Yesterday, I baked bagels. This is a recipe I’ve worked with for years, that originated in Baking with Julia, one of the best books I own and use regularly – it’s falling apart, it’s so well-used! I’ve modified the technique somewhat to compensate for baking in a tropical climate and, for all intents and purposes, at sea level. I always plan to bake bagels at least once whenever I visit Bequia. Here’s a photo essay of yesterday’s effort:
First rising of dough – it’s ready to be punched down and sit in the fridge for a couple of hours, where it rises again. Then the dough is ready to be formed – and unlike making donuts where you cut out the hole from the round dough, with bagels you actually punch your thumbs through and pull the dough apart to form a hole. Once there’s a rolling boil going on in the pot, you add the bagels, 8 at a time or however many fit comfortably so they swim next to each other with room left for expansion, boil for 3 minutes, turn, then boil another 3 minutes. Remove from pot.
First batch done!
To recap… This is how much the bagels have increased in size after boiling on one side. They need to be turned over at this point. Increase the size of the holes in the bagels again just before dropping then into the water. After boiling, you wash them with egg white and add whatever topping you prefer – these were topped with poppy seeds and the first batch with sesame seeds.
While the bagels bake for 30 minutes, you have time for a celebratory cup of espresso…
and to begin mixing the recipe for Focaccia. The recipe I love to use is from Dishing: Calgary Women Cook published by Whitecap Books. Easy-peasy and an excellent flavour and texture. (Book available from The Cookbook Company.)
And back to the bagels, here are all 32, finished and ready to eat!