Hello and Happy FRIDAY! Friday’s just never, ever get old, do they? Today is my last day of work with CIEE and then I have some fun plans on the schedule for this weekend, including lots of pool time and hopefully a mini 4th of July celebration on Saturday. Whoever and wherever you are, I hope you have a great weekend! Below, enjoy my post about my bagel-amking process 🙂
Ever wondered what goes into the bagel process at Bruja’s Bakery? Ever wonder why I charge 1.50€ per bagel when it is (seemingly) just flour and water (spoiler alert: it’s not)? Well in this post, you can see exactly what goes into my bagels and what the process looks like.
- Someone places an order 1-2 days in advance.
- I collect my ingredients and put them out on the counter next to my bowl.
- Add the dry ingredients, then the wet ingredients and mix it all up. Then I knead, knead, knead for about 8 minutes per order of 6 bagels.
- I wet a towel and then cover the dough and let it rest for 2-5 hours.
- After a few hours, it has risen (hellelujah!). I punch it down, pull the dough out of the bowl, roll it into a log and then slice it into 6 even pieces.
- I roll each piece into a ball and then poke a hole through the center and form the bagel.
- Place all 6 bagels on a plate and then cover them with plastic wrap and put them in the fridge for a night of rest.
- In the morning, I take them from the fridge, and while they rest, I turn on the oven (to 250* C) and boil a pot of water.
- I prep my bagel station, which includes egg wash, toppings, and a paper-lined baking sheet.
- When the water boils, I add salt and baking soda and then stretch out the newly-risen bagels so that they have a hole again (sometimes they rise to the point of having no hole).
- I put 3 bagels in the pot to boil for a minute on each side.
- I take the bagels out, dip them in an egg wash, then top them with the customer’s preferred topping.
- I place them in the oven, turn the oven down to 200* C and let them bake for 16 minutes
- After 7 minutes, I take them out, add another layer of egg wash and then roate them and put them back in the oven for another 9 minutes until they’re golden brown.
- I take them out, put them on a cooling rack and let them completely cool before placing them in bags and delivering to their owner!
That’s it! As you can see, there are a lot of steps involced in making bagels (making the dough, letting it rise, shaping the bagels, letting them rise, then boiling and baking the bagels), but I think the process is completely worth it for a chewy and yummy bagel and, more importantly, I love doing it!
If you’re interested in ordering a few bagels, please place orders on my (other) website: www.brujasbakery.com
