The texture was perfect and it tasted great.
Ingredients – Bagel
2 cups bread flour (all purpose flour can be used instead)
1.5 tsp instant yeast
1 tsp salt
1 tbsp sugar
3/4 cups lukewarm water
Ingredients – Water Bath
4 cups water
2 tbsp sugar
Ingredients – Toppings of choice
Take bread flour and yeast in a bowl. (If using active dry yeast, proof it first with some water and sugar and then add to flour. Refer to pav bread.)
Knead for 10 min to get a soft dough. Apply a little oil over the dough. Cover and keep in a warm place for it to double. It took around 45 minutes for me.
Doubled and ready to go.
The rested balls have plumped up.
Take a ball and poke a hole in the middle.
With your index finger in the hole, twirl the dough until the hole is about 1 inch in diameter approximately. (You will be rotating your finger making the hole bigger.)
Place the prepared bagels on a parchment lined baking sheet. I grease the parchment paper also.
Remove from water and place them on the parchment lined baking sheet again.
Do an egg white wash if needed and add your toppings. I used sesame seeds and cumin seeds.
Bake in a 425F preheated oven for about 20 minutes until the top is nicely browned.
If you do not use egg white wash, you may not get a golden brown color on top. In that case, broil for a minute or so to lightly brown the top. I have done this way for pav bread to get a brown color on top.