My Favourite Bagels – Bagel is my favourite bread for sandwich. Reason is because it’s not soggy and has a phenomenal texture. A little crispy and chewy on the outside, but soft chewy in the inside. The bread itself is a little dense compared for soft bread loaf. The hydration is about 55-60%, instead of 100% compared to normal bread loaf. That’s one reason is suitable for saucy sandwiches. I’m hungry as I’m describing the sandwich. Bagels can be stored in fridge for couple of weeks or freezer for easily couple months. At the end of the video, I showed you a picture of my sandwich. I hope you’ll be inspired to make some bagels. Enjoy!

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FAQ:
1. Can I replace bread flour with all-purpose flour or plain flour?
Yes you can.

Ingredients:

375g [2¾ cup] bread flour OR all-purpose flour
8g [1¼ tsp] salt
3g [1 tsp] instant yeast
15g [1 tbsp] fine sugar
170g [½ cup + 3 tbsp] luke warm water
25g [2 tbsp] butter, softened

15g [1 tbsp] honey OR sugar

Toppings: (optional)
Black sesame seeds
White sesame seeds


Instructions:

1. In the mixing bowl, add flour, salt, yeast and sugar. Give it a quick mix.
2. On low speed, gradually add in the water.
3. Add in the softened butter. Continue mixing on low speed until the dough comes together.
4. Mix on medium speed for another 13 minutes.
5. Shape the dough in a ball shape. Transfer into a bowl. Cover with cling film and proof the dough for 35-40 minutes.
6. Divide the dough into 6 pieces. Knead into a ball shape. Cover with cling film or tea towel and let it rest for 15 minutes.
7. Roll and shape each of the dough ball into a typical bagel shape. Place each bagel on a small piece of parchment paper. Cover with cling film or tea towel and let it proof for the last time for 30 minutes.
8. Preheat oven at 200°C/390°F.
9. Preheat a hot water pot over a small heat. Add in the honey into hot water. You can also add sugar instead of honey.
10. Gently place the bagel into the hot water. Remove the paper. The purpose of the paper so that we don’t have contact with the inflated dough, as the dough is very delicate. Dip into the hot water for 15 seconds on each side. Remove and lightly strain the bagel. Place them on a baking tray.
11. Bake at 200°C/390°F for 15-18 minutes.
12. You can serve while it’s hot or let it cool an store in air tight container.

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