The Mini Bagels Recipe Great for parties, try serving halved and topped simply with cream cheese, a curl of smoked salmon, lemon juice, and a sprinkling of cracked black pepper.
Rising and proofing time:
1 1⁄2– 2 1⁄2 hrs
1 quantity bagel dough
1 When the dough has risen, place it on a floured work surface and knock it back. Divide it into 16–20 equal pieces, depending on the size you want. Take each piece and roll it under your palm to make a log shape. Use both your palms to roll the dough outward toward each end, until it is 6in (15cm) long.
2 Take the dough and wrap it around the three middle fingers of your hand, so the ends are under your palm. Pinch gently, then roll briefly to seal the end. The hole should still be big at this stage. Put the bagels on 2 baking sheets lined with parchment paper and cover with plastic wrap and a ktichen towel. Leave in a warm
place for 30 minutes, until well puffed up.
3 Preheat the oven to 425°F (220°C) and set a large pan of water to boil. Gently poach the bagels in batches of 6–8, poaching each side for just 30 seconds. Briefly dry the bagels with a kitchen towel, brush with the beaten egg, and bake for 15–20 minutes until golden brown. Remove from the oven and cool for at least 5 minutes on a wire rack before eating.
These mini bagels are best served fresh the day they are made, but are also good toasted the next day.
The secret to cooking an authentic bagel is to poach the risen bagels briefly in simmering water before baking. It is this unusual step that helps to give them their classic chewy texture and soft inside crumb.
|Mini Bagels Recipe|