Before I embark on this post, just want to say that this is post is not an advertisement. Based on my personal usage of the bread maker that was bought by my other half aka Panda, 2014’s X’mas Gift.
With the successful bakes of the Honey Milk Bread using my Panasonic Bread maker, I decided to try making bagels for fun. You will need an oven for the final bake. The bread maker is only for making the dough.
I love Bagels, period.
The smell of the wonderful aroma and chewy texture of bagels that makes me drool every time I order them from Starbucks. It is pretty costly for sure. Browsing the Panasonic Bread maker recipe book, I decided to try the bagel recipe published there with a slight modifications.
Brown Sugar Milk Bagel
280g Bread Flour
3 Tbsp Brown Sugar
1 tsp Salt
2 tsp Olive Oil
180ml Low Fat Milk
1tsp Instant Yeast
Put all ingredients ( bread flour, brown sugar, salt, olive oil and low fat milk – in this sequence) into the bread pan ( Remember to put the blade first!) and add yeast in the yeast compartment.
Press Menu 9 (1hr) and Start the bread maker.
After 1 hr, with the beep sound, take the dough out.
Do not leave the dough inside the machine too long. Else your dough will continue to ferment and it will get warm inside the bread maker. I did that the 1st time i made it. We do not want to over-ferment the dough.
Knead the dough to form a smooth ball.
Weigh the dough and divide into 8 portions.
Knead them into balls, cover them with a dry towel and let it rest for 10mins.
Poke a hole using your forefinger into the ball dough and form a doughnut shape. You have formed the bagel.
Sprinkle bread flour onto the baking paper in a pan and place all the bagels with two fingers space apart from each bagel. (The dough will rise, give them some space)
Cover these bagels with dry towel and let them rest for 40mins in a warm place ~ My kitchen is at least 30 degrees C.
About 35mins later, boil water in a saucepan that is large enough for two bagels to rotate. Preheat Oven 180 Degree C, Top Bottom Heat.
Once 40mins, your bagel should look like double in size. Place two bagel in the boiling water ( mid-range heat, the water should still have bubbles around the bagels) and let it simmer for 1 minute, flip over and let it simmer for another 1 minute.
* The recipe states 30seconds on each side but I want a chewier bagels, therefore 1 minute on each side. Maximum is 2minutes on each side.
Drain well and place the bagels onto a new baking sheet ( not the floured one) and bake them in center rack, preheated 180 degree C for 15minuts or until golden brown. The top may brown faster but make sure the bottom is browned before you take it out.
You should check your bagels at 10mins of the baking and lower to 175 degree C if you have a hot oven.