Hello everyone, I am Xiao Gaojie.
When you see a bagel recipe, besides the yeast and flour,
you need to know where its sweetness comes from.
One method is to add diastatic malt powder.
It has active enzyme inside,
which breaks down wheat starch into various sugars.
Then that you can taste the sweetness.
It requires a low and slow fermentation process,
since it takes time for the enzyme to break down the starch.
When there is enough sugar, bagels will taste nice.
Then you may ask if enzyme breaks starch down to sugar,
can we add this kind of sugar directly? The answer is yes.
This is the second way of adding sweetness for bagels.
Barley malt syrup.
This syrup is made of the sugars which were broken down from barley starch.
Compared to white sugar, it is half sweet, and has a strong malty flavour.
If you use this syrup for making bagels, you may use the low slow fermentation, or you may not.
The rest are some simple sweeteners.
White sugar, brown sugar, honey or molasses.
These sugars are meant to be a simple and quick recipe.
And it's easy to control its sweetness.
You can use a low and slow fermentation process, but you don't need to.
I am using barley syrup today.
Water and the yeast.
I use unbleached all purpose flour, you may use bread flour.
Stir it into a thick batter.
Ferment it for about 3 hours at the room temperature.
My home temperature is about 21 degrees Celsius.
After 3 hours, you see that there are a lot of bubbles in it.
Add dry flour.
Salt and barley malt syrup
You noticed that there is no oil in the recipe.
This also increases its chewiness.
Adjust the amount of flour to make a medium, but slightly firm dough.
Knead the dough for 5 minutes.
It becomes smooth.
Cover with a basin and let it rest for 15 minutes
Then divide it into 8 equal pieces.
Stretched it to shape it into a smooth ball.
This smooth surface will eventually become the surface of your bagels.
Or round it like this.
Take a small dough. Smooth side is facing down.
A little dry flour on the rolling pin.
Roll it flat.
Roll up.
Roll it into a long log.
Twist it in the opposite directions.
Then connect it.
A bagel is made.
Cover them with plastic wrap and ferment for 20 minutes.
After 20 minutes, let's boil the bagels.
Prepare a pot of boiling water.
It is about 1500 ml.
Add 1 tablespoon of baking soda.
Add a little bit of barley syrup, it is optional.
Boil each side of the bagels for 20-30 seconds.
There are a few reasons for boiling the bagels.
First, coloring.
You see that its color has turned yellow.
After bakings, its colour will darken a lot.
Second, the surface starch is cooked.
It will be particularly crispy when it is just baked.
Third, after boiling,
The hot water kills the yeast in the top layer of the bagels.
The size won't grow as you bake regular bread.
When you eat, it will be particularly chewy,
which is completely contrary to the soft breads.
Here are white sesame, poppy seeds, dried garlic, and salt.
Put sesame side down.
Into the oven and bake them for 5 minutes.
The wrinkled surface has now been smoothed out.
Flip it over.
After turned over, both sides are round and bulging.
Otherwise one side is round and the other side is flat.
After turning over, bake for another 12 minutes.
After baking, it looks like this.
Eat one when it is still hot.
The skin is very crispy.
After it cools down, it becomes very chewy.
Usually I will put it in a sealed plastic bag and eat it the next day.
Smear our homemade cream cheese.
Plus smoked salmon,
capers,
tomatoes and red onions
Now it's time for me to enjoy!
Thank you for watching, I am Xiaogaojie, see you next time ^^