Save money on that morning bagel by making your own!
Makes 12 large or 24 small bagels
This is a two-day bread. On the first day, the dough is made, the bagels are shaped and put into the fridge for up to two days. It is during this time in the fridge that the bagels will generate a depth of flavor that is characteristic of a New York style bagel.
The bagels are boiled, topped and baked on the second or third day. The proofing/rising times listed in this recipe are according to high altitude (5,000 feet ). You may need to increase the times if you live at a lower altitude.
A heavy duty mixer of at least 450 watts or higher is recommended for making this stiff dough.
High protein bread flour is recommended for this dough to create a dense, chewy bagel. All-purpose flour plus Vital Wheat Gluten may be substituted.
**Diastatic Malt Powder or syrup is an optional ingredient and can be found on KingArthurFlour.com. Honey or brown sugar can be substituted.
Ingredients for Sponge
2 1/2 c. room temperature water
4 c. (18 oz) bread flour (I used 1 T. vital wheat gluten enough all purpose flour to = 4 c.)
1 t. instant yeast
Pour water into a 4 qt. mixing bowl. Add flour and yeast, stirring to form a smooth, sticky batter.
Cover the bowl with plastic wrap and leave a room temperature (up to 80ºF) for about 1 hours.
The mixture should be very foamy and bubbly and double in size.
Ingredients for Dough
1/2 t. instant yeast
3 3/4 c. (17 oz) bread flour (1 T. vital wheat gluten enough APF = 3 3/4 c.)
2 3/4 t. salt
2 t. Diastatic Malt Powder** (or 1 T. malt syrup, honey, or brown sugar)
In same bowl or in mixer, add yeast to sponge and stir. Add 3 cups of flour and ALL of salt and malt powder.
Mix with dough hook until ingredients form a ball. Slowly work in the remaining 3/4 c. of flour to stiffen the dough.
Knead for 10 min. by hand or 6 by machine. Dough should be firm, but pliable and smooth.
There should be no raw flour…all the ingredients should be incorporated. Dough should pass the windowpane test (small piece of dough stretched to form a smooth, transparent "pane"). If the dough seems too 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.
Divide dough into 4.5 oz pieces for large or 2.2 oz for small bagels. Roll into balls and pinch the bottoms.
Cover balls of dough with plastic wrap and let rest for 10 minutes.
Line 2 sheets with parchment and mist lightly with spray oil.
Poke hole in middle of dough ball and stretch until the hole reaches about 2” in diameter.
Place 2” apart on baking sheet. Repeat until all bagels are shaped.
Mist bagels lightly with spray oil and cover loosely with plastic wrap.
Let bagels sit for 10 minutes at room temperature.
Give bagels the “float” test by putting one bagel in a bowl filled with room temperature water. If it floats, it is ready for the fridge.
If not, put bagel back on baking sheet and check every 5-10 minutes or so until a tester floats.
Cover bagels with plastic wrap. Make sure no air can get into the plastic wrap. Put covered bagels in the refrigerator, up to 2 days until ready to bake.
When you are ready to bake the bagels, preheat the oven to 500ºF with 2 racks set in the middle of the oven.
Add 1 T. baking soda to a large pot (the wider, the better) of water. Bring to a boil. Have a slotted spoon or skimmer ready.
Have a wire cooling rack ready. Have a parchment lined baking sheet ready.
Remove the bagels from the fridge and gently drop 2-3 bagels into the boiling baking soda water. Do not crowd bagels in the water.
After 30 second to 1 minute, flip the bagels over and boil for another 30 sec - 1 minute.
If you like very chewy bagels, extend the boiling period up to 2 minutes per side. This will result in a flatter looking bagel.
Remove the boiled bagel and place on the wire cooling rack.
Top the bagels as soon as they come out of the water (sesame seeds, poppy seeds, cheese, etc.) and put on a baking sheet lined with parchment paper, lightly dusted with semolina flour or cornmeal.
After all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for 5 minutes.
Rotate the pans, giving them an 180º rotation and lower the oven setting to 450ºF.
Bake for an additional 5 minutes, or until the bagels turn a light golden brown. You may bake them darker, if you prefer.
Remove from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
Find out more at www.friedalovesbread.com
(Copyright 2013 Sinclair Broadcast Group)