Classic bagel
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6 rates
Preparation : 25 min
Cooking : 25 min
Total time : 1 h 50 Rest : 1 h
Equipment
Stove
4 loave
1 sachet dried yeast
345 g of plain flour
2 tsp of sugar
30 g of black treacle
1.5 pinch of salt
1 egg white
15 g of seasame seeds
0.5 L of water
50 g of bicarbonate of soda
1 tsp of salt
Associated products
RECIPE STEPS
1
Add 190ml water and the yeast into the metal bowl and run the programme.
- 1 sachet dried yeast
Expert
02:30 / 3 / 37°C
2
Add the remaining ingredients, in the order that they are listed, and run the programme.
- 345 g of plain flour
- 2 tsp of sugar
- 30 g of black treacle
- 1.5 pinch of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. Press Auto to finish the programme.
4
Place the dough into a deep dish. Cover with a damp cloth and leave to rest for 1 hour 45 minutes at room temperature and away from draughts.
Option: leave the mixture in the metal bowl and set to EXPERT programme 1 hour 45 minutes / speed 0 / 35°C.
5
Divide the dough into 4 pieces and form balls.
Make a hole in the center of each ball and spread the hole with your fingers.
6
Place the bagels on a baking tray lined with baking paper.
Cover with a dry cloth and leave them to rest for 1 hour at room temperature and away from draughts.
7
Preheat your oven to 220°C.
Bring 0.5L water to a boil in a saucepan then add the baking soda and salt.
- 0.5 L of water
- 50 g of bicarbonate of soda
- 1 tsp of salt
8
Poach the bagels, one at a time, by dipping them into the saucepan.
Remove the bagels as soon as they rise to the surface of the poaching liquid and place them onto the baking tray as you go.
9
Brush them with a lightly beaten egg white and then sprinkle over the sesame seeds.
Bake for 15-20 minutes. If needed, turn the bagels over for the last 5 minutes of baking.
- 15 g of seasame seeds
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