Tuesday, March 22, 2011


I have always loved bagels. Bagels to me have always seemed a little challenging. I finally decided to tackle this baking challenge and see what happens. What I found out is that bagels aren't as hard as I always thought they were. Enjoy!

Homemade Bagels 

1/2 cup (2 ounces) unbleached bread flour
1/4 cup (2 ounces) cool water
pinch of instant yeast (I used active-dry yeast and it worked great)
4 cups (17 ounces) unbleached bread flour (I used half white and half whole wheat four)
1 1/4 cups (10 ounces) cool water
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast (again, I used active-dry yeast and it worked great)
Water bath
water to fill a 10″-diameter pan about 1″ deep
1 tablespoon non-diastatic malt powder or brown sugar (I used brown sugar)

Asiago Cheese
Combine the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight.
Next day, combine the puffy starter with all of the dough ingredients and knead—by hand, electric mixer, or bread machine—to form a stiff but not dry dough. Since we’re using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl or large (at least 8-cup) measuring cup, cover, and set it aside to rise for 1 hour. Gently deflate the dough, and let it rise for another 30 minutes.
Transfer the dough to a work surface, and divide it into 12 pieces. (I divided the dough into 10 pieces since I like my bagels a tad big larger.) Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10″) pan. A 10″ electric frying pan works well here. Preheat your oven to 425°F.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it’s about 2 inches in diameter (the entire bagel will be about 3 ½” across). (Again, mine were a bit larger than this.) Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for about 25 minutes, or until they’re as deep brown as you like.
To top with cheese, remove them from the oven after about 15 minutes, spray with water, and sprinkle with cheese. Return to the oven to finish baking. Remove the bagels from the oven, and cool completely on a rack.
Yield: 1 dozen chewy bagels.

Recipe slightly adapted from here

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