Homemade bagels? Why not run to the bagel store -after all there is a secret to making bagels, isn’t there ? or some special process? or as some believe”it’s the water” . The fact is these are all myths, you can make the best bagels in the world at home, healthier than the bagel store kind as well… The secret is simple……so read on……..
First off, bagels did used to be a lot healthier ,,, and smaller too. Back in the 1960’s New York suffered a “bagel strike” …..because all the bagels were produced by members of the bakers union…..when they went on strike, there was a bagel drought, at least in New York.But alas, New York was believed to be the only place you could get a “real” bagel, and the myth of a secret process, or ingredient grew.
Today’s big store bagels have helped to further that myth,, as they are bloated and full of ingredients that your grandfathers in the bakers union would never have used like soy oil.But you can make the best bagels in the world yourself, at home, in Djibouti, or Toronto for that matter, without any special ingredients, and I promise, they will be among the best you have ever had.
The key, or secret is as follows. After you create your dough which must contain some malt syrup, form the bagels, and allow to “proof” overnight in the fridge. Than, before you bake for 18 minutes, boil in water with a tsp of baking soda and salt for one minute. That’s it, the whole secret to the worlds best bagels.
There are many recipes out there for bagel dough, ours is three cups flour, one cup water, a tablespoon of malt syrup. We add instant yeast and salt, and allow to sit for 90 minutes. Roll out, form the bagel shape, proof overnight, boil and bake…….healthy and delicious.
The myth of the bagel is broken!