It’s time to break out the bagels! Bagels are a great way to get your morning going, and adding maple syrup to them can make them extra delicious. This recipe is a simple one that you can make fresh bagels for breakfast. All you need are a few simple ingredients and a little patience.
A brief history of the Bagel
The history of the bagel is a bit murky. It is thought that the bagel originated in the 14th century, in Poland, but this is often disputed. The first bagels were made from a dough that was boiled in honey, milk and eggs. This dough would then be shaped into a ring and boiled for a short time. This became the first bagel. The bagel was then introduced to America in the late 1800s, but it wasn’t until the 20th century that the bagel became a popular food.
Making Maple Syrup Bagels at home
As with anything, it’s better to make something at home than buy it. This is especially true when it comes to breakfast. Most people would agree that breakfast is the most important meal of the day, so it’s worth it to take the time to make it. While you could go out to buy some bagels, everyone knows how expensive they can be. Not to mention that you don’t get the ‘fresh outta the oven’ taste when you open the packet. With all these things considered, it’s perfectly reasonable to make your own bagels at home. The point of this blog is to inspire you to go and make your own.
Maple Syrup Bagels
- 1 Baking Tray
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Oven
- 1 Rolling Pin
- 240 g Bread Flour or Strong Flour
- 60 g Wholemeal Flour
- 1 g Quick Yeast
- 5 g Salt
- 30 g Maple Syrup
- 165 g Warm Milk If it is a warm day then just use room temperature milk, if its a cold day you should use warm milk around 25°C – 30°C.
- In a mixing bowl add the bread flours, then separate areas of the bowl add in the yeast and salt. Using your hand or spatula give all the dry ingredients a good mix. Next add the Maple Syrup and warm milk into the dry ingredients, and give it a good mix until there are no dry bits in the bowl. (Dough too dry? See the notes below)
- Turn the dough out onto the work surface and start to knead for 3 – 5 minutes or until dough becomes smooth. Next roll the dough into a ball and cover with the mixing bowl let it rest for 15 minutes.
- Remove the mixing bowl, then gently flatten the dough then cut into 6 pieces.
- Roll the each dough piece into a ball then roll into an oval shape.
- Cover with wrap and let it rest for 15 minutes again
- Turn one bun over (smooth side on top), use a rolling pin roll it into a rectangle (approx 9 x 13cm), then turn over, smooth side on the surface.
- Then gently roll it back towards yourself, pinch the end to seal it. Leave one side 1.5 cm don't seal it.
- Next roll it out around 20 cm (if your dough difficult to roll let it rest for 5 – 10 minutes), then open the side which hasn't been sealed, use rolling pin roll it out.
- Take the other end and loop it round to make a circle. Place into the open end, then fold the dough over and seal. Make sure all seals are on the same side. This way the top will be smooth.
- Put them on the tray with baking paper, then cover with wrap or in a plastic bag, then leave to ferment in the fridge for 10 to 18 hours. (I put them into the fridge around 5pm)
- Next day take it out from fridge, leave to become room temperature (approx 30 mins)(I take them out of the fridge 8am)
- Preheat the oven to 220°C.Add the water into the pan bring it to boil, then turn the heat to low heat, don't let water temperature get to hight if you can around 90°.Boil each side for 45 seconds. See Notes for Boiling.
- Then put them into oven, change the temperature to 200°C, bake for 20 minutes or until top is lovely golden brown (depending on your oven you may need to adjust the temperature)Once you have removed the bread from the oven, give the tray a gentle tap on the work surface. Move the bagels on to the cooling rack and leave to cool completely.
- Enjoy your Maple Syrup Bagels