Repeat with the rest of the dough. Once the yeast is frothy, mix in the rest of the maple syrup, and tip the whole lot into the well in the flour. Remove, and set aside on a rack to cool slightly. Heat your oven to C F if using a fan-assisted, or C F if not.
Serve warm with your favourite fillings. You want it to be roughly double its original size.
Once the dough has proved, prepare a couple of baking sheets by lining them with silicone parchment or Silpat s , and then brushing over a very light coating of olive oil. Then place the bagel onto a clean tea towel to remove any excess moisture from its base. Set a large shallow pan of plain water on the hob to boil, and once boiling, pop in a few bagels don't overcrowd the pan. Repeat with the rest of the dough.
The next day, remove the bagels from their cold storage, and allow them to sit at room temperature for minutes. With the join next to your palm, gently roll the dough back and forth to seal. If you're not using toppings, skip this step, and just put the bagels straight onto the tea towel. If you're using toppings, now is the time to coat your bagel; place a warm boiled bagel in a dish or on a plate, and sprinkle over the seeds.
With the join next to your palm, gently roll the dough back and forth to seal. Roll each one into a ball, flatten somewhat, then using the end of a rolling pin, poke out the middle, evening up the hole with your fingers if necessary.
Place the bagel onto a baking sheet. Once you have a nice, smooth, elastic ball of dough, plonk it into a clean bowl, cover with a tea towel, and set aside in a warm place for hours to prove. Repeat with the rest of the dough. Nutritional information is calculated on the assumption that you'll use 2 tsp of oil for the baking trays, and 2 tbs each of sesame and poppy seeds.
Posted by: Mikagar | on October 2, 2012
Remove, and set aside on a rack to cool slightly. I'll be honest here, and say that I've never got the hang of making nice, uniform bagels this way - there's always a skinny bit. Once all the bagels have been boiled, topped, and de-moistened, arrange them on the baking trays, leaving a couple of centimetres 1" between each one.
Roll each one into a ball, flatten somewhat, then using the end of a rolling pin, poke out the middle, evening up the hole with your fingers if necessary. Turn out the contents of the bowl onto a clean work surface, and knead the dough until smooth.
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