Bagels are bread shaped like a donut with a dry texture and crisp on the outside, but tough on the inside. Very popular in New York as a breakfast menu. Typically, the citizens of New York cream cheese on bagels and eaten with a cup of coffee.
As a variation, the surface can also be sprinkled with sesame bagels, poppy seed or sunflower seeds.
Do not use hot water when kneading dough bagels. Because the yeast will die at temperatures above 40 degrees Celsius.
Avoid adding yeast together with the salt because salt can also cause yeast die.
Bagel Bread Recipe
500 g of wheat flour for bread, sifted
1 tablespoon granulated sugar
2 teaspoons instant yeast
350 ml warm water (lukewarm)
1 tablespoon vegetable oil
1 1/2 tsp salt
1 1/2 liter of water boil
1/2 tsp baking soda, bring to a boil
How to make:
Combine flour with sugar, warm water, yeast and vegetable oil in a large container. Stir well and then add salt. Stir until blended.
Transfer the dough onto a flat surface sprinkled with flour. Knead for 10 minutes until smooth and not sticky at hand. Return to the container, cover with plastic sticky and leave for 20 minutes. If it is fluffy dough and set aside.
Open the lid of the container, for the dough into 8 pieces, round shape. Puncture in the center of each circle of dough using your fingers, then widen the hole in the middle to resemble a donut. Allow the dough for about 20 minutes until fluffy and set aside.
Boil each bagel dough in the baking soda in the water is boiling, over medium heat for 2 minutes on each side. Remove and drain. Allow the dough for 5 minutes until dry.
Place the dough on a baking sheet bersemir oil, give the distance between them. Bake in a preheated oven at 180 degrees Celsius for 30 minutes until cooked.
Bagel bread ready to be served