Dan Lepard's Bagels

Following Dan's advise, I reduced the yeast by half as I intended to let it get risen overnight in the fridge.  In that way, bagels will turn out more even and chewy texture.



The recipe is good, the kind of saltiness is just right.  We loved it so much!


       Recipe: Dan Lepard ( The Guardian)
     Ingredients (6 bagels):
     400g strong bread flour
     1 and 1/2 tsp instant dry yeast
     2 tsp salt
     2 tbsp castor sugar


     For boil:
     2 tbsp malt extract or brown sugar
     Seeds or salt flakes, for the top

Ready to get boiled

5 seconds... flip over further 5 seconds

bring it up and let it sit on oiled tray.
 Sprinkle seeds or salt flakes

Bagels are good stuff!!

  Method:
  1. Combine flour, yeast, salt and sugar in a bowl, add 225ml very warm water ( 38C).  Mix into a dough, cover and let it rest for 10 minutes.

  2. Flour the working surface, knead dough gently for 10 seconds.  Return to bowl, cover and let it rest for 10 minutes again.

  3. Repeat the light knead twice more at 10 minutes intervals, return dough to the bowl, cover and rest for 10 minutes.

  4. Divide dough into 6, each just over 100g.  Shape into ball, cover and let it rest for 20 minutes.

  5. To shape bagels, stick finger in the centre and stretch dough outwards with your fingers.

  6. Pre-heat oven tp 200C/400F.  With 2 litres boiling water on a pot, add malt extract.  Drop in each bagel, leave for 5 seconds, flip over for further 5 seconds, bring it up and let it sit on oiled tray. Sprinkle with seeds or flakes on top, bake for 15 -20 minutes.