Metric Bagels (When I Go Back Home)

May 22, 2023May 22, 20230 14

A Unique Recipe for Metric Bagels (When I Go Back Home)

by The Chefin Bakery

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

303

Sugar

Fat

Bagels originated in Poland and were brought to America by Jewish immigrants. They have become an iconic food item in New York City and around the world. This recipe for Metric Bagels (When I Go Back Home) is a unique take on the classic recipe. Using metric measurements makes this recipe accessible to anyone anywhere in the world. These bagels are perfect for breakfast, brunch or just a snack. They are best served warm with cream cheese or jam.

Instructions

1.	In a large mixing bowl, combine the warm water, yeast, and 25g of white sugar. Let it sit for 5-10 minutes, or until the mixture becomes frothy.
2.	Add in the vegetable oil, bread flour, salt, 10g sugar, and poppy seeds (optional). Mix well until the dough forms.
3.	Knead the dough for 5-10 minutes or until it becomes smooth and elastic.
4.	Form the dough into a ball, cover with a damp cloth and let it rest for 10 minutes.
5.	Preheat your oven to 220 degrees Celsius.
6.	Divide the dough into 12 equal pieces and form them into balls. Let the dough balls rest for another 10 minutes.
7.	Use your thumb to punch a hole in the center of each ball and gently stretch and shape into a bagel.
8.	Fill a pot with water and bring it to a boil. Gently lower each bagel into the boiling water for 1-2 minutes per side.
9.	Remove the bagels from the water and place them on a baking sheet lined with parchment paper.
10.	Bake the bagels in the oven for 20-25 minutes or until they turn golden brown. Serve warm or at room temperature.

PROS

These bagels are soft and chewy with a crispy crust.
The recipe uses metric measurements making it accessible to everyone around the world.

CONS

Making bagels from scratch requires a bit of effort and time.
The boiling step can be a bit tricky if not done properly, resulting in soggy bagels.

HEALTH & BENEFITS

Bagels can be high in carbohydrates, so it’s best to consume them in moderation. The poppy seeds are rich in fiber, protein and healthy fats which are beneficial for digestion and heart health. The bread flour in the recipe contains gluten which can be an allergen for some individuals.

	475 ml water
	4 g active dry yeast
	25 g white sugar
	15 ml vegetable oil
	960 g bread flour
	20 g salt
	10 g white sugar
	25 g poppy seeds ( optional )