Bagels
Dense and chewy ring-shaped bread, boiled then baked.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a mixing bowl, dissolve the yeast in the warm water. Stir in the malt syrup, salt, and flour to form a stiff dough.
- 2
Knead the dough vigorously for 10-12 minutes until it is very smooth, firm, and elastic. Cover and let it rest for 20 minutes to relax the gluten.
- 3
Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then use your thumb to poke a hole in the center. Gently stretch the hole to about 2 inches wide to form rings.
- 4
Place the shaped bagels on a parchment-lined baking sheet. Cover with plastic wrap and let them rise in the refrigerator overnight (or for at least 2 hours) to develop flavor and texture.
- 5
Preheat the oven to 425°F (220°C). In a large pot, bring the water bath to a rolling boil and add the malt syrup. Boil the chilled bagels in batches for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
- 6
Add desired toppings (sesame, poppy seeds) while the bagels are still wet. Bake for 20-25 minutes until deep golden brown and crispy on the outside.
Plan it in Listahan
Add Bagels to your week, check it against your household's allergens, and build the shopping list automatically.