Chewy Bagels . 煙韌貝果

Chewy Bagels . 煙韌貝果

As a bagel lover, I would like to write about bagels for my first blog post. I like chewy bagels, similar to those found in New York City. I personally prefer plain bagels, but will also share ideas on flavored bagels in the future. Hope you like it!

我很愛吃bagels，喜歡它的煙韌咬口 ，也挑bagels 作為我的第一個網誌。平常我愛吃原味bagels ，日後會分享其他口味 ，希望你也喜歡 。

Chewy Bagels

This recipe is enough for 4 of 125g large bagel, or 6 of 80g bagel or 8 of 62g small bagel

Ingredients:

Bread flour 290g

Cake flour 10g

Malt syrup 22 ml

Water 170 ml

Salt 4g

Instant yeast 3g

Water bath for bagels:

Malt syrup 3 Tbsp

Water 3 liters

Parchment paper cut into 12 cm x 12 cm (large bagels), 10 cm x 10 cm ( medium-sized bagels)

Or 9 cm x 9 cm (small bagels)

Method:

1.   Mix and knead all the ingredients into smooth dough, cover it with a wet cloth and let rise for 40 minutes or till doubled in size

2.   Punch the dough down, place it on a lightly floured counter, and divide the dough into pieces at size you like

3.   Shaping: by using the Rope-and-loop method, roll the dough into a rope with one side flattened and the other side pointed, put the pointed side inside the flattened side, and seal it together like a circle and then put the circle on the parchment paper. Repeat the same steps with the remaining dough. Let the bagels proof for another 30 to 40 minutes or till doubled in size.

4.   Preheat Oven 190C

5.   In a wide cooking pot, boil syrup and water till almost fully boiled, reduce heat to medium low; put bagels in with paper facing up for 45 seconds(papers will come out automatically), turn the bagels to the other side for another 45 seconds. Take out the bagels and lay them on a lined baking tray

6.  Put inside the oven and bake for 15 to 18 minutes or till golden brown

Cooking Tips:

1.   Bagels will be chewier if you lengthen the bathing time and use all high gluten flour

2.   Do not use too much dry flour when shaping in order to seal properly

3.   I did not put egg wash to the dough for keeping the original color

4.   Do not put too many bagels into the water bath at the same time to prevent them sticking together

5.   Seeds up and put toppings as you like

Make into a dough and let rise 

   搓成光滑麵團, 做第一次發酵

                             

                         Divide the dough into pieces

發酵後分割、滾圓和你鬆弛 

           Shaping, by using the Rope-and-loop method

       造型，用捲繩圈方法，一邊尖一邊按扁平

Put the bagels on the parchment papers for final proof

  把造型後的貝果放在烘焙紙上做第二次發酵

Soak bagels in hot syrup bath with papers on top
把麵糰連紙(紙在上)放下糖水燙煮
Papers come out loosely墊紙會自然脫落

 Turn the bagels to the other side slightly

      輕手翻轉浸另一面 

         Take out the bagels and lay them on a lined baking tray

    撈起瀝去水，放在已鋪烘焙紙焗盆上

                   Bake for 15 to 18 minutes or till golden brown

                                 放入焗爐，焗15至18分鐘至深金黃色

煙韌貝果

此份量可做4個各125g 大 bagel，或 6個各80g, 中 bagel 或 8個 60g 小 bagel

材料:

高筋粉 290g

低筋粉 10g

麥芽糖漿 22 ml

水 170 ml

鹽 4g

即發酵母 3g

燙麵糰用糖水:

麥芽糖漿 3 Tbsp

水 3 公升

烘焙紙一張，裁成

12 cm x 12 cm (大) ，

10 cm x 10 cm (中 bagel) 或

9 cm x 9 cm (小 bagel)

做法：

1. 把所有材料混和，搓成光滑麵團(或用麵包機 “麵糰 mode” 打約15分鐘)，蓋上濕布做第一次發酵， 需時約40-50分鐘或至兩倍大。

2. 完成第一次發酵後分割、排氣、滾圓、鬆弛10分鐘。

3. 造型: 把麵糰搓成長牛舌型，再卷成長條，修好邊位，收口向上。麵糰的一端壓扁, 另一端略為修尖，把扁一端包起尖一端成圓圈，然後修順接口位；把圓圈收口向下放在已剪裁烘焙紙上做第二次 發酵約30至40分鐘或兩倍大。

4. 預熱焗爐190C

5. 用寬口鍋燒熱水，加入糖漿煮滾，轉小火，把麵糰連紙(紙在上)放下糖水燙煮45秒(期間取起紙)，反面再煮45秒，撈起瀝去水，放在已鋪烘焙紙焗盆上。

6. 放入焗爐，焗15至18分鐘至深金黃色

溫馨提示:

1. 如要Bagel 更有嚼勁，可增長燙麵時間及用全高筋粉

2. 此麵糰不太粘手，手粉盡量用少些，修口會較易

3. 入焗爐前，我沒在麵糰掃蛋或奶，想保持原味

4. 燙麵團時，要依鍋面大小可放多少個，不要放得太多，否則會相粘