One of my favorite guilty pleasures is a beautifully baked bagel. And really, who doesn't love a good bagel? Crispy on the outside, chewy on the inside, bagels are one of my favorite brunch items. I never once thought about actually making them myself.
Until now.
When I told family and friends of my decision to experiment with bagel making, a confused look would suddenly cross their faces. "But..." They would begin. "But...
why?!"
I know it sounded crazy to them. Heck, it sounded crazy even to me. But my brain is a strange creature. Once the thought had entered it, there was no stopping it. Suddenly I was dreaming of perfectly round and scrumptious little bagels emerging from my kitchen. And so, the search for the perfect recipe began. After reading dozens of recipes, I finally decided on Peter Reinhart's recipe which was featured on smitten kitchen's blog.
Peter Reinhart’s Bagels
Very minimally adpated from
smitten kitchen
Yield: I got about 15 medium sized bagels
Sponge
1 teaspoon instant yeast
4 cups high-gluten flour (I used King Arthur's Sir Lancelot Unbleached high-gluten flour)
2 1/2 cups water, room temperature
Dough
1/2 teaspoon instant yeast
3 3/4 cups unbleached high-gluten or bread flour
2 3/4 teaspoons salt
1 tablespoon dark or light malt syrup
To Finish
1 tablespoon baking soda
Cornmeal or semolina flour for dusting
Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions or chopped onions that have been tossed in oil (optional)
1.
Day one: To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.
3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 71 degrees F. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
4. Immediately divide the dough into 4 1/2 ounce pieces for standard bagels, or whatever size desired (I weighed them on my kitchen scale because I wanted them to bake evenly). Form the pieces into rolls.
5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.
6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:
Method 1: Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots.)
Method 2: Roll out the dough into an 8-inch long rope. This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.
7. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.
8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
9.
The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda and a few tablespoons of barley syrup. Have a slotted spoon or skimmer nearby.
10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. I wanted them chewy so I used the two minute option. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. If you want to top the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.
11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer. I actually baked them for about 5 minutes longer, and probably could have baked them for a bit longer. I did not lower the oven temperature.
12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
My bagels being boiled. I was able to fit about three in the pan at a time. Don't overcrowd them!
After being boiled, these bagels are ready to be topped with various yummy toppings.
Everything bagels.
Poppy seed and garlic bagels.
Having been topped, they're ready for the oven.
They're done!! Time to smother with cream cheese and lox :)
Let me know if you decide to try them!
Till next time,
Helen
