Bagels

Hot fresh bagels!!!  I have tried many a bagel recipes and this one is my hands down favorite with a bit of adaptation.  I really need to make these more often since they are so easy.

WARNING: this recipe is not for the faint of heart mixer.  The stiff dough can burn the heck out of the motor.

FYI this recipe has a night time start

I prefer to pop a hole in the middle.  Rolling the dough  is to much work.

Then stick you fingers in the middle and slowly pull outward.

Good night, Bagels ready for a slow cold rise.

Good morning beauties, nice and puffy

A quick boil

Dip into the toppings when still wet and sticky

 agh!  lowest shelf... lowest shelf oops

Bagels

From Cooks Illustrated

The New Best Recipes

  adapted

2 cups all purpose King Arthur Flour

2 cups King Arthur Bread flour

2 t sea salt

1T barley malt syrup

1 1/2t dry active yeast

1 ¼ cups water (80 degrees)

toppings: poppy seeds, sesame seeds, caraway seeds, black caraway seeds, kosher salt…anything your heart desires

~ mix the flours, salt, and barley malt in a bowl of a standing mixer fitted with a dough hook

~ mix a low speed to blend

~ add the yeast and water

~ mix at the lowest speed until dough looks scrappy about 4 minutes

~ increase speed to low-medium and mix until dough comes together and is smooth and stiff about 8 to 10 minutes

~ remove the dough from bowl and put on work surface

~ divide the dough into 8 equal pieces about 4oz each

~ roll each piece into a smooth ball and cover with towel for 5 minutes

~ poke one finger into the center of the ball

~ then stick two fingers into the center hole, stretching the dough into a circle

~ try to get the center hole an inch to an inch and a half while maintaining an equal thickness all the way around.  As you can see I have not perfected this technique

~ place the bagels on baking sheets dusted with corn meal, cover with plastic wrap and proof in the refrigerator overnight, 12-18 hours

~ remove the bagels from the refrigerator 20 minutes before baking

~ in a saucer or two pour your toppings

~ adjust the oven to racks to lower middle and heat to 450

~ if using a baking stone, my preference, sprinkle with corn meal

~ pour water into a large wide lipped stock pot, water should be at least 3 inches in depth and bring to a rapid boil

~ working 3 to 4 at a time drop the raw bagels into the boiling water

~ after 20 seconds flip the bagels and remove after 10-15 seconds

~ transfer to a wired rack bottom side down

~ when cool enough to handle gently press into toppings

~ place in oven and bake until golden brown ( not burned like mine) about 14 minutes

~ use tongs to remove and cool on wire rack