It may be kind of silly to put yourself through a process of hard kneading, cooking, baking, not to mention the waiting time in order to get a dozen bagels, while you can get them on every corner and especially when you live just a couple of miles away from the first and the best British BEIGEL SHOP (old fashioned spelling), established in 1855, suited at Brick Lane Market.
Maybe, except for the two small details, that I bake and that I like a challenge; and this one for some reason was IT, the challenge. Despite the fact that I have been successfully making pretzels for some time now, the only way to go around it was to face the music. After substantial reading on the subject was completed, I felt that I was ready to write a serious essay on the history of bagels (the origins are however, yet to be established), but to bake them, hmm.
The recipe in the LEITHS Baking Bible seemed to be well explained and easy to follow, except that I never used malt extract and had no idea where to get it from, not to mention that I was clueless about the purpose of the extract in the dough. My attempts to get it from the nearby stores failed, and because I didn't want to wait to get it any longer, ordering the extract on-line was not an option. It was time for the plan B and for the Bread Revolution recipe, which calls for honey instead, which I liked.
750 gr strong bread flour
15 gr salt
15 gr fresh yeast ( 2 teaspoons dry yeast)
375 ml water
65 gr honey
Mix the flour and salt, then add the yeast dissolved in the water and honey. Then the hard work of kneading begins. You will need either a very strong pair of hands, or equally strong kneading machine. I recommend them both, so one can rest, while the other is at work. The dough that you are aiming for is firm and elastic, that passes the windowpane effect, (see-through) as shown in the picture above. When you are satisfied with the texture of the dough, place it in a lightly oiled bowl, cover with a dump cloth and leave to rise until it is doubled in size.
Remove the poached bagel using a fish slice, put it gently on a clean cloth to drain, sprinkle with seeds of your choice (or leave plain) and place on a baking tray, lined with non grease parchment.
Enjoy the sweet taste of winning.