Theperfect bagel has that ultimate
combination ofchew, a slightly crisp
crust and dense interior.Oureasy
step-by-step guideshows youhow to
get that signature balance every time.
BOILED& BAKED
TRADITIONAL BAGELS
PREP+ COOKTIME 1 HOUR (+ STANDING)
MAKES 123 teaspoons(10g)driedyeast
1 tablespooncastersugar
½cup(125ml)warmwater
1 cup(250ml)warmmilk
3 cups(450g)plainflour
3 teaspoonstablesalt
1 tablespooncaster sugar,
extra
1 eggyolk
1 teaspoonwater,extra
1 tablespoonpoppyseeds
2 teaspoonscarawayseeds
2 teaspoonssesameseeds
2 teaspoonslinseeds
2 teaspoonsseasaltflakes1 Combineyeast,sugar,thewater
andmilkina largebowluntilyeast
isdissolved.Cover;standina warm
placefor 10 minutes or until mixture
isfrothy.
2 Stirinsiftedflour,saltandextra
sugar,intwobatches,untilmixture
formsa firmdough.Turndough
ontoa flouredsurface.Kneadfor
10 minutesoruntildoughissmooth
andelastic.Placedoughina large
oiled bowl; cover with plastic wrap.Standina warmplacefor1 houror
untildoughhasdoubledinsize.
3 Greaseandlightlyflouranoven
tray.Turndoughontoa floured
surface;kneadfor1 minuteoruntil
smooth.Dividethedoughinto
12 portions;formeachportioninto
a ball.Pressyourthumbintothe
centreofeachballtomakea hole,
spinningtheballaroundyourthumb
untiltheholeisone-thirdthesizeof
thebagel.Placebagels3cmaparton
tray.Cover;standina warm place for
15 minutesoruntilrisen.
4 Preheatovento200°C/180°Cfan.
Greaseandlinetwo oven trays with
bakingpaper.
5 Workinginbatchesoffour,drop
bagelsonebyoneintoa large
saucepanofboilingwater,ensuring
theydon’ttouch.Boilfor1 minute;
turnbagelsover,boilforanother
minute.Usinga slottedspoon,
transferbagelstolinedtrays.
6 Brushtopsofbagelswith
combinedeggyolkandtheextra
water;sprinklewithcombinedseeds
andsaltflakes.Bakefor 20 minutes
or until golden. Cool on a wire rack.AWW FOOD•ISSUE FIFTY TWO 101