Soft Bagels

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Soft Bagels. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Soft Bagels is one of the most popular of recent trending foods in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Soft Bagels is something that I've loved my entire life.

Many things affect the quality of taste from Soft Bagels, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soft Bagels delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soft Bagels is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Soft Bagels using 7 ingredients and 16 steps. Here is how you cook that.

I like chewy bagels, but I like soft and dense ones as well. These bagels can be used in many ways and are easy to eat.
They're also good for sandwiches.

Cover the dough with a damp cloth from the first rising to the shaping stage (Since the rising time is not very long, it is technically called “floor time”). Cloth is not needed during the second rising.
For a smooth finish, remove the trapped air out of the dough really well before shaping the dough. Recipe by Masacchi

Ingredients and spices that need to be Take to make Soft Bagels:

1. 200 grams Bread (strong) flour
2. 1 tbsp Sugar
3. 2 tsp Olive oil (or vegetable oil)
4. 1 tsp Dry yeast
5. 1/2 tsp Salt
6. 120 ml Lukewarm water
7. 1 tbsp Honey or sugar (for kettling)

Steps to make to make Soft Bagels

1. In a bowl, add bread flour and pile up the sugar and dry yeast on it. Pour lukewarm water (30℃) aiming at the dry yeast and mix the ingredients evenly with a spatula or by hand.
2. Kneading When the dough comes together, add salt and olive oil and start kneading. Once the olive oil is mixed into the dough, move it to a work surface.
3. Knead the dough by pushing it out then folding it in, using your body weight. When the room is humid and the dough is too sticky, dust the work surface with flour.
4. Kneading is done when the dough is smooth and you can see your fingers through it when stretched out, and the dough does not break when you pinch up the edges.
5. In order to proof the dough fully, make sure the surface is very smooth. Place the dough, with its seams down, into a bowl greased with olive oil.
6. First Rising: Cover the bowl with a damp cloth and plastic wrap for 30 minutes at 30℃.
7. Resting time: Remove trapped air out of the dough. Divide dough into quarters and shape into balls. Cover them with a damp cloth with their seams on the bottom, then let them sit for 5 minutes.
8. Forming: Roll out the dough into rectangle.
9. Roll up the rectangle, then roll out the resulting cylinder until it is about 20 cm in length.
10. Push down on one end with fingers to make it wider and taper the other end. Wrap the narrower end with the wider end to make a ring. Tightly seal the seams!
11. Second Rising: Place each dough onto a bagel-sized piece of parchment paper. Let them rest for 3 minutes in 30℃. While proofing the dough, preheat the oven to 210℃.
12. Kettling: In a deep skillet, bring 1 liter of water to a boil, remove from the heat (at around 80-90℃), and dissolve in the honey.
13. Gently dip dough into the water one by one and remove the parchment paper. Submerge the bagels for 30 seconds on each side. Scoop the dough out and drain on a dry cloth.
14. Baking: Place the dough onto the parchment paper that was removed before kettling, place the dough into the oven, reduce temperature to 200℃ and bake them for 12-15 minutes.
15. The freshly baked bagels have a crispy and crunchy surface and are soft and chewy inside.
16. The flavor of a crunchy freshly baked bagel comes back when you toast it.

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So that is going to wrap it up for this special food Recipe of Award-winning Soft Bagels. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!