I’m a big fan of bagels since I saw them for the first time in a picture. Yesterday I planned to cook a specific dish but I missed some essential ingredients. It was holiday in Berlin and all the markets were closed. I looked at my fridge and there was a little lonely block of fresh yeast, then I thought: bagels! I suddenly turned on my new oven and started kneading. Following the recipe of Marc Grossman in “Bagels comme à New York” I’ve got the perfect one.
I simply ate them with tofu cream and veggie but I’m thinking about possible new versions…
Ingredients (5 bagels)
For the bagels
375 gr Manitoba flour
12 gr fresh yeast
2 tsp salt
1 pinch of cornstarch
190 ml warm water
15 ml extra-virgin olive oil
2 tbsp agave sirup
black and white sesam seeds to garnish
For the poaching liquid
2 l water
1 tbsp cornstarch
1 tbsp agave sirup
1 tbs salt
In a bowl whisk together the Manitoba flour, salt and cornstarch. In another bowl melt the fresh yeast into warm water and then add extra-virgin olive oil and agave sirup.
Add dry ingredients to the wet and start mixing. Knead the dough for 10 minutes, until smooth and elastic. Cut it into 5 pieces. Roll each piece into a sneak about 25 cm long. Form into a circle around your fingers, overlapping ends and pinch firmly to seal.
Place the bagels in a pan between two oiled parchment paper sheets and allow to reise in a warm place for two hours.
Preheat the oven to 220°.
Bring a pot of water to a boil and add the cornstarch, agave sirup and salt. When the pot is boiling drop the bagels one at a time and let them cook for a minute. Using a spatula turn them upside down, cook another 30 seconds and place them onto a pan. Brush each bagel with extra-virgin olive oil and garnish with black and white sesam seeds.
Reduce the heat to 200° and bake for 20 minutes. Remove the pan, wait a couple of minutes and fill your bagels with whatever you want.