June 27th, 2015

Bread Baking for Beginners XVII: Bagel

Bagel (10)I was asked to include a bagel recipe in my little course about bread baking and I was very willing to do so. Bagels are a good recipe for beginners as the dough is quite firm and not sticky at all. Kneading on the other hand can be a little work out because of the firm dough, too. But kneading a bagel dough is important to get a chewy bagel. So turn on some music and start kneading!

Another important point is boiling the bagels prior to baking. The longer you cook, the denser the bagel will become, as the proteins and starch on the outside of the bagel start already to set, preventing the bagel from rising to much in the oven. I like Bagel on the softer side, so I boil them for 30 seconds on each side. But play around with this time to get your personal perfect bagel!

To enhance the brown, shiny crust I added some baking soda to the boiling water. The soda makes the water  mild alkali and this will effect the surface of the bagel. While cooking the bagels in this solution, some of the proteins are break down into their building blocks (amino acids). During baking, these amino acids will then react with the sugars in the crust (Maillard reaction) which then will lead to darker browning of the crust. The same effect is used when baking pretzels, but the lye used there is much stronger, which in the ends leads to a much stronger browning and the prominent flavour of real lye pretzels.

BagelBagel

yields 7 big Bagel or 8 small ones

Dough

  • 500g flour Type 550
  • 260g Water
  • 10g fresh yeast
  • 10g Salt
  • 25g Butter
  • 30g honey

For Boiling

  • 1.5 l Water
  • 15g Baking Soda

Topping

  • poppy seeds
  • Sesame

Knead all ingredients for the dough for 10 min by hand. The dough should be relatively firm and not sticky.

Ferment for 1 hour at room temperature or overnight in the fridge.

Divide the dough into 120g pieces for big bagels (or 100g for small ones) and form them to rings. The easiest way to do so, is first forming the dough pieces to balls (see here), then punch a wooden spoon through the middle and widen the ring by rolling the dough between your fingers. At the end you should be able to insert 4 fingers through the hole. Place the bagel on a sligthly floured tea towel, covering with a second one.

Bagel formenProof them for 1 hour

Bring water with soda to boil and cook the  cook them for 30 sec each side in boiling water.

Place the bagel on a baking sheet and sprinkle them with poppy seeds or sesame.

Bake at 250°C for 20 min (small Bagel has to be bake for about 16-18 min).

10 Responses t_on Bread Baking for Beginners XVII: Bagel

  1. Extramittel January 28th, 2018

    Wie wichtig ist es, dass die geformten Bagel nach der Übernachtgare eine ganze Stunde gehen? Ich möchte die Bagel gern zum Sonntagsfrühstück machen und natürlich möglichst lange schlafen.

    Reply
    1. Stefanie January 28th, 2018

      @Extramittel: Dann würde ich eher den Teig am Abend etwas früher kneten, 1 Stunde gehen lassen und formen. Die geformten Bagel auf ein Geschirrtuch (am besten Leinen) setzen und mit einem 2. Tuch abdecken und über Nacht im Kühlschrank bei 4°C gehen lassen. Dann musst du am Morgen nur noch die Bagel ins siedene Wasser geben und danach backen 🙂
      würde man sie direkt nach dem Formen kochen, würde man eine sehr dichte, unregelmäßige Krume bekommen.

      Reply
    1. Stefanie March 8th, 2017

      @Sigrid: Hefe- oder Backpulver – Doughnuts? Wenn du eine Hefe-Variante suchst, kann ich dir dieses oder dieses Berliner-Rezept empfehlen, nur muss für Doughnuts der Teig ausgerollt und Ringe ausgestochen werden.

      Reply
  2. Christoph July 25th, 2016

    Hallo und danke für das Rezept! Müssen die Bagel im Ofen bedampft werden (Schwaden) oder entfällt das durch das Kochen? Danke!

    Reply
    1. Stefanie July 25th, 2016

      @Christoph: Durch das Kochen ändert sich die Oberflächenbeschaffenheit und man muss nicht Schwaden (also bedampfen).

      Reply
  3. Rebecca March 11th, 2016

    Hallo,

    eine Frage zur Hefe; kann auch Trockenhefe verwendet werden? Wenn ja, würde diese dann auf 5 g reduziert?

    Vielen Dank für die tollen Rezepte!

    Beste Grüße

    Reply
    1. Stefanie July 29th, 2015

      @Ray: I’m sorry, somehow the last sentence got lost. They are baked at 250°C for 20 min. I corrected the recipe accordingly!

      Reply

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