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Homemade Bagels
Soft bagels, slightly crunchy on the outside, made at home following the traditional poaching method before baking. Perfect for breakfast or a snack, they can be enjoyed sweet or savory, topped with cream cheese, smoked salmon, avocado, etc.
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Critical Success Points
- • Do not let the yeast touch the salt during the initial mixing.
- • Maintain the first rise temperature (≈29°C) for proper fermentation.
- • Form a central hole of 4‑5 cm diameter before the second rise.
- • Poach the bagels exactly 1 minute on one side then 30 seconds on the other.
- • Bake at 220°C until a nice golden color is achieved.
Safety Warnings
- • The poaching water is very hot; handle with care to avoid burns.
- • Use kitchen gloves or an oven mitt when handling the hot oven.
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