Easy Hand Kneaded Bagel
I arranged a recipe that I learned, to make it easier to multiply the serving sizes. It's perfect for beginners.
When kettling, if you use water that is vigorously boiling, the bagel's surface turns out rough. Instead, use water that is lightly bubbling. When making 4 bagels out of this recipe, each is mini-size at 7-8 cm in diameter. When letting the dough rest during the winter time, it may help to control the temperature by placing it in the microwave along with a mug filled with hot water. Better yet, place the mug inside the microwave and warm up the space beforehand. Recipe by mini
Easy Hand Kneaded Bagel
I arranged a recipe that I learned, to make it easier to multiply the serving sizes. It's perfect for beginners.
When kettling, if you use water that is vigorously boiling, the bagel's surface turns out rough. Instead, use water that is lightly bubbling. When making 4 bagels out of this recipe, each is mini-size at 7-8 cm in diameter. When letting the dough rest during the winter time, it may help to control the temperature by placing it in the microwave along with a mug filled with hot water. Better yet, place the mug inside the microwave and warm up the space beforehand. Recipe by mini
Cooking Instructions
- 1
Blend the flour and salt. Mix the water with the sugar and yeast, and allow it to soak. Sprinkle the flour evenly over the water and cut in with a spatula.
- 2
Once the mixture begins to stick, use your hands to bring it to one mass. After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough. Continue until there are no lumps.
- 3
Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes. If you're letting it rise at low temperature, leave step 4 in the fridge over night. In the morning, warm up the dough by kneading a bit and then proceed to step 5.
- 4
Divide into small portions, knead and form small balls. Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
- 5
Preheat the oven to 200℃. Stick your finger in the center and make a hole. Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
- 6
Kettling: Fill the frying pan with 3 cm of water, and boil to around 85℃. Add honey to bring out the glaze. Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
- 7
Pat dry the bagels and bake them right away in the oven at 200℃ for 15 minutes, or until ready.
- 8
This is a cross-section. Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
- 9
If you're filling the bagel, flatten the shape in an oval in step 5.
- 10
I made it into a egg salad sandwich.
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