Bagel Recipe

“Bagels are like hugs…”

This recipe will yield 12 deliciously chewy bagels with a slightly hard exterior and a wonderfully soft interior. You can add any toppings you like, and they will stay good for a week or more if stored correctly.

It is highly recommended that you weigh your ingredients to increase accuracy and consistency.

Prep Time: 25 minutes
Cook Time: 30 minutes
Rise and Rest Time: 1 1/2 hours

Ingredients:
– 6 grams active dry yeast (2 teaspoons)
– 20 grams granulated sugar (4 1/2 teaspoons)
– 330 grams of warm water (1 1/4 cups +2 teaspoons)
– 450 grams of strong bread flour plus more for kneading (3 1/2 cups)
– 10 grams of salt (2 teaspoons)
– 45 grams of malted barley syrup or honey (2 Tablespoons)

Directions:
1- Pour the sugar and years in 120 grams of warm water (About 110F). Do not stir and let rest until the yeast blooms (about 5 minutes) then stir until sugar and yeast has dissolved.
2- Mix the flour and salt in the bowl of your stand mixer or other large bowl. Once thoroughly mixed add the water/sugar/yeast mixture.
3- Pour in 100 grams of warm water and using the bread hook attachment mix at low speed. Add the remaining 120 grams of water slowly, as needed until you have a firm moist dough.
4- Continue kneading the dough either using the bread hook attachment or on a floured board for 5-10 minutes. During this time ad flour as necessary to create a firm dough.
5- Lightly oil a bowl and place the dough in it, cover it, and let it rest for for at least an hour until the dough has roughly doubled in size. Depending on the temperature of the room this may take more or less time.
6- Punch down the dough and divide into 6 or 8 even pieces depending on the size of bagel you want. Roll each piece into a small dough ball working it against the countertop to remove the seam. and let them sit for 10 minutes.
7- Turn on your oven and set to 425F or 220C. (You can use a bread steel or baking stone if desired. This will result in a crunchier exterior.)
8- Bring a large pot of water to a boil (about 4 quarts) and add the malted barley or honey. While the oven heats and the water comes up to temperature, take each dough ball individual and push your thumb through the center of it. Once a hole has been formed work the ring in your hand slowly expanding the hole and stretching the ring. The hole should be about 1/4 to 1/3 of the ring. Place each ring to the side and continue on to the next.
9- Once the water is boiling drop 2 or 3 bagels at a time into the water where they will float to the top. Let them boil for 90 seconds on each side. and then remove them and repeat with the next 2 to 3 bagels.
10- after removing bagels from the water you can sprinkle any topping you like on them. You can also use an egg wash to help the toppings stick but this will make the exterior of the bagels a bit more crunchy.
11- Transfer the bagels to a parchment lined backing sheet or place them directly on the baking steel or stone and bake for 18-20 minutes. Remove the bagels promptly and cool on a wire rack.

Notes-
-You may want to experiment with adding the “toppings” to the dough instead of sprinkling them on the outside. This will maintain the flavor profile throughout the bagel and be less messy to eat.
-You can replace up to half of the flour with whole wheat flour for a unique taste. This will change the texture of the bagel and make it a bit more chewy and dense.
-To store bagels, place them in a sealed plastic bag. To keep bagels fresh for longer, place them in the refrigerator. When using a refrigerated bagel, allow it to come to room temperature or toast.