Dear fellow bakers,

 

Every time I host a coffee morning and serve bagels, I get the same questions: did you really make them yourself and can I have the recipe? I think for many of us who have lived in America (especially in New York), bagels are one of those comfort foods that reminds us of the simple pleasures of life. They’re made with uncomplicated ingredients, but good bagels are hard to come by in this great city of Mumbai.

 

So, in response to numerous requests from fellow baking enthusiasts, here is my bagel recipe. (Please note that there are lots of good bagel recipes out there, but this one that I have adapted from “Great Bread” by Bernice Hunt is one of the simplest and produces great results.)

 

Ingredients

1 generous tablespoon active dry yeast*

1 cup warm water (43-46C or 110-115F)

1 tablespoon castor sugar

1½ teaspoons salt

2½ - 4 cups white flour

 

*First, proof the yeast by mixing it with the water and sugar and letting it stand for 5-10 minutes. If it becomes foamy, then the yeast is viable. If not, throw it away and buy a new packet.

 

Method

Combine all of the ingredients (using the minimum amount of flour) in a large mixing bowl. You will have a very soft, sticky dough. Sprinkle a generous amount of flour on a clean countertop and scrape the dough onto it. Sprinkle more flour on top of the dough and begin to knead for about 10 minutes until the dough is smooth. (You may need to add more flour if the dough continues to stick, but be careful to add only a little at a time to avoid it becoming too dry.)

 

Put the kneaded dough into a large well-greased mixing bowl, then turn it over so the oil coats the top. Cover the bowl with a towel and set it aside to allow it to rise in a warm place until it has doubled in size.

 

Punch down the dough and cut it into 8 equal portions. Dust your hands with flour and roll each portion into a ball, then using your finger, poke a hole through it and stretch it slightly into a “bagel shape.” Put them on a tray that has been dusted with flour, cover them and allow them to rise for about 20 minutes.

 

Meanwhile, fill a large, wide pot with at least 4 inches of water and bring it to a gentle boil and preheat your oven to 375F. Once the bagels have risen, carefully lift them and place in the boiling water. You can boil several bagels at once, but do not crowd them in the pan as they will stick together. Boil them for 3 minutes on each side and then remove them from the water. Place the boiled bagels on a lightly greased baking sheet and bake them for 25-35 minutes or until they are golden brown. I usually turn them over twice during baking to make sure that they brown evenly.

 

Making (and eating) these bagels is great fun for kids -- I usually double or triple the recipe. My kids both love to knead the dough and shape the bagels. I hope you enjoy this recipe as much as we do!

 

Sincerely,

Jen Devidayal