Bagels home, with the indispensable utensil for the to succeed
In the series gadgets, I demand the mold to bagels. Like that without thinking, we imagine a plate with footprints to bagels a bit like donuts but in fact it is not that at all. If you’re not already closely interested in the achievement of the bagels, you need to know that the cooking is done in 2 times : one pocket first the bagels in boiling water before baking in the oven. Say as it, it seems simple but achieving it can sometimes be perilous and, in addition, one doesn’t always get a nice bagel with the hole in the middle well designed.
It is like that that I cracked one day for the famous mussels to bagels in the seeing on Facebook :
The video which explained how to use them has convinced me that I ABSOLUTELY had to ! I put a little bit of time to myself (if only the days could last longer … ) but ultimately I love this product and it makes great bagels at home :
This kit consists of 6 moulds in silicone, with perforations at the base, which makes the poaching is super easy. The stem center helps the bagel keep its shape and the silicone is that these molds are fed from the pot of boiling water in the oven without a problem. In short, it is super clever. A recipe is included with the product, but I preferred to use that of Mercotte (it explains very well how to make bagels without this gadget).
So for 6 bagels you will need :
- 450g of flour
- 10g fresh yeast
- 9g of salt
- 230g water
- 30g of sugar
- 18g olive oil
- Mixture of the seeds (here we used sesame, flax seeds, rolled oats, and sunflower seeds)
- 1 egg yolk for eggwash
For the poaching :
- 3 litres of water
- 20g of potato starch
- 20g of brown sugar
- 40g of salt
Have the flour in the bowl of a robot patissier with the hook, add the crumbled yeast, salt and sugar. Then add the olive oil and water (ambient temperature) and knead for about 8 min to obtain a dough soft and not sticky (add more flour if needed).
Divide the dough pieces into 6 equal portions and knead each of the dough pieces to achieve a nice ball nice and smooth. Flatten slightly and form a hole in the center and put each bagel on a silicone molds. Let it grow for about 2h at room temperature or 1hdans the oven mode oven (the muffins should double in volume).
When this exercise is completed, bring the water to a boil with the sugar, brown sugar, salt and cornstarch and poach the bagels one after the other for about 20 to 30 seconds while holding the mold by the top of the stem (a breeze with these molds !).
Arrange the mussels on a baking tray, brush the top with egg yolk and sprinkle with seeds. Preheat the oven to 210°C and bake the bagels for 15 to 20 minutes of cooking. Let cool before removing from the moulds, cut them in 2 and garnish.
Verdict : the bagels were perfect. I would have had to further flatten out when I laid in the moulds for having this form of characteristic of the bagel.
For the taste, we just topped with fresh cheese, salad and slices of chicken, in short, what we had on hand after you have made these bagels a little on a whim.
Moreover, the small last has been slipped into my lunchbox special bagel (big fan of bagels, I loved this lunchbox years ago) for my lunch at the office.
This small gadget is available in most shops selling kitchen items, but also on Amazon, as always :