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Sophies Breadmaker Bagels Sophies Breadmaker Bagels

Posted on by Lesley Armstrong

Sophie's Breadmaker Bagels

OK, Bagels are definitely not a Kiwi invention.  I've added this one in for a certain doctor at Whangarei Hospital who was particularly helpful when Sophie needed a diagnosis.  And Sophie, aged 10 at the time, is a dab hand at making these bagels for us all.  We love the chewiness of these bagels, they turn out great every time, and they sit well in the stomach.
 
4 1/4 cups flour
1 1/2 cups warm water
3 Tbsp sugar
1 Tbsp salt
2 Tbsp Chelsea Golden Syrup
 
Put water, flour, sugar, salt and yeast in the breadmaker, in that order.  Process on dough cycle.
Turn out onto lightly floured surface, and leave, covered with a teatowel, to rest for 15 minutes.
 
Cut into 12 - 16 portions, depending on size of bagel you prefer, and shape into smooth balls.  Poke a hole in the centre of the dough and gently enlarge the hole while you rotate and shape the bagel.  (They don't have to have a hole, Sophie makes them into all sorts of shapes - faces, American hotdog shape, you name it, all without a hole!).
 
Cover with a teatowel and leave the bagels to rise in a warm place for 20 mins.  Heat oven to 200 Celsius ( 400 Fahrenheit).
 
Meanwhile, get a large pot ( one you might make jam in), and put about 4 litres ( 1 gallon) of water on to boil.  If you don't have a pot that large, just use your largest pot and fill 2/3 full with water.  Add 2 Tbsp of golden syrup and stir to mix.
 
When bagels have risen and water is boiling, reduce temp of water a little so it is simmering constantly, and add 3 bagels to the water.  Cook for about a minute, then turn them over and cook the other side.  If using a smaller pot, only add 2 bagels.  Drain bagels on a tea towel.
 
Place bagels on a baking sheet lined with baking paper ( or on a greased baking sheet), and bake in the middle of the oven for 30 minutes.  Bagels should be evenly brown on top.  Remove from oven, eat hot or cold.
 

Sophie's Breadmaker Bagels

OK, Bagels are definitely not a Kiwi invention.  I've added this one in for a certain doctor at Whangarei Hospital who was particularly helpful when Sophie needed a diagnosis.  And Sophie, aged 10 at the time, is a dab hand at making these bagels for us all.  We love the chewiness of these bagels, they turn out great every time, and they sit well in the stomach.
 
4 1/4 cups flour
1 1/2 cups warm water
3 Tbsp sugar
1 Tbsp salt
2 Tbsp Chelsea Golden Syrup
 
Put water, flour, sugar, salt and yeast in the breadmaker, in that order.  Process on dough cycle.
Turn out onto lightly floured surface, and leave, covered with a teatowel, to rest for 15 minutes.
 
Cut into 12 - 16 portions, depending on size of bagel you prefer, and shape into smooth balls.  Poke a hole in the centre of the dough and gently enlarge the hole while you rotate and shape the bagel.  (They don't have to have a hole, Sophie makes them into all sorts of shapes - faces, American hotdog shape, you name it, all without a hole!).
 
Cover with a teatowel and leave the bagels to rise in a warm place for 20 mins.  Heat oven to 200 Celsius ( 400 Fahrenheit).
 
Meanwhile, get a large pot ( one you might make jam in), and put about 4 litres ( 1 gallon) of water on to boil.  If you don't have a pot that large, just use your largest pot and fill 2/3 full with water.  Add 2 Tbsp of golden syrup and stir to mix.
 
When bagels have risen and water is boiling, reduce temp of water a little so it is simmering constantly, and add 3 bagels to the water.  Cook for about a minute, then turn them over and cook the other side.  If using a smaller pot, only add 2 bagels.  Drain bagels on a tea towel.
 
Place bagels on a baking sheet lined with baking paper ( or on a greased baking sheet), and bake in the middle of the oven for 30 minutes.  Bagels should be evenly brown on top.  Remove from oven, eat hot or cold.
 
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