WHAT YOU NEED
Additional Equipment
Stand Mixer with dough hook or Mixing Bowl & Wooden Spoon
Liquid measuring cup
Parchment Paper
Large Slotted Spoon
2 Baking Sheets
Large Pot
Kitchen Towel
Additional Ingredients
Water
Cooking Oil
Flour (for dusting surfaces)
Kit Contents
Bagel Baking Mix
Malt Syrup
All Dressed Bagel Spice Blend
Baking Yeast
Honey
LET'S GET STARTED
Before you begin
Preheat the oven to 425 degrees
Line one baking sheet with parchment
Clean a counter surface
Fill a large pot with water and heat to boil
PRO Tips to Keep in mind
If you are using a stand mixer be aware of the capacity and power to ensure the mixer has the torque to get the job done, otherwise, get ready for a workout!
Water temperature is important for yeast to activate and this will have a huge impact on the success of your bagels- 100°–110°F (37-44°C) is the ideal temperature, warm but not hot
Add your liquid half at a time, to ensure flour is hydrating
step 1: prepare the dry ingredients
- Empty the contents of the Bagel Making Mix into a large bowl or stand mixer bowl.
- Add the yeast packet to the mix and combine.
step 2: prepare the wet ingredients
- Measure 400 ml, warm not hot water into a liquid measuring cup.
- Empty contents of malt syrup and mix with warm water until combined.
- Add 50ml of oil and stir to combine.
step 3: mix em' up
- Add the liquid ingredients to the dry and mix on low with a dough hook for 5-7 minutes or kneed by hand on a floured surface until the dough ball is formed and begins to smooth.
- Cover the dough with a kitchen towel and rest for 15 minutes
step 4: shape' em up
- Divide the dough in half, and divide each half into 6 equal parts (12 pieces total).
- Using both hands, roll a dough ball into a rope 10-12 inches long.
- Loop the rope around one hand and ensure the ends meet, to close the loop.
- Press the loop closed in a rolling motion on the counter to ensure both ends stick together and close.
- If the dough is too try and tearing, spray with a bit of water or lightly dampen your hands- this is due to the hyrdation level of the flour
Check it out in real time!
step 5: rest & wait
- Place the shaped bagels on the parchment lined baking sheet.
- Once all 12 are rolled, cover with clean kitchen towel and let rise for 20 minutes, in a warm setting or until the dough springs back when touched.
step 6: boil' em
- Bring the pot of water to a simmering boil- not a high rolling boil.
- Carefully add the contents of the honey mixing to dissolve.
- Carefully drop the bagels one at a time into the boiling water
- do not over crowd the pot or bagels will lose the round shape- try 2 or 4 at a time!
- Boil for 1 minute before gently flipping the bagels over, boil for another minute.
- Remove the bagels with a slotted spoon onto a baking tray, 4 at a time
step 7: seed 'em
- Sprinkle seeds into a shallow bowl
- Carefully dip one side of the bagel into the seeds and while still warm and sticky, place seeded bagels onto a parchment lined baking sheet *for the full Hudson experience cover both sides with seeds
- Repeat steps 6 &7 until all 12 bagels are boiled and seeded
step 8: bake'em
- Bake in 425 degree oven for 20-25 minutes, rotating the pan half way through as necessary.
NUTRITIONAL INFORMATION