How to Make Pretzel Bagels – The Australian Jewish News

Ingredients

1 packet of instant yeast

1½ cups lukewarm water

1 tablespoon of honey

4 cups bread flour

2 teaspoons kosher salt

Vegetable oil, to coat the bowl

For water bath

9-10 cups of water

1/3 cup baking soda

2 tablespoons of honey

1 large egg, beaten

1 tablespoon of water

2 tablespoons pretzel salt or large flake salt

For the egg wash

1 large egg, beaten

1 tablespoon of water

2 tablespoons pretzel salt or large salt flakes

Tip: Can’t find pretzel salt? Top these bagels with large flakes of salt, any bagel seasoning, or sesame seeds for an equally delicious treat.

directions

1. Combine yeast, water and honey in the bowl of a stand mixer fitted with a dough hook. Cover and let stand 5 minutes. If the yeast mixture is slightly frothy, bubbly and/or fragrant, your yeast is active. Otherwise, you may need to get fresher yeast.

2. Add bread flour and salt. Beat on medium speed for 2 minutes and continue to knead for 4-5 minutes on medium-low speed. If your mixer is struggling, knead it on a lightly floured surface for 6-7 minutes or until elastic.

3. Grease a large bowl with oil. Add the dough to the bowl and cover with a clean kitchen towel or plastic wrap. Let rise for 45-90 minutes at room temperature, or until doubled. To test if the dough has risen, prick the dough with your finger. If he returns immediately, he needs more time. If it slowly springs back into shape, with a slight indentation, it’s good to go!

4. Divide the dough into 8 equal pieces. Place your hand over each dough, roll each piece into a ball and place on a lined baking sheet. Let stand 5 minutes.

5. While resting, prepare the bain-marie and preheat the oven to 220°C. Add water, baking soda and honey to a large saucepan. Boil gently.

6. Use your index and middle fingers to poke a hole in the center of each ball of dough, stretching it out until it measures 1-2 inches in diameter. Return to the baking sheet.

7. Add 2-3 bagels to the simmering water bath, cook 1 minute on each side.

8. Remove from bath and return to baking sheet.

9. Repeat with remaining bagels.

10. Brush each bagel with egg wash and sprinkle with salt.

11. Bake for 20-25 minutes or until golden brown, flipping pan halfway through.

12. Allow to cool before serving.

Recipe by Micah Siva for The Nosher, myjewishlearning.com/the-nosher

Receive the AJN newsletter by email and never miss our best stories Free subscription

Comments are closed.