Bagels
0
Makes 6 Bagels.
- 21g Honey or Malt syrup or gran sugar
- 3g instant yeast
- 11g salt (Kosher)
- 225g Lukewarm water
- 455g Unbleached Bread Flour (higher protein the better)
- Optional Poaching liquid (I usually don’t do this step)
- 250g water
- 28g sugar or syrup
- 14g baking soda
- 7g salt
Add sugar, yeast and water and mix. Set aside. Add dry ingredients to mixing bowl and stir. Add dough hook and pour in on SLOW unless you want to wear the flour. Get it to just combine (will look shaggy), lift the mixer hook out and let rest for 10-20 minutes. Mix it again, should not look shaggy. If very sticky add a little flour. If dry add water a tsp at a time. It may look dry, but give it a minute before you add water.
Divide into 6 pieces, roll into ball let rest for another 10-30 minutes. Poke yo holes and lay on a baking sheet with silicon mat. For the next step you can either cover and stick in oven on proof cycle (turn light on) or leave over night covered in fridge. I usually use proof setting so directions will be for that. Proof bagels in oven until doubled will take an hour or 90 minutes(we aren’t going to boil them) You can boil if you want, but I don’t usually have time. Once they are doubled, you can wet them gently or apply an egg wash. I usually add the everything seasoning to all of them except Kmans.
Preheat oven to 450 degrees.
Bake 8 minutes on the cookie sheet (if you have rolled edge ‘pan’ you can even cover them for this part) NEXT (pay attention) You have to flip the cookie sheet 180 degrees and put another pan below. Otherwise the bottoms will burn (don’t cover). Bake another 8 minutes.
When done, take them immediately off the pan and onto a wire rack. They will be really hot (duh).
Tips you can kneed the crap out of this dough, but if you do too many times with instant yeast, it will poop out and you will get flat bagels. If you want it really chewey, use active dry yeast instead of instant.
Bryan