Topping(s) , Anything, but the most common are: 另准备一些:
White Sesame Seeds 白芝麻
Black Sesame Seeds 黑芝麻
Poppy Seeds 罂粟种子
Onion Powder 洋葱粉
Add to your own liking 根据自己的喜好添加。
INSTRUCTIONS步骤:
1. Yeast 激活酵母
Using a stand mixer bowl (or regular large bowl if you plan on hand mixing), combine 1 ¾ cups of Warm Water, 2 ¼ teaspoons of Yeast and the 4 tablespoons of Sugar. Whisk to dissolve the Yeast and Sugar, then let the mixture rest for 10 minutes or until the Yeast Blooms/Activates.
Once the yeast has bloomed, add 5 cups of your flour of choice. Bread Flour is reccomended for this recipe, though all-purpose is also fine to use. Add 1 teaspoon of Salt and 2 tablespoons of Olive Oil (Extra Virgin reccomended). Whisk breifly to start off the dough-making process, then turn on the stand mixer (Unless you are hand-mixing, then start to whisk more aggresively) and set it to low speed. When a doughy ball BEGINS to form, set the stand mixer on medium, then let it mix for five or six minutes, or until a smooth, homogenous dough ball is created.
Put the dough ball on a well-floured surface, then begin to knead for another 5 to 6 minutes or until the dough seems very soft and supple.
Grease up a bowl big enough to fit your dough with olive oil, then set the dough inside the bowl, cover the bowl in plastic wrap and let rest for about 1 hour and 15 minutes
将面团放在撒了面粉的案板上,再揉 5 到 6 分钟,直到面团很柔软。
大碗里涂上橄榄油,将面团放入碗中,用保鲜膜盖住碗,静置约 1 小时 15 分钟
4. Before Dough After Dough, Flat cut 第一次发酵后分割面团
After the wait, the dough should have doubled in size. if so, set it atop a clean counter and slightly flatten it. Then, divide the dough into 12 pieces, approximate in weight and size. Form each piece of dough into a small ball and let rest for another 5 minutes.
Take out a dough ball, then flatten it. Pinch the left and right sides (thirds) of the dough ball together, then roll the dough up (starting from bottom or top sides of the dough, not left or right) into a sausage shape. Repeat with all 12 of the dough balls, then let rest for another 5-10 minutes.
5. Balled Rolled into Sausages Rolled More 搓卷成面圈并第二次发酵
Take the dough sausages and roll all of them up into cylinders about 10 inches in length. Take 1 dough cylinder, then wrap the edges around your hands to form a very thin bagel shape, then squeeze down on where the 2 dough cylinder points to fuse them. Repeat for all 11 other dough cylinders.
Leave the bagels on a floured surface, surround them with plastic wrap, and wait for 1 hour where they will rest and rise during this time
Prepare the Honey Water Bath for the Bagels by adding the 2 Tablespoons of honey to the pot of water and bring the water to a boil. Bathing the Bagels in honey water before baking them is what really sets apart these Montreal Style Bagels from their New York Counterparts, giving them a chewy texture and a sweet flavour more than a bready, crunchy one.
Once the water is brought up to a simmer, put in about 2 or 3 bagels in at a time, depending on the size of your water pot, and let them "cook" for about 45 seconds on each side. After you have "cooked" the bagels for 45 seconds on each side (1 minute 3 seconds total), scoop then out of the water bath using a spoon or tongs and put them onto a tray that contains your topping of choice. Flip the bagel(s) repeatedly until enough of your toppings are stuck to the bagel, then set them of a baking tray, and repeat this process for all 12 bagels.
Once you have finished bathing and topping the bagels, and once the oven has finished heating up, put them in the oven and let them bake for about 16 minutes
Take them out of the oven once they are sufficiently golden brown and done baking, and let them rest and cool down for 30 minutes before cutting and sampling.