Maple Syrup Bagels
I'm going to show you how you can make these delicious maple syrup bagels the day before and bake them fresh for breakfast in the morning.
Equipment
- 1 Baking Tray
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Oven
- 1 Rolling Pin
Ingredients
- 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.
Instructions
- 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
Notes
Dry dough: If your dough is too dry, add a little milk until it all comes together.
Boiling: If you like the bagels chewier, then boil for longer. Prefer softer, then reduce to 30 secs
