Simple Way to Make Speedy Chewy Bagels in 90 Minutes

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chewy bagels in 90 minutes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chewy Bagels in 90 Minutes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Chewy Bagels in 90 Minutes is something that I’ve loved my whole life. They’re nice and they look wonderful.

No fancy tools or techniques required. Looking for that perfectly chewy bagel that is just like something you'd get from a New York deli? It's easier than you think and tastes even better fresh. If you have a pet-or soon will-you've come to the right place.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chewy bagels in 90 minutes using 7 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Chewy Bagels in 90 Minutes:

1. Get 300 grams Bread flour
2. Get 1 tbsp Sugar
3. Get 3 grams Salt
4. Get 3/4 tsp Dry yeast
5. Get 160 grams Lukewarm water (warm to the touch)
6. Take 1 tbsp for 1 liter of water Honey for boiling
7. Make ready 1 Flour for dusting

The recipe was no doubt modeled after the those brought by immigrant families. A homemade bagel recipe with tips and tricks (use malt syrup and boil your bagels before baking). The quintessential—and elusive—bagel has a crackly exterior and a chewy interior. Shiny and caramel-colored, it tastes yeasty, the tiniest bit sour, and an even tinier bit sweet.

Instructions to make Chewy Bagels in 90 Minutes:

1. Add yeast to the lukewarm water, mix and dissolve to activate.
2. Combine the bread flour, sugar, salt and the yeast from Step 1 in a large bowl.
3. Mix all the ingredients in the bowl by hand. When the dough comes together and is no longer floury, move to a working surface.
4. Using palms of both hands, knead the dough by pressing it away from you over and over again for 3-5 minutes (you'll see the dough gradually moistening and holding together).
5. (Note) You could also use a bread machine until this step! Set the machine before you leave the house and when you come back it is done.
6. Using a knife, divide the dough into 6 portions. Roll each dough into a smooth ball. (Let it rest for 10 minutes) Cover the dough with slightly damp cloth.
7. Using a rolling pin, flatten the dough to about 20 cm in length. Tuck in both ends.
8. Shape the dough into rings by covering one end over the other. Close the seam tightly. (These are pre-risen sesame bagels in the photo).
9. Place the dough onto a cookie sheet, cover it with damp cloth, and allow it to rise at 25℃ room temperature [Proof for 45 minutes] When the room is cold, I put the tray on top of a skillet with hot water.
10. Ref) They will look like these after 40-45 minutes of rising (these are sesame bagels). The dough has doubled in size.
11. 10 minutes before rising finishes, start preheating the oven to 190℃ (if you are using a portable oven, place the baking sheet on top to help the dough to rise).
12. 5 minutes before rising finishes, bring some water to a boil in a large skillet and melt the honey (use the skillet that was used in Step 9, so you will have one less thing to clean).
13. Adjust step 12 so the water is boiling gently, slide in the dough top side down first for a minute, flip the dough and boil the other side for another minute.
14. Scoop up the bagel and immediately place it onto the cooking sheet. Bake for 20 minutes in a 190℃ oven and it is done!
15. I split the bagel in half by hand! It has a wonderfully nice and smooth texture! Toast and enjoy its crunchiness!
16. Black sesame bagels. The aroma of the sesame is exquisite!
17. ma-natto bagels. Make the dough long and thin then spread and roll up the ama-natto into the dough. The soft texture of the ama-natto is perfect with the bagels!

The quintessential—and elusive—bagel has a crackly exterior and a chewy interior. Shiny and caramel-colored, it tastes yeasty, the tiniest bit sour, and an even tinier bit sweet. Allow to cool sligthly before slicing and toasting. Bagels are defined by dough that is boiled or steamed, which give the authentic dense and chewy texture. Reducing the yeast by half and letting the bagels, once shaped, rise slowly overnight in the fridge, will produce a more even and chewy texture.

So that is going to wrap it up with this special food chewy bagels in 90 minutes recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!