Wednesday 25 April 2012


Last Friday, Amirah  had a craving for bagels for breakfast. So she asked if we could get them from the neighbourhood supermarket. Slim chance..... at least in my neighbourhood. Unlike doughnuts, bagels don't really catch on among Singaporeans. 

With all the ingredients needed to make bagels at hand, I thought  I'd just make them myself.  Afterall, they are not really difficult to make. I started making after lunch & by teatime, my kids were already enjoying   these  dense & chewy rings.


Adapted from The Bread Book by Linda Collister & Anthony Blake

455g unbleached white bread flour
1 tsp sugar
15g fresh yeast (I used 7g instant yeast.)
1 egg white
230 ml mixture of milk & water, at room temperature (I used milk only.)
2 tbsp melted butter or vegetable oil (I used softened butter.)
2 tsp salt

1 egg yolk
2 tsp cold water
sesame or poppy seeds (optional)

1.In the bowl of a stand mixer, combine flour, sugar, yeast, egg white, milk & water & mix on low until the dough comes together in a mass, about 3-5 minutes. (If using fresh yeast, crumble it in a small bowl & whisk  it to a smooth liquid with milk mixture, then stir in sugar. Then combine yeast mixture with flour & egg white.)
2.Increase speed to medium-high, add in melted butter & continue mixing until well-combined.
3.Finally add in salt & continue mixing until the dough is smooth & elastic, about 5-8 minutes.
4.Place dough in a clean & greased bowl. Cover bowl with a damp tea-towel  & leave to rise  at cool to normal room temperature until doubled in size, 1 1/2 - 2 hours.
5.Knock back the risen dough & divide into 20 equal portions. Form each portion into a doughnut shape.
6.Arrange bagels, well apart, on baking trays. Cover with a dry tea-towel & leave at normal room temperature until almost doubled in size, about 45 minutes.
7.Bring a large saucepan of water to a boil, then gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 30 seconds on each side. Return to the baking tray.
8.Brush bagels with egg yolk mixed with cold water. Leave plain or sprinkle with sesame or poppy seeds. 9.Bake for 20-25 minutes at 200 deg C until golden brown & puffed up. Transfer to a wire rack to cool.

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