貝果 Bagels

Sesame, cheese, and a plain one. Small ones are for my toddler.
芝麻、起司、還有一個原味。小貝果是兒子的。

It's been 2 years since last time I made bagels. My husband loves it but we didn't buy any in the past 6 months at least. (Well, he had one at Noah's Bagels last month.) My results are not as pretty as I imagined nor as those on Pinterest. Doesn't matter, they're tasty. They're made from a lean dough but our house smelled great after baking them. And I'll keep making them whenever we want bagels.

Bagels are perfect for trying different flavors of cream cheese spread, aren't they?

距離上一次做貝果已經兩年了。老公還滿喜歡吃貝果，但我們在過去的至少六個月間竟然都沒有買過，（只有上個月老公在貝果名店 Noah's Bagels有吃一個。）這次的結果不如我想像中的那麼美，也比不上 Pinterest上的那些；但有什麼關係呢？好吃就好了！這些貝果的麵團很低脂低糖，但烤出爐之後家裡好香。只要想吃，我就還會再繼續做。

貝果真是很適合用來搭配各種不同口味的起司抹醬啊～

Bagels (6 large)

(Based on: The Bread Baker's Apprentice by Peter Reinhart.)

Ingredients:

Sponge

• active dry yeast 3 g
• bread flour 240 g (Here I used whole wheat 120 g + bread flour 120 g.)
• water 297 g

Main dough

• active dry yeast 1 g
• bread flour 225 g
• salt 8 g
• brown sugar 7 g

For boiling

• baking soda 7 g

For finishing

• any seeds or cheese to top the bagels

Directions:

1. Mix all the sponge ingredients together, cover and let it rise at room temperature for 2 hours.
2. Add all the main dough ingredients to the sponge, and mix to form a dough.
3. Turn the dough out, knead for 10 minutes.
4. Immediately divide the dough into 6 pieces or as you like. Roll each dough into rolls, cover with plastic wrap or damp towel, let the rolls rest for 20 minutes.
5. Dust a roll with some flour, poke a hole in the middle of it and rotate around to form a bagel with a 2 1/2 inches hole. Repeat with the remaining rolls. Cover and let the bagels rest for 20 minutes.
6. While the bagels are resting, preheat the oven to 500F/260C, and bring a pot of water to a boil, add the baking soda.
7. Gently drop the bagel into boiling water, boil for 1 minute per side. Repeat until all the bagels have been boiled. Top the bagels once they come out of the water and be put on a lined baking sheet.
8. Bake for 5 minutes. Rotate the baking sheet, lower the temperature to 450F/230C, and bake for another 5 minutes or until browned as prefer.
9. Cool on a rack before slicing and serving.

貝果（6大顆）

（參考自：The Bread Baker's Apprentice by Peter Reinhart.）

材料：

中種

• 乾酵母 3 克
• 高筋麵粉 240 克（我用了全麥麵粉 120克 + 高筋麵粉 120 克）
• 水 297 克（室溫就可以）

主麵團

• 乾酵母 1 克
• 高筋麵粉 225 克
• 鹽 8 克
• 黑糖 7 克

煮麵團用

• 小蘇打粉 7 克

不同口味配料

• 任何喜歡的種子堅果類、起司

做法：

1. 將中種所有材料混合均勻，加蓋後室溫靜置 2小時發酵。
2. 將主麵團所有材料加入中種（注意鹽和酵母不要直接整搓接觸，會影響酵母活性），混合均勻成麵團。
3. 將麵團取出到桌面，手揉 10分鐘。
4. 立即將麵團分割成 6塊或是喜歡的數量，整形成球形之後用保鮮膜或濕布覆蓋，讓麵團休息 20分鐘。
5. 取一球麵團表面撒些麵粉，用手指往中間戳一個洞，然後雙手一邊繞圈一邊將洞擴大，整形成貝果的形狀，中間的洞要稍大一點才不容易閉合，約 2.5吋。完成所有貝果的整形，用保鮮膜或濕布覆蓋，讓貝果休息 20分鐘。
6. 烤箱預熱 500F/260C，取一鍋水煮滾，加入小蘇打粉。
7. 輕輕將貝果放入滾水，兩面各煮 1分鐘後撈起。重複此步驟直到所有貝果都煮過。如果喜歡放配料，在貝果從水中撈起後立即撒上或沾上，放到鋪了烘焙紙的烤盤上。
8. 送入烤箱烤 5分鐘，將烤盤 180度轉向，溫度調降到 450F/230C，再烤 5分鐘或直到想要的上色程度。
9. 放在架上涼了再切或享用。

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