by Jon Sullivan - 2020-04-10<<<<< previous blog next blog >>>>>
Because sometimes a loaf of bread is just more than you need.
I don't eat a lot of bread, so making a whole loaf for a sandwich or whatever tends to make me just eat too much. A few bagels however is just the right amount. So this recipe is designed for 6 small or 4 large bagels.
The only tricky part is the timing. For other bread stuff you often want it to rise a lot. For these bagels you really don't. It's a stiff dough that makes a chewy firm bread. So the initial rise should be only 60-90 minutes. And once you form the individual portions before boiling, you don't want those to rise more for more than 30-40 minutes before they hit the water boil.
3/4 cup warm water
1 tsp instant or active dry yeast
2 cups bread flour
1 tbsp brown sugar (or barley malt powder/syrup)
1 tsp salt
For Boiling: 1/4 cup honey (or barley malt powder/syrup) in 3 quarts water
That all sounds way more complicated than it is. If you are confused by any of it, here's a video that will help. https://youtu.be/W8j-ZUp7KD0<<<<< previous blog next blog >>>>>