The Bagel, a breakfast standard for many. Terrific when warm and smothered with jam or cream cheese.
This class, I learned the art of the bagel. Unbelievably easy to make, but there is some prep work needed beforehand and there is a little bit of wait time in between.
Remember Stan? Well, to make tasty bagels, you would need to make your own Stan.
Along with the starter, bagels are made with flour, water, malt syrup, salt and yeast
Into the mixer they all went.
The dough is left to rest and proof for about an hour.
After the hour, the dough was divided into 70g balls and then formed into rings.
The formed dough is again left to proof for about half an hour. Meanwhile, we began boiling water and malt.
The bagels are boiled for 45 seconds and placed on a cornmeal lined tray. We added poppyseeds, sesame seeds and cheese with oregano. They were then baked for about 25 minutes.