Mr. DANIE GEORGE(6th sem BCTCA) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. Indian Institute of Hotel Management and Culinary arts has selected him as the ‘Chef of the Day’.
Ingredients
For the Dough
- 360 ml Warm water
- 15 gms Sugar or barley malt syrup
- 7 gms Active dry yeast
- 540 gms Bread flour
- 10 gms Salt
For Boiling and Assembly:
- 5 lits Water
- 25 gms Sugar
- 7 gms Baking soda
Method:
For the Dough:
- In a large mixing bowl, combine the water, sugar or malt syrup, and yeast and stir together. Let stand until the mixture is very foamy, about 10 minutes.
- To the yeast mixture, add the flour and salt. Mix together using a wooden spoon. turn out the dough onto a lightly floured surface and knead by hand until smooth and elastic dough is formed, about 10 to 15 minutes.
- Transfer the dough to a large lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line two large baking sheets with parchment paper and lightly grease the paper.
- Punch down the dough and turn out onto a clean work surface. Divide the dough into 8 equal pieces. Shape each piece into a ball by cupping your hand around the dough ball and moving it in a circular pattern. (This will tighten the ball.)
- Gently flatten each ball. Lightly oil your hands, press your finger into the center and through the dough creating a small hole. Pick up the dough and begin stretching it in a circular motion, widening the hole and creating a donut shape. When the hole is about 2 inches wide, place it on the greased parchment paper, spacing each one a few inches apart. Loosely cover and let rest for 20 minutes.
For the Boiling and Assembly:
- Meanwhile, preheat the oven to 425F.
- Heat water in a wide pot and reduce the heat to medium-low to maintain a simmer and stir in the sugar or syrup and baking soda.
- Working with two or three at a time, add bagels to the pot of water. Cook for 1 minute. Using a spider or slotted spoon,
- flip them over and cook for another minute. Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired.
- Bake for 15 minutes. Flip the bagels over and continue baking for 5 to 10 minutes or until deep golden brown.
- Let cool on a wire rack for at least 10 minutes before serving. Cool completely before storing in an airtight container for up to 3 days. Bagels freeze great! Just cut in half before freezing.