Recipe Source: Mike
Ingredients:
Flour-300gm
Sourdough Starter-30gm
Salt-7gm
Water-150gm
Olive oil-5gm
Sesame seeds-for topping
Procedure:
1. Mix all the ingredients to prepare a dense dough. If the water is not enough add a tbs extra water to bring the flour together.
2. Knead it for 10minutes on the counter till the dough is soft and elastic.
3. Cover the bowl with dough with a wrap and keep it aside for 2 hours. As this dough is very dense, it will hardly rise. Do not panic. That is what happens. When you press the dough with your finger, the dough should not spring back. Then it is ready for the shaping.
4. As it does not rise, you don’t have to punch the dough.
5. Divide the dough into 4 equal parts.
6. Roll each part into a 10″ long rope.
7. Bring both ends together below your palm.
8. Roll to seal the edges.
9. Shape all the 4 bagels.
10. Place on a greased tray, cover with wrap and refrigerate overnight.
11. In the morning, boil water in a wide pot.
12. Drop the bagel, one at a time.
13. It will immerse, stay there for 15-20seconds and then will come to the top.
14. Let it boil for 1 minute.
15. Flip and let the other side cook for 1 minute.
16. Take sesame seeds on a plate.
17. Take the bagel from boiling water and place the top side of the bagel on the seeds.
18. Grease a tray and place the topped bagel on the tray.
19. Repeat this for all the bagels.
20. Preheat oven to 250C.
21. Bake the bagels for 20minutes or till the crust is golden brown.
22. Cool on wire rack and enjoy.
Photo Tutorial:
The starter |
Mix every thing to form a dense dough |
After kneading for 10 minutes |
Place in a bowl and cover with wrap |
Slightly risen dough |
Divide into 4 parts |
Roll into a 10″ long rope |
Bring ends below palm and roll to seal the edges |
Prepared bagel |
Place on tray and refrigerate |
The next day, slightly bigger in size |
Drop in boiling water. It will go to bottom |
It will float after 15-20seconds |
After boiling both sides, place on sesame seeds |
Place on tray |
Bake |
Cool on rack |
Enjoy |
Sending this to BBD#37 hosted by Champa and started by Zorra
Please refer my other post for preparing the sourdough starter.
Awesome !!!!
kurinjikathambam
Ellerinize sağlık. Çok güzel ve iştah açıcı görünüyor.
Hands of health. Very nice and looks appetizing.
This is what Damla has commented. It is turkish. Thanks a lot Damla..
Bagels r perfect ..n the presentation is good..
U rock gal..if i live in India,am damn sure that i never ever bake like u..keep up ur great work Gayathri..
Bagels looks absolutely prefect and marvellous..
accurate step by step demo of the baguel which looks perfect and tempting.
Really gayathri.. you are a baking genius…the starter is also looking well nurtured and patiently made… and the bagels have turned out perfect.
perfectly done….
Bagels came out sooo well.Step by step clicks r just awesome…
I wud love to hav it with some cream cheese:-)
ohhh…droooooling here…perfect n tempting..
ayyo baking la unga interest paartha romba athisayama eruku.
neenga baking course ethavathu mudichi erukingala?
Wow… Your bagels are so soft and inviting!
http://krithiskitchen.blogspot.com
I like the Panera Bread ones. Please pass me the recipe of the jalepeno flavored bagels. Thank you.
Perfectly done,great work dear,thanks for the step by step pictures,nice post:)
/morning at 4’o clock I baked these cute bagels. My house was filled with a nice aroma of baking./hmmm..Your neighbours are so lucky to get the nice aroma in the early morning! 🙂
Appreciate your dedicated work in blogging! 🙂
They look perfect and healthy too
Thank you for the entry. They look good.
Wow.. Bagels look great. Awesome job Gayathri.
No words!!! Awesome…
Thanks for sharing this recipe + the great step-by-step instructions. I have nice starter in my fridge that would love to be made into bagels! 🙂
Love it! These looking amazing. Might even turn then into pretzels. 🙂
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Hi Gayatri,
They look so delicious!! I just wanted to ask one thing. We can use wwf and starter can by any? And is it ok if the bagel our let in the fridge from evening 6 to morning 8? Is ok to ferment for these many hours . Or minimum what hours one should ferment?
Thanks
Choti
Sourdough takes some time to prove, not as fast as yeast. SO you can slow prove it in fridge. As for starter, you can use any kind.