In Yiddish and Austrian German the word means a round loaf of bread.
Once regarded as a Jewish food, over the last few years many variations on the original theme have made it popular with everyone all over the world. Bagels can be found in most bakeries and almost all supermarkets. Schmered with cream cheese, vegetable mixtures and smoked salmon, or lox, bagels are currently one of the most popular breakfast foods worldwide.
Not everyone lives near a true Jewish delicatessen, and the best bagel is a fresh bagel. Hot from the oven, sliced with your favorite filling; such a delight you should experience in your life. Bagels are not difficult to make – let’s make some.
Ingredients:
8 oz. milk
2 oz. butter - butter gives the best flavor but margarine can be substituted
1½ tablespoons castor sugar (or granulated sugar)
½ tsp. salt
1½ teaspoons (1 ½ package) dried yeast
1 egg - separated
14 oz. strong white flour - whole wheat or multigrain can also be used
1 tsp. cold water
Optional extras include: poppy seeds, sesame seeds and coarse salt crystals
Preparation:
1. Bring the milk to the boil and take the pan off the heat
2. Add the sugar, butter and salt and stir gently until the butter has melted
3. Put this mixture into a large bowl and leave to cool down
4. When the mixture is lukewarm sprinkle in the yeast
5. After about 10 minutes the mixture should be frothy
6. Beat the egg white into the yeast mixture
7. Slowly stir in the flour and mix thoroughly
8. Set the dough on a lightly floured board and knead well until no longer sticky
9. Grease a large bowl and put the mixed dough into it
10. Cover loosely with greased cling film and put in a warm place for about an hour -
11. Dough should double in size
12. Break the dough into 24 equal chunks
13. Roll each piece until it is the width of your finger and approximately the length of a pencil
14. Shape the pieces into rings and pinch the ends together - place on a floured surface (for the perfectly round bagels you see in stores, put your ring of dough on a pastry rolling pin and roll back and forth)
15. Leave for approximately 10 minutes until the rings begin to rise
16. At this point heat the oven to 200°C (400°F, Gas Mark 6)
Baking:
1. Half fill a large sauce pan with water and bring to a rolling boil
2. Each bagel must be placed gently in the boiling water for 15 seconds until they puff up (don't overcook the bagels or they will break up and lose their shape)
3. Place each bagel on a greased baking tray
4. Mix beaten egg yolk with a teaspoon of cold water and brush each bagel with the mixture
5. At this point the bagels can be sprinkled with any of the optional ingredients
6. Bake for about 20 minutes until crisp and golden brown
7. Leave to cool on a wire rack or serve hot