Bagels
I love bread and bagels are one of my favorite. Boiling the bread gives it that nice chew and then having the soft inside. Perfect with cream cheese or our favorite smoked salmon, cappers and tomatoes, Yumm!
Bagels
350 grams of bread flour
10 ml of salt
8 grams of yeast
5 ml of malted milk
1 cup of warm water
2 1/2 quarts of water
1 tablespoon of malted milk
1 egg white for an egg wash
Bagel toppings like "Everything Bagel", Dried Onions, Poppy Seeds or sesame seeds.
Sift together flour, salt yeast and malted milk. Add warm water and begin to mix with your hand. Once the dough comes together knead on a lightly floured surface until the dough is nice and elastic. Place in a bowl and cover for 1 hour or until double in size.
Turn out dough and knead for 1 minute. Divide into 10 equal pieces. Roll into a ball and then poke through the middle with you figure and make a hole. Place on a baking pan lined with parchment or a silicone baking mat and prove for 10-20 minutes more until they have risen and they spring back. Preheat the oven to 425°. Bring 2 1/2 quarts of water to a boil with 1 tablespoon of malted milk. Reduce to a simmer and poach the bagels in batches as not to crowd. Poach 1 minutes on each side. Brush each bagel with egg white wash and top with your favorite topping and bake for 20-25 minuets.
