Bagels

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If you don’t live near a good bagel shop or if you just enjoy a challenge, these bagels are really fun to make and taste great.

To mix home-made high-gluten flour, we combined 98% King Arthur bread flour with 2% Bob’s Red Mill wheat gluten (which said it was 75-80% gluten) by weight.  Although I rarely weigh out my ingredients, this recipe is a lot simpler if you use a kitchen scale!

Original recipe

 

Bagels
Adapted from Smitten Kitchen

Yield: 12 bagels

For sponge:

  • 1 teaspoon (0.11 oz) instant yeast OR active dry yeast
  • 4 cups (18 oz) unbleached high-gluten flour OR bread flour OR home-made high-gluten flour (see above)
  • 2 1/2 (20 oz) cups warm water

For dough

  • 1/2 teaspoon (0.055 oz) instant yeast OR active dry yeast
  • 3 3/4 cups (17 oz) unbleached high-gluten flour OR bread flour OR home-made high-gluten flour (see above)
  • 2 3/4 teaspoons (0.7 oz) salt
  • 2 teaspoons (0.33 oz) malt powder OR 1 tablespoon (0.5 oz) dark or light malt syrup, honey, or brown sugar

To Finish:

  • 1 tablespoon baking soda
  • Cornmeal or semolina flour for dusting baking sheets
  • Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions, ground cinnamon, etc.

 

Day 1:

  1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl.
  2. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter).
  3. Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.  It should swell to nearly double in size and collapse when the bowl is tapped on the counter.
  4. To make the dough, in the same mixing bowl (or in the bowl of a stand mixer), add the additional yeast to the sponge and stir.
  5. Then add 3 cups of the flour and all of the salt and malt.
  6. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.
  7. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
  8. Immediately divide the dough into 12 (4.5-oz) pieces and form them into balls.
  9. Cover the balls with a damp towel and allow them to rest for approximately 20 minutes.
  10. Line 2 sheet pans with baking parchment and mist lightly with spray oil.
  11. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2.5 inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots.)
  12. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.
  13. Place pan in refrigerator overnight (it can stay in the refrigerator for up to 2 days).

Day 2:

  1. Position racks to divide oven into thirds and preheat to 500ºF.  While oven preheats, bring a large pot of water to a boil (the wider the pot the better; it doesn’t have to be very deep), and add the baking soda.  Have a slotted spoon or skimmer nearby.
  2. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute, flip them over and boil for another minute.
  3. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour.  (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.)
  4. If you want to top the bagels, do so as soon as they come out of the water.  You can use any of the suggestions in the ingredients list or a combination thereof.
  5. When all the bagels have been boiled, bake bagels for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180º rotation.  (If you are baking only 1 pan, keep it on the center shelf but still rotate 180º.)
  6. After the rotation, continue baking for 5-10 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.
  7. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
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