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First rise: 1.5 hrs Second rise: 20 min
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Bake time: 15-20 min
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Ingredients
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Method
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Sponge:
32 g bread flour
11 g fresh yeast or 3 g instant yeast
57 ml warm semi-skimmed milk
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Dissolve the yeast in warm milk, add the flour and combine well. Set aside for 30 min until it starts to bubble.
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2 small eggs, slightly beaten
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Add the eggs to the sponge and combine.
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210 g bread flour
15 g granulated sugar
4.5 g salt
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To a bowl of the stand mixer, add the flour, sugar, salt and the sponge-egg mixture. Knead until all ingredients are well combined and form a smooth dough.
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57 g unsalted soft butter, in small pieces
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Add the butter, piece by piece and let the butter to be incorporated. The dough should be smooth but sticky. |
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Transfer the dough on the lightly floured worktop and knead until the dough is shiny, smooth and tacky to your palm. Place the dough into a buttered bowl and leave for about 1.5 hrs. The dough should double in size.
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Now you can form the dough as you like. You can divide the dough into 8 pieces, form 8 bagels and place in the doughnut or fluted cake moulds. Let them rise until double in size and bake until golden brown in the oven preheated to 180ºC.
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Recipe from The Bread Baker's Apprentice. Mastering the Art of Extraordinary Bread' 15th Anniversary Edition by Peter Reinhart
