finally today I got to eat Bagel, something I’ve been craving for sometimes. It was on the way home, it’s drizzle and I was thinking how to spend this rainy afternoon?. My husband pass “Bagel Bagel” at Kemang, I asked him to stop. I get in and my kids follow me with anticipation. They never eat Bagel before. My son Pick the Chocolate Chip while my daughter choose the poppy seed one. as for me, the plain one its fine.
I knew Bagel when I was in the US. I didn’t really like too sweet stuff, so bagel suit my taste. I usually order plain bagel with cream cheese, and eat it with coffee. It’s been 14 years since I came back to Jakarta, and I never touch Bagel anymore. Couple weeks ago my friend Anni upload a picture of her homemade bagel. I asked her the recipe, want to try it but haven’t got the time.
When we got home. I cut the Bagel into 4 pieces, so we all can share and taste it. Even though I don’t have cream cheese to add the flavor, but my family seems to enjoy it with hot coffee. I really wish one day I can make my own Bagel. Here a recipe for make Bagel from HubPages
Homemade bagel recipe
4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.
Mix all the ingredients in a bowl. You don’t have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it’s really stiff, or you can’t get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don’t get discouraged if they don’t look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it’s time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they’re done!