For a while now, I regularly eat a bagel at noon. Actually, I always buy the bake-off rolls from the AH, which are fine in themselves. Now that I still work at home, because of the corona measures, I have the time to bake these things myself. And let's face it, isn't that usually a lot more tasteful than ready-made?
Thanks to one of my favorite television programs Heel Holland Bakt for the recipe.
What do you need for 2 or 3 bagels?
- 125 grams of flour
- 5 grams of yeast
- 1/2 tablespoon of olive oil
- 3 grams of salt
- 65 ml of water
- extra pinch of salt
- dash of coffee creamer
- Sesame seed
- 3 liters of boiling water
Ready in about 7 minutes
Mix the yeast, part of the water (not the 3 liters) and the oil well together until the yeast has dissolved.
Sift the flour into a bowl and mix it with the salt. Make it a volcano, so a mountain with a hole in it. Pour the yeast mixture into the well and knead it well. Then the remaining water can be added (from the 65ml). Knead this for about ten minutes until it has become a nice elastic dough.
Divide the dough into 2 to 3 equal parts and roll it into nice balls. Place it under a wet tea towel for at least half an hour to rise. After half an hour, press a hole in the ball with your finger or a ladle and then shape the dough a bit with your hands into a nice bagel shape. Let it rise for another hour. In that hour, bring a large pan with more than 3 liters of water to the boil. After rising, let the bagels cook in here. You let them slide into the boiling water and the bagels float to the surface. Turn them over regularly until they have floated in the boiling water for about 5 minutes. Then you take them out with a slotted spoon and place them on the baking tray lined with baking paper. Brush the bagels with the coffee creamer and sprinkle with the sesame seeds.
Make sure the oven is preheated to 220 degrees Celsius and bake the bagels between 5 to 10 minutes. let them cool for a while, cut them in half, brush them with your favorite herb cheese (or make your own) and cover them generously with salmon and possibly some arugula, a few capers and some pepper.
Enjoy your meal!
