Making Bagels in Portugal

As I said in my previous post, everywhere I have lived I have found products/produce in different packing. In Venezuela I would find grain yeast in big packs, in NY in packs of 3 grams, and here in Portugal, the best price for instant yeast is Aldi’s packs of 7 grams.

I had to adjust Mr. Reinhart’s recipe to what I find in the supermarket. Here I would like to share the proportions for plain bagels:

2 tablespoons of honey (great replacement for Malt Syrup)

20 grams of kosher salt

1 pack of 7 grams of instant yeast

1100 grams of white flour

2 cups and 4 tablespoons of water (depending on the type of flour you might need to add a bit more or less water. The dough shouldn’t be runny. If you need to add few more table spoons of flour is OK).

I add all these ingredients to my bread making machine and set it on the dough cycle. In one hour and fifty minutes my dough is ready to go to the refrigerator for overnight slow rising.

I coat a glass container with a little bit of vegetable oil, and then cover it with plastic wrap. Next day will be the process of rolling, boiling and baking the bagels. You can make them the same day, but they taste much better if you let the dough to slow rise.

 

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