Dough:
1 1/2 pounds High gluten flour
1 1/4 ounces Vital wheat gluten
1 pint Water (temperature controlled)
3/4 ounce Instant yeast
1/2 ounce Barley malt or honey
1/2 ounce Salt
Poaching liquid:
1 gallon Water
3 ounces Honey
1 ounce Baking soda
As needed:
Sesame, poppy or caraway seeds
Chopped onions
Kosher salt
Yield: 14 Bagels
1. Combine flour, gluten, water, instant yeast, barley malt or honey and salt in a mixing bowl with dough hook. Mix on low speed to blend the ingredients. Increase the speed to medium and knead the dough until it is smooth but firm and fully developed. The dough should reach 77°F (25°C).
2. Place the dough on an unfloured workbench. Cover and ferment it until not quite doubled, approximately 30 minutes.
3. Flatten the dough into a large rectangle. Cut the dough into 5-inch (12.5-centimeter) wide strips the length of a rectangle. Divide each strip of dough into 3 ounce (90 gram) pieces.
4. Roll the portioned dough into 10-inch (25-centimeter) long ropes. Wrap one rope of dough around one hand, overlapping the ends 1 inch (2 1/2 centimeters) to form a ring. Pinch the ends to seal the dough. Roll the dough back and forth on the workbench to even the shape and thickness of the bagel.
5. Place the formed bagels on a lightly floured canvas or paper-lined sheet pans. Proof until the bagels have increased by 20% in volume.
6. Combine the water, honey and baking soda in a wide shallow pot for the poaching liquid. Bring it to a full rolling boil. Just before adding the bagels to the liquid, reduce the heat so that the water simmers. Add as many bagels as the pot will comfortably hold.
7. Poach each batch of bagels for 45 seconds to 1 minute. Flip the bagels with a skimmer and poach them for another 45 seconds on the other side. Remove them from the liquid with the skimmer and drain them in a colander. Place the poached bagels on paper-lined sheet pans, leaving enough space between each bagel for further expansion. Sprinkle with toppings if desired.
8. Bake at 450°F (230°C) until amber colored, approximately 18 to 20 minutes.
Fermentation: 30 minutes to 1 hour. Proofing approximately 25 minutes.
Variations:
Long Fermented Bagels -- Form the bagels then place them on sheet pans generously sprinkled with flour or corn meal. Retard the formed bagels overnight then bring to room temperature before proofing, boiling and baking. Or, retard the bagels after poaching, then let them sit for 90 minutes at room temperature before baking.
Tomato Basil Bagels -- Add 6 ounces (180 grams/25%) coarsely chopped sun-dried tomatoes and 3/4 ounce (22 grams/3%) finely chopped fresh basil to the dough toward the end of the kneading process. Garnish each poached bagel with a thin slice of fresh tomato. Brush with olive oil and sprinkle with salt before baking.
Onion Walnut Bagels -- Cut 8 ounces (240 grams/33%) peeled onions into 1/8 inch (3 millimeter) thick slices. Place on a sheet pan. Dust lightly with powdered sugar and bake at 375°F (190°C) until lightly browned. Cool then add to the dough near the end of the kneading process along with 8 oz (240 grams/33%) walnuts. Slice 2 more peeled onions thinly and place on top of the poached bagels. Sprinkle with kosher salt, black pepper and poppy seeds then bake immediately.
Cinnamon Raisin Bagels -- Increase the instant yeast to 1 ounce (30 grams/4%). Add 2 ounces (60 grams/8%) of granulated sugar to the dough in the first step. Add 0.25 ounce (8 grams/1%) ground cinnamon and 8 ounces (240 grams/33%) raisins to the dough toward the end of the kneading process. Remove from mixer when the dough is still streaked with cinnamon. When the bagels come out of the oven, brush them with melted butter and dip in cinnamon sugar.
1 1/2 pounds High gluten flour
1 1/4 ounces Vital wheat gluten
1 pint Water (temperature controlled)
3/4 ounce Instant yeast
1/2 ounce Barley malt or honey
1/2 ounce Salt
Poaching liquid:
1 gallon Water
3 ounces Honey
1 ounce Baking soda
As needed:
Sesame, poppy or caraway seeds
Chopped onions
Kosher salt
Yield: 14 Bagels
1. Combine flour, gluten, water, instant yeast, barley malt or honey and salt in a mixing bowl with dough hook. Mix on low speed to blend the ingredients. Increase the speed to medium and knead the dough until it is smooth but firm and fully developed. The dough should reach 77°F (25°C).
2. Place the dough on an unfloured workbench. Cover and ferment it until not quite doubled, approximately 30 minutes.
3. Flatten the dough into a large rectangle. Cut the dough into 5-inch (12.5-centimeter) wide strips the length of a rectangle. Divide each strip of dough into 3 ounce (90 gram) pieces.
4. Roll the portioned dough into 10-inch (25-centimeter) long ropes. Wrap one rope of dough around one hand, overlapping the ends 1 inch (2 1/2 centimeters) to form a ring. Pinch the ends to seal the dough. Roll the dough back and forth on the workbench to even the shape and thickness of the bagel.
5. Place the formed bagels on a lightly floured canvas or paper-lined sheet pans. Proof until the bagels have increased by 20% in volume.
6. Combine the water, honey and baking soda in a wide shallow pot for the poaching liquid. Bring it to a full rolling boil. Just before adding the bagels to the liquid, reduce the heat so that the water simmers. Add as many bagels as the pot will comfortably hold.
7. Poach each batch of bagels for 45 seconds to 1 minute. Flip the bagels with a skimmer and poach them for another 45 seconds on the other side. Remove them from the liquid with the skimmer and drain them in a colander. Place the poached bagels on paper-lined sheet pans, leaving enough space between each bagel for further expansion. Sprinkle with toppings if desired.
8. Bake at 450°F (230°C) until amber colored, approximately 18 to 20 minutes.
Fermentation: 30 minutes to 1 hour. Proofing approximately 25 minutes.
Variations:
Long Fermented Bagels -- Form the bagels then place them on sheet pans generously sprinkled with flour or corn meal. Retard the formed bagels overnight then bring to room temperature before proofing, boiling and baking. Or, retard the bagels after poaching, then let them sit for 90 minutes at room temperature before baking.
Tomato Basil Bagels -- Add 6 ounces (180 grams/25%) coarsely chopped sun-dried tomatoes and 3/4 ounce (22 grams/3%) finely chopped fresh basil to the dough toward the end of the kneading process. Garnish each poached bagel with a thin slice of fresh tomato. Brush with olive oil and sprinkle with salt before baking.
Onion Walnut Bagels -- Cut 8 ounces (240 grams/33%) peeled onions into 1/8 inch (3 millimeter) thick slices. Place on a sheet pan. Dust lightly with powdered sugar and bake at 375°F (190°C) until lightly browned. Cool then add to the dough near the end of the kneading process along with 8 oz (240 grams/33%) walnuts. Slice 2 more peeled onions thinly and place on top of the poached bagels. Sprinkle with kosher salt, black pepper and poppy seeds then bake immediately.
Cinnamon Raisin Bagels -- Increase the instant yeast to 1 ounce (30 grams/4%). Add 2 ounces (60 grams/8%) of granulated sugar to the dough in the first step. Add 0.25 ounce (8 grams/1%) ground cinnamon and 8 ounces (240 grams/33%) raisins to the dough toward the end of the kneading process. Remove from mixer when the dough is still streaked with cinnamon. When the bagels come out of the oven, brush them with melted butter and dip in cinnamon sugar.
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