{"id":2567,"date":"2013-06-19T15:08:07","date_gmt":"2013-06-19T20:08:07","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2567"},"modified":"2013-06-19T15:08:07","modified_gmt":"2013-06-19T20:08:07","slug":"bagels","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2567","title":{"rendered":"Bagels"},"content":{"rendered":"

I got this bagels recipe from one of my bread baking favorite book by Peter Reinhart . I have made different kinds of bread from his book , and bagels is the newest one i wanted to try .<\/p>\n

So my bagels making started last night . I mixed the dough together , and let it proof for an hour before shaping them and letting it sit overnight . Then this morning i took the bagels out from the fridge right before i went working out . By the time i got back , the bagels were ready to be handled .<\/p>\n

I have to say , i expected more from this bagels , although it tasted good , and chewy in the inside , the outside isn’t as smooth and satin look like the store bought bagels . Maybe because i didn’t roll the dough into ball to smooth the surface long enough and i was hurrying to shape it , next time , i will def. take my time to roll them into a ball before making a rope and shaping the bagels .<\/p>\n

All and all , it was quite interesting making the bagels , i had no idea that you poached bagels before baking them into a very hot oven . It was a good experience \ud83d\ude42<\/p>\n

Direction for the dough :\u00a0<\/span><\/p>\n

1 cup and 2 Tbsp. of lukewarm water<\/p>\n

1 tbsp. of honey<\/p>\n

1 tsp. yeast<\/p>\n

1 1\/2 tsp. salt<\/p>\n

3 1\/2 cups of bread flour<\/p>\n

1. In a measuring cup combine the water , honey , salt and instant yeast , stir until everything dissolves . Let it sit for 5 minutes . In a large bowl , add the flour . Then pour the liquid into the flour , mix with wooden spoon for about 3 minutes . Then let it sit for 5 minutes .<\/p>\n

2. After 5 minutes , take it out , and knead for about 5 more minutes on a very lightly floured surface . The dough should be smooth and stiff yet supple , barely tacky feel.<\/p>\n

3. Place the dough into a lightly oiled bowl , cover with plastic let it rise for an hour in room temperature .<\/p>\n

4. You can let it sit in the fridge overnight or moving on with shaping the dough .<\/p>\n

5. Divide the dough into 6 or 8 small balls , then roll each piece into round balls , until smooth , then make into 8 inched long rope . Then place 1 end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle , going between the thumb and forefinger and then all the way around . The ends should overlap by about 2 inches . Squeeze the overlapping with your hand then press the seam into work suface , rolling it back and forth a few times to seal . Remove the dough from your hand and squeeze it to to over out the thickness and creating a hole about 2 inches in diameter .<\/p>\n

6. Place the dough into lightly brushed with oil parchment paper , and cover with plastic and store in the fridge up to 2 days .<\/p>\n

\u00a0\"bagels1\"<\/p>\n

7. On the baking day , take it out about 60-90 minutes before handling them . The dough should getting its final proof .<\/p>\n

 <\/p>\n

\"bagels2\"<\/a><\/p>\n

8. After 90 minutes , get a small bowl with cold water to test the bagels . Drop 1 bagels gently into the cold water bowl , if the dough floats , then the bagels are ready for the next step , if not , take the dough out and let it sit for extra 20 minutes or more .<\/p>\n

\"bagels3\"<\/a><\/p>\n

9. Bring about 2-3 quarts of water to a boil with 1 tbsp. of baking soda , 1 tbsp. of honey and 1\/2 tsp. of salt . Then once it’s boiled , bring the heat down to simmer , and drop as many bagels as you can fit into the pot , the bagels should be floating after 15 seconds , and then let it poach for 1 minute before turning it and poach it for another minute . Then , take it out and place the dough into lightly oiled parchment paper , ready to be baked .<\/p>\n

\"bagels4\"<\/a><\/p>\n

 <\/p>\n

10. Preheat oven to 500 F , and put the bagels into the oven , bring temperature down to 450 F and bake for 8 minutes , then turning it once and bake another 8 minutes .<\/p>\n

\"bagels5\"<\/a><\/p>\n

 <\/p>\n

11. Bagels are done when they’re golden brown on top\u00a0\"bagels\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I got this bagels recipe from one of my bread baking favorite book by Peter Reinhart . I have made different kinds of bread from his book , and bagels is the newest one i wanted to try . So my bagels making started last night . I mixed the dough together , and let it proof for an hour before shaping them and letting it sit overnight . Then this morning i took the bagels out from the fridge right before i went working out . By the time i got back , the bagels were ready to be handled . I have to say , i expected more from this bagels , although it tasted good , and chewy in the inside , the outside isn’t as smooth and satin look like the store bought bagels . Maybe because i didn’t roll the dough into ball to smooth the surface long enough and i was hurrying to shape it , next time , i will def. take my time to roll them into a ball before making a rope and shaping the bagels . All and all , it was quite interesting making the bagels , i had no idea that you poached bagels before baking them into a very hot oven . It was a good experience \ud83d\ude42 Direction for the dough :\u00a0 1 cup and 2 Tbsp. of lukewarm water 1 tbsp. of honey 1 tsp. yeast 1 1\/2 tsp. salt 3 1\/2 cups of bread flour 1. In a measuring cup combine the water , honey , salt and instant yeast , stir until everything dissolves . Let it sit for 5 minutes . In a large bowl , add the flour . Then pour the liquid into the flour , mix with wooden spoon for about 3 minutes . Then let it sit for 5 minutes . 2. After 5 minutes , take it out , and knead for about 5 more minutes on a very lightly floured surface . The dough should be smooth and stiff yet supple , barely tacky feel. 3. Place the dough into a lightly oiled bowl , cover with plastic let it rise for an hour in room temperature . 4. You can let it sit in the fridge overnight or moving on with shaping the dough . 5. Divide the dough into 6 or 8 small balls , then roll each piece into round balls , until smooth , then make into 8 inched long rope . Then place 1 end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle , going between the thumb and forefinger and then all the way around . The ends should overlap by about 2 inches . Squeeze the overlapping with your hand then press the seam into work suface , rolling it back and forth a few times to seal . Remove the dough from your hand and squeeze it to to over out the thickness and creating a hole about 2 inches in diameter . 6. Place the dough into lightly brushed with oil parchment paper , and cover with plastic and store in the fridge up to 2 days . \u00a0 7. On the baking day , take it out about 60-90 minutes before handling them . The dough should getting its final proof .   8. After 90 minutes , get a small bowl with cold water to test the bagels . Drop 1 bagels gently into the cold water bowl , if the dough floats , then the bagels are ready for the next step , if not , take the dough out and let it sit for extra 20 minutes or more . 9. Bring about 2-3 quarts of water to a boil with 1 tbsp. of baking soda , 1 tbsp. of honey and 1\/2 tsp. of salt . Then once it’s boiled , bring the heat down to simmer , and drop as many bagels as you can fit into the pot , the bagels should be floating after 15 seconds , and then let it poach for 1 minute before turning it and poach it for another minute . Then , take it out and place the dough into lightly oiled parchment paper , ready to be baked .   10. Preheat oven to 500 F , and put the bagels into the oven , bring temperature down to 450 F and bake for 8 minutes , then turning it once and bake another 8 minutes .   11. Bagels are done when they’re golden brown on top\u00a0<\/p>\n","protected":false},"author":16,"featured_media":2573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-2567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2567"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2567\/revisions"}],"predecessor-version":[{"id":2574,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2567\/revisions\/2574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2573"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}