I like making bagels although most of the time I still cannot shape them nicely round as store bought bagels would. My husband helped with these bagels. I took a picture of him while brushing the bagels with egg white but he asked me not to include it haha, ah well.
Ingredients
– 1 1/2 cups lukewarm water
– 2 tbsp active dry yeast
– dash of salt
– 3 1/2 cups bread flour
– 2 L water
– 150 grams grated mozzarella cheese
– poppy seeds (optional)
– 1 egg white
Method
– Dissolve yeast in lukewarm water and let stand for 3 minutes
– Mix well 2 cups of the flour, salt, grated cheese in a bowl then pour in yeast mixture, star to knead slowly and add the rest of the flour bits by bits. Knead for 5 minutes until dough firm (add more flour if needed while kneading)
– Grease a separate bowl, and put kneaded dough, cover with damp cloth until bulk rise and doubled in size
– Bring 2 quarts of water to boil, then lower the heat to simmer
– Punch dough, divide into 12 small balls, let rest for 4 minutes.
– Preheat oven to 350 F
– Make a hole in the center part of each ball (just like doughnut or bagel shape) then cover again with the damp cloth and rest them for 10 minutes.
– Drop 2-3 bagels into the simmering hot water for 30 seconds, drain, pat dry a bit, then place on a greased baking sheet.
– Brush with egg white, top with poppy seeds or more grated cheese, bake for 30 minutes or until golden brown.
YUMMO! I kid you not 😀
Cheese Bagels
Ingredients
- 1 1/2 cups lukewarm water
- 2 tbsp active dry yeast
- dash of salt
- 3 1/2 cups bread flour
- 2 L water
- 150 grams grated mozzarella cheese
- poppy seeds optional
- 1 egg white
Instructions
- Dissolve yeast in lukewarm water and let stand for 3 minutes
- Mix well 2 cups of the flour, salt, grated cheese in a bowl then pour in yeast mixture, star to knead slowly and add the rest of the flour bits by bits. Knead for 5 minutes until dough firm (add more flour if needed while kneading)
- Grease a separate bowl, and put kneaded dough, cover with damp cloth until bulk rise and doubled in size
- Bring 2 quarts of water to boil, then lower the heat to simmer
- Punch dough, divide into 12 small balls, let rest for 4 minutes.
- Preheat oven to 350 F
- Make a hole in the center part of each ball (just like doughnut or bagel shape) then cover again with the damp cloth and rest them for 10 minutes.
- Drop 2-3 bagels into the simmering hot water for 30 seconds, drain, pat dry a bit, then place on a greased baking sheet.
- Brush with egg white, top with poppy seeds or more grated cheese, bake for 30 minutes or until golden brown.
