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
