dough and boil the other side for another minute.
14

Scoop up the bagel and immediately place it onto the cooking sheet. Bake for 20 minutes in a 190℃ oven and it is done!
15

I split the bagel in half by hand! It has a wonderfully nice and smooth texture! Toast and enjoy its crunchiness!
16

Black sesame bagels. The aroma of the sesame is exquisite!
17

ma-natto bagels. Make the dough long and thin then spread and roll up the ama-natto into the dough. The soft texture of the ama-natto is perfect with the bagels!