How To Make Salt Beef Bagels
Salt. Beef. Bagels. Does it get anymore mouth watering than that?
Done in 5hrs
Serves 4-6
Ingredients
For the dough:
809gstrong white flour
444.95gwater (warm)
16.18gyeast
97ggranulated sugar
12gsalt
For the brisket
1 (approx 900g)pre-cured brisket
1carrot (large pieces)
1celery (large pieces)
1onion (cut into quarters)
2bay leaf
6black peppercorns
5coriander seeds
small bunch of parsley (with stalks)
small bunch ofdill (with stalks)
2 big pinches of salt
Other ingredients:
saucepan ofwater (for boiling)
2 tbsp honey
any chosen toppingfor the bagels
When you think of salt beef bagels, you may think that it's one of those things that you just have to go to Brick Lane in London to get. But no longer! We're going to go through every step, to make the most amazing bagels that could be sold anywhere, and a super duper easy brisket that requires absolutely no attention at all! We're also going to talk through why the recipe is the way it is, so you get a better understanding of dough, and will elevate your baking to the next level.
Method
Alright! Hope we're all ready, this is going to be a long process, but will be rewarding beyond belief. As we start everyone recipe, get all your ingredients weighed and organised ready to go.
We'll start be adding yeast and a pinch of sugar to your warm water, mix well, and let sit until visibly active (about 10 mins).
Separately, in a mixing bowl combine all the dry ingredients - flour, sugar and salt.
Once the yeast has activated and started to foam, transfer into your large mixing bowl/stand mixer, and then add half the flour mixture. Start kneading on slow, or if by hand, with a wooden spoon, until a rough shaggy dough comes together.
Let it rest for 3 mins to hydrate and add the rest of the flour. Knead on low for 15 to 17 mins, pushing the dough down every now and then, or if by hand, knead in the mixing bowl for about 5 mins, until the dough starts to form, and tip onto your surface. Continue kneading for another 17 to 20 mins - get those gym clothes on!
Once the dough is soft, not sticky to the touch, and passes the windowpane test, bring together into a neat and tight ball, and place back into your mixing bowl, cover and leave to prove for 2 hrs, or until dough has doubled in size.
We're done waiting around and now its time to shape! Punch down the dough and portion it out into 140g balls. Let rest for 10 mins to relax the dough, and roll them out to make that bagel shape!
Boil the bagels in boiled water with honey and bicarbonate of soda for about 2 to 3 mins a side. Drain and place on your baking rack and the. bake in the oven for 25 to 30 mins, until golden brown at 200°c.
For the brisket: Super easy!! Fill a large saucepan with cold water and place on a hob with no heat. Add all the ingredients for the brisket into the pot of water.
Add your brisket to the water and place a small plate on top to keep the brisket submerged. Cook on a rolling simmer with the lid on for an hour to an hour and a half. We're using a pretty small brisket, but bigger briskets will need up to 3 hrs.
Once cooked, turn the heat off and leave it in the boiling water to keep warm before carving!
Once the bagels are ready, we can start assembling! Cut your bagel, add your fav condiments. I love mustard with this, load up that beef and top with pickles, and serve!
