Bagel

Brief History and Origin

Bagels are believed to have originated in Poland during the 17th century. The word “bagel” is derived from the German word “beugel,” which means “ring” or “bracelet.” The traditional shape of a bagel resembles that of a ring or bracelet, making it easy to identify as such.

Bagels quickly became popular among Jewish communities in Eastern Europe due to their religious significance; they were often used as part of Sabbath celebrations and other special occasions such as weddings or Bar Mitzvahs. In addition, they were consumed on Yom Kippur (the Day of Atonement) because they could be eaten quickly before fasting began at sundown.

In the late 1800s, many Jews immigrated to America from Eastern Europe, bringing their beloved bagels with them. At first, bagels were mostly found in Jewish bakeries in New York City, but eventually, they gained popularity throughout America thanks to their delicious taste and convenience. Today you can find bagels all over the world!

Key ingredients

• Yeast: I used dry active yeast, but if you’re planning to use fresh yeast, double the amount of yeast suggested
• Bread flour: I used bread flour to get a dense and chewy texture
• White granulated sugar: helps activate the yeast
• Bicarbonate of soda: to alkalinise the water and add chewiness to the bagel
• Egg white: helps seal the toppings on the bagel
• Seeds for topping: poppy seeds, sesame seeds or everything bagel topping

Tips

• Smooth bagels: in my initial attempts, the bagels turned out bumpy. This is because the dough was over-proofed and not shaped properly. There were too many bubbles in the bubble and therefore it’s important to not leave the dough develop for too long.
• Shaping the bagel: there’s a simpler way to shape the bagel where you just poke a hole and expand it. However this will not press out the air bubbles properly. That’s why I chose to do the rope method instead!

Bagel

Bagel is a bread that is known for its versatility. It is characterized by its dense, chewy texture and distinctive round shape with a hole in the center. Bagels are made from yeasted wheat dough, which is shaped into a ring, boiled briefly in water, and then baked. This process gives bagels their unique texture and a slightly crispy crust. It is easy to make and tastes great.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Proofing Time 2 hours hrs 30 minutes mins

Course Bread

Cuisine American, Polish

Servings 8 Bagels

Ingredients

  

• 300 ml warm water
• 7 g active dried yeast
• 500 g bread flour
• 2 tbsp white granulated sugar
• 1 tsp salt
• 1 tbsp vegetable oil for greasing
• 1 tbsp bicarbonate of soda
• 1 egg white to glaze
• Seeds of choice for topping poppy seeds, sesame seeds

Instructions

 

• In the bowl of a mixer fitted with a dough hook attachment, add he sugar, salt, flour, instant yeast, warm. Mix on medium-low speed for about 5 minutes, until the dough is well-formed around the hook, consistent and elastic.
• Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball. transfer to an oil-greased bowl, cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen and double in size
• Transfer the dough to the work surface, divide it into 8 equal portions, and transform them into a ball shape. I like to weigh them to make sure that they’re all the same size.
• Roll the dough ball into a rope about 8-10 inches long. Wrap the rope around your hand and overlap the ends. Press the ends together firmly and roll the seam on the work surface to seal and shape the bagel.As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.
• Arrange them on the prepared baking trays, cover them with a towel and leave for 30 minutes.
• Prepare oven and preheat to 170°C. Also, prepare 2 baking trays by lining them with parchment paper.
• Pour water into a large saucepan and add bicarbonate of soda boil until it reaches medium-high heat. Then add bagels, and boil for 1 minute. Flipping halfway through boiling, boil 1 or 2 bagels at a time.
• When ready, remove from the saucepan using a slotted spoon, allow to drain and arrange back on the baking trays.
• Apply egg white wash on each bagel using a brush, sprinkle with toppings (e.g. poppy seeds, sesame seeds, everything but bagel seasoning) and place in the preheated oven. Bake for about 20 minutes or until it turns golden brown.
• When ready, remove from oven, place on the wire rack to cool completely, then serve.

Keyword Bagel, Bread

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