How to make pretzel bagels – The Australian Jewish News
ingredients
1 packet of instant yeast
1½ cups warm water
1 tbsp honey
4 cups bread flour
2 teaspoons kosher salt
vegetable oil to coat the bowl
For water bath
9-10 cups of water
1/3 cup baking soda
2 tbsp honey
1 large egg, whisked
1 tbsp water
2 tablespoons pretzel salt or large flake salt
To wash eggs
1 large egg, whisked
1 tbsp water
2 tablespoons pretzel salt or large flake salt
Tip: Can’t find pretzel salt? Sprinkle these bagels with large flakes of salt, any bagel seasoning, or sesame seeds for an equally delicious treat.
directions
1. Combine yeast, water and honey in the bowl of a stand mixer fitted with a dough hook. Cover and let rest for 5 minutes. If the yeast mixture is slightly foamy, bubbly, and/or fragrant, your yeast is active. If not, you may need to get fresher yeast.
2. Add the bread flour and salt. Beat on medium speed for 2 minutes and continue kneading on medium-low speed for 4-5 minutes. If your mixer is having trouble, knead it on a lightly floured surface for 6-7 minutes or until elastic.
3. Grease a large bowl with oil. Place the dough in the bowl and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature for 45-90 minutes or until doubled in size. To test if the dough has risen, poke the dough with your finger. If it springs back immediately, it needs more time. When it slowly snaps back into shape with a slight indentation, it’s ready to go!
4. Divide the dough into 8 equal pieces. Place your hand over each dough, roll each piece into a ball, and place on a parchment-lined baking sheet. Leave to rest for 5 minutes.
5. During the rest time, prepare the water bath and preheat the oven to 220°C. Place the water, baking soda, and honey in a large saucepan. Bring to a light boil.
6. Use your index and middle fingers to poke a hole in the center of each ball of dough and stretch until it’s 1-2 inches in diameter. Back to the baking sheet.
7. Place 2-3 bagels in the simmering water bath and cook 1 minute on each side.
8. Remove from the bath and return to the baking sheet.
9. Repeat with the remaining bagels.
10. Brush each bagel with the egg milk and sprinkle with salt.
11. Bake for 20-25 minutes or until deep brown, rotating the pan halfway through.
12. Allow to cool before serving.
Recipe by Micah Siva for The Nosher, myjewishlearning.com/the-nosher
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