Bagels
These mini boiled bagels are great and only take an hour to make (25 minutes mixing, 10 minutes boiling, 25 minutes baking). Preheat oven to 200 degrees Celcius. Put on a large saucepan of water to boil. You will need water, plain flour, salt, sugar, vegetable oil and dry yeast.
You will need
2 cups of hot water
4 cups of plain flour
3 tsp of dry yeast
2 tsp of sugar
2 tbsp of vegetable oil
1 tsp of salt
We use an old Mixmaster with the 2 bread hooks (corkscrews)
because planetary mixers have a problem when the dough gets firm
Add the water first then the other ingredients except the flour
Start mixing on the slowest speed then add the flour spoon by spoon
Keep adding flour until the dough gets really firm (it bounces back when you touch it) and
radial ridges will start to form
Knead this way for 20 minutes then add the salt and knead for a further 5 minutes. The dough becomes glossy and comes away from the side of the bowl
Oil your fingers to stop the dough sticking
Pull out consistently-sized handfulls of dough
Squeeze out any air pockets
Roll hard for 30 seconds until the dough forms a very smooth ball
Pinch the centre of the ball between your thumb and forefinger
Twirl it around a finger to widen the hole - Not too big for mini bagels
Place the bagel into near-boiling water
Flip the bagel over after two minutes on the first side
Remove the bagel after a further two minutes in the other side
Cover a baking tray with baking paper
Place the boiled bagel on the baking tray
This batch made ten mini boiled bagels
Bake in the centre of a oven at 200 degrees Celsius for 20-25 minutes or until brown on top.
When done, they should sound hollow when tapped on the base.
Transfer the bagels to a cooling rack. Avoid eating them straight away as they are much chewyer when cooled.
Make a Tuna, Cheese and Tomato Bagel Slider for a quick lunch. Cut the bagel in half and toast it, flat side down, on a hot fry pan. For the filling add lemon juice and jalapeños to canned tuna.