Cinnamon Raisin Bagels, Raspberry Fennel Bagels & Plain Bagels…continued.
Day 2 of the bagel making process. These taste so good and so much like shop bought bagels but with a more homemade, preservative free goodness about them. However these take so long that I probably wont make them again unless its for a special occasion.
Cinnamon Raisin Bagels, Raspberry Fennel Bagels & Plain Bagels Recipe:
9. Preheat the oven to 240 degrees C with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.
10. Remove the bagels from the fridge and gently drop them into the water, boiling only as many as comfortably fit (They should float within 10 seconds). After 1 minutes flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side (I used the 2 minute option because I kept getting distracted by tumblr and forgetting to flip them). While the bagels are boiling, sprinkle the same grease proof lined sheet pans with cornmeal or semolina flour. (I didn’t have either of these and although I greased the pans with oil the bagels really stuck on and it was a nightmare trying to pull them away from the grease proof paper! So I advise using these or some kind of substitute). If you want to top the bagels, do so as soon as they come out of the water (I used sesame seeds on a few of my plain bagels)
11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 10 - 15 minutes or until the bagels turn light golden brown. You may bake them darker if you prefer.
12. Remove the pans from the oven and put the bagels on a cooling rack until they are cool enough to slice open and spread with butter. Or leave them to cool completely and serve with cream cheese and smoked salmon. The Cinnamon Raisin Bagels are not very sweet as I did not add extra sugar, if you like them sweeter serve them spread with butter and sprinkled with sugar. They are also good with sweet jam or honey. The Raspberry Fennel Bagels are not sweet either and are very good with cheese on.
Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Recipe adapted from: http://smittenkitchen.com/2007/09/bronx-worthy-bagels/
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