This salmon bagels recipe is influenced from Saveur magazine. It’s possible for you to garnish your bagels with Philadelphia or another cream cheese, and don’t hesitate to add your very own twist with elements you like While purchasing ready made bagel breads is entirely satisfactory, it’s far better whenever you do it by yourself so we contained the home made bagels bread recipe and components list. In another big bowl, combine all the remaining elements except the flour and yeast. When the dough starts to be overly hard to work with the mixer, put it down on a floured surface and knead it by hands for 10-fifteen minutes scattering flour on and peeling off the work plan.
Test by pressing gently with your fingertips: the dough must be a little elastic. If this isn’t the case, continue to knead till you get a nice soft, but elastic and homogeneous ball. Let stand for about one hour until it doubles in volume. Degas the dough giving a punch in the middle then fold inward several times to reform a ball. Roll the balls to make sticks and stay both ends together with a bit water in order to obtain nice rings. Take care to make a large hole about 2 1/3 inches in diameter. In the mean time pre-heat your oven to 480F.
Take away the bagels with a slotted spoon and spot them on a clean cloth easily to soak up excess water. Immediately transfer the bagels on a greased baking sheet or covered with parchment paper. Brush the top of the bagel breads with a brush with a beaten egg and sprinkle with poppy seeds. Bake bagels lowering the temperature to 370F. Bake for about 20-25 minutes before cooling on a rack.