.
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
Poppy seeds
Sesame seeds
Cumin seeds
Method
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.)
Add salt.
Add sugar.
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.
