Bagels are a type of bread made of ingredients such as flour, salt, water, yeast, and malt. The dough is boiled, then baked, creating the result of a vibrant caramel color treat.
Now I am not a traditionalist and I do not have the famous New York water, but my recipe is damn near the New York style, but half the time.
In my opinion, traditional-made bagels are one of the most time consuming and difficult bread to make on this earth. If not made right, the texture of the bread would be weird; if not proof enough, it will be flat, and if not boiled or bake correctly, forget about it ok. It’s not a bagel if not done correctly !!! Follow this bagel recipe. You are making delicious bagels in no time.
- Food Processor
- Large stainless steel pot
- Sheet pan
- Parchment paper
- 10 inch Skillet
For the Yeast Starter:
- 3/4 cup cold water
- 3/4 cup bread flour
For the Dough:
- 2 2/3 cups bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- One teaspoon instant dry yeast or 1 package, not Rapid Rise or active dry
- 1/2 cup minus 1 tablespoon water (1/2 cup minus 1 tablespoon; 100g)
- 4 teaspoons barley malt syrup
- For the Yeast Starter: In a 10-inch skillet, whisk water and flour over medium heat until thick, like mashed potatoes, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover, and cool until to about 75°F, around 30 minutes.
- For the Dough: Pulse flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Once combined, add cooled yeast stater and water. Process until dough is silky smooth, and a small piece can stretch into a sheet without tearing.
- To Shape: Turn dough onto a clean, un-floured surface, and divide into eight roughly equal portions (3 ounces or 85g each) and cover with plastic. Cup a piece of dough beneath your palm and work in quick, circular motions to form a tight ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Keep the shaped dough covered in plastic and let rest 15 minutes.
- To form the bagels, poke a hole into the center of each portion with a damp fingertip, then gently stretch into a three 1/4-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, cover with plastic, and refrigerate for an hour.
Making the cooking and baking:
- To Boil: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Fill a stainless steel pot with about 3 inches of water, stir in barley malt syrup, and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working two or three at a time, boil the bagels about 30 seconds per side. Drain on paper towels for two or three seconds, then transfer to a parchment-lined half sheet pan (if left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off).
- To Finish: Bake the bagels until blistered and golden brown all over, about 25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut, bagels can be stored to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.
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