Recipe

Bagels Recipe

Add Step-by-Step Photos	Unswissmiss / All my dishes 2 years, 7 months ago If you're not lucky enough to live in a city with an embarrassment of bagel riches, these will get you close to the "real thing." Great fresh out of the oven, they freeze well too. A few minutes in a 220 C oven will freshen them right up. Prep:40m Cook:40m Servings:16	Unswissmiss
	jewish bagel

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Ingredients

Sponge:

1 teaspoon dry yeast

4 cups bread flour

2 1/2 cups water

Dough:

1/2 teaspoon dry yeast

3 3/4 cups bread flour

2 3/4 teaspoons salt

1 tablespoon honey, molasses, or malt syrup

Cooking water:

1 tablespoon honey, molasses, or malt syrup for the water

Finishing touches:

Cornmeal for dusting the pan

Sesame seeds, salt, onion, garlic, etc for topping

Directions

Dissolve the yeast in water in a large mixing bowl. Add the flour and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.

Remove the plastic wrap and stir the additional 1/2 tsp yeast into the sponge. Add 3 cups of the flour, the honey/molasses/malt syrup, and the salt into the bowl and mix until all of the ingredients form a ball.

Work in the additional 3/4 cups of flour to stiffen the dough. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.

Turn the dough out of the bowl onto a clean surface and knead for 10 minutes.

Split the dough into 16 small pieces. Roll each piece into a ball and set aside, covering with a damp towel to keep moist.

Allow the balls to rest for 20 minutes.

Shape the bagels using one of two methods. 1) Punch a hole through the roll with your thumb and rotate the dough, pulling to make an even bagel with a hole about 2 inches across. 2) Roll the dough into a long log, long enough to wrap around your hand. Holding one end, pull the other around the knuckles and seal the ends well by rolling them together. (Otherwise the bagel may come apart during boiling.) The holes may appear large, but will shrink with further rising and boiling.

Place the shaped bagels on parchment paper-lined sheet pans. Cover with a damp cloth, and allow the dough to rise for about 20 minutes. At this point, the bagels may be put in the refrigerator to be finished first thing in the morning, or they can be boiled and baked right away.

Preheat the oven to 500 F.

Sprinkle cornmeal on a sheet pan. Place toppings in a shallow, medium-sized bowl.

Bring a large pot of water to a boil, and add one tablespoon of honey to the water.

When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for 45 seconds. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side, approximately 1 minute total.

Remove the bagels one at a time and allow to dry slightly. Drop the still-moist bagels into the bowl of topping and turn to coat. (No egg wash is needed for the topping to stick.) Repeat this process until all of the bagels have been boiled and topped.

Place the sheet pans into the preheated oven and bake for 5 minutes.

Reduce the heat to 450 degrees, rotate the pan, and bake for another 10 minutes until the bagels begin to brown.

Remove the pan from the oven and let cool completely before freezing.

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Comments

arickard 2 years, 3 months ago said:
The bagel recipe I have calls for high-gluten flour. Is that the same as bread flour? I miss bagels!

momoften 9 months, 1 week ago said:
These were excellent. I had tried to make bagels in the early 90's and had no luck, so I was a bit skeptical I could really make them. I made a double batch, divided into 4 parts and mixed in mini-choco chips, cinnamon, and 3 cheeses into 3 of the parts and left one part plain. I also made small bagels - making 16 of each flavor; therefore 32 per recipe. The kids ate all the chocolate chip in 2 days. My husband had a bagel shop bagel that same day and he said these were so much better, even after freezing them.

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