Decided to give bagel-making a whirl this weekend…
Week: 41 of 52
Cookbook: Artisan Bread in Five Minutes a Day, Jeff Hertzberg & Zoe Francois
I mixed the dough on Saturday. The dough was started with yeast, salt, sugar & water. I then added bread and whole wheat flours and mixed to form a dough ball. I covered the dough and let it rise for 2+ hours before refrigerating it overnight.
This morning, I rolled out the dough and separated into 3 oz. pieces. Then I formed each piece into a ball and let them rest for another 20 minutes.
After resting, I brought a pot of water to boil with baking soda and sugar, per the recipe. I used thumb & fingers to poke a hole in each dough ball and create a ring of dough before boiling each piece for a few minutes. After boiling, each bagel was dried on a towel and sprinkled with sesame seeds to prepare for baking.
I baked the bagels and then let them cool before toasting them and using to make open-faced smoked salmon & egg sandwiches for Sunday brunch!
I have to say, I love this book. It’s like bread making for dummies. The bagels were awesome – soft inside with a firm crust. Yum!
- Bread Flour
- Wheat Flour
- Baking Soda
- Sesame Seeds