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Trio of Tuna, Smoked, Sashimi, Tataki

Trio of Tuna, Smoked, Sashimi, Tataki

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Tuesday, April 5, 2011

Slocan Bagels

Never made bagels, always wanted to, read the recipe 4 or 5 times and was ready to give it a try.  Now questions had been asked in the past at bagel shops in Montreal (the best bagels) on how to achieve the texture.  The texture of bagels is what makes them.  Otherwise they are donut shaped bread.
So here is the recipe that was used for the first two batches, the one you are looking at is the second batch.  Enjoy, ask questions if you have any.  Adjustments have been made from the original recipe.
You will need;
To make a ferment.  200g of white bread flour (I used white spelt), 5g of fresh yeast (dry will also work), 100g of water.  Mix together and let rest for 2hours at least.
Then you will add 550g of flour, 20g of good honey, 10g of salt, 250g of water.
On the stove, place a pot with water in it, for every quart of water add a tsp of baking soda, this is what gives the texture. I usually use two to three quarts of water depending on the pot.
Have two baking trays ready lined with parchment or a Silpat and very lightly oil the trays.
You are ready to put the dough together and will need a rolling pin very soon.
Mix together the ferment with the flour, honey, water and salt.  When it starts to come together put in out on a dry, non-floured surface.  Knead the dough until it is smooth and elastic (about 12 minutes).  The surface will be very smooth, very smooth and it will form nicely into a ball.  If you are not sure, keep kneading.

Once you are finished kneading the dough now needs to rest for about 2 hours but if you are in a rush, 20 minutes is fine.  Cover the dough and let it rest in a slightly floured bowl.  Once the resting period is over, lightly flour your work surface, using your scraper, bring out the dough and form into 12 even balls.  Roll the balls until they are smooth and then using the end of your rolling pin, punch a hole in the middle of the dough ball, use your fingers to roll and make the hole a bit bigger and smooth. I was using the handle of the rolling pin and my fingers for this. lay them on your slightly oiled trays and let them rise again for about 1hour minimum.
Now that the resting period is over, heat up the water and baking soda, prepare your toppings, make sure your oven is preheated up to 425F. Once the water has come to a boil, you can add the bagels.  I usually cook three at a time, 30seconds on each side, bring them out of the water and place them into the topping and back to the baking tray.  Once the tray is full then into the oven.  I usually have about 6 to a tray but sometimes 8 as I am able to yield more bagels out of this recipe.  They are a little smaller and great for kids.  The recipe I starting using for this says 10 minutes but that is in a very good oven, something I don't have.  These bagels took about 18 minutes and had to be turned and watched carefully.  This is the part that is up to you and your knowledge of your oven, if you have a good one then try 10 minutes add an extra three minutes for a chewy texture.  Cool on a wire rack and ENJOY!!!!
Have a delicious day!


  1. Great looking bagels! I made some a couple of weeks ago and had to talk myself into making them :) Totally worth the work!

  2. nothing beats fresh bagels... yours look perfect!