Bagels, the way they make them in the Big Apple. Recipe makes 8 bagels.
- 500g bread flour
- 23g baker’s sugar
- 7g packet of instant yeast
- 297g water at 32C/90F
- 6g salt
- 1 egg
- Seasoning if desired (e.g. poppy seeds, sesame seeds)
- Bloom the yeast in the water and dissolved sugar, 10 mins
- Add bloomed water/yeast to the flour and salt and mix to form a rough dough
- Knead 10 mins
- Leave to rise for 1 hour / until roughly doubled in size in an oiled bowl
- Turn out dough and cut into 8 equal pieces
- Form each piece into a ball, building tension on one side by folding edges over center ~8-10 times
- Rotate, seam side down, by hand on an unfloured surface until a smooth, even ball is formed
- Preheat oven to 425F
- Pinch thumb and forefinger in center of ball, spin on fingers to form hole and stretch out to 1 inch in diameter
- Repeat for all 8 pieces of dough
- Bring enough water to boil to fully cover bagels
- Boil several at a time without crowding, 2 min each, flip half way through (1 min each side)
- Drain excess water by placing on a cooling rack out of the pan
- Arrange bagels on roasting tray lined with parchment paper. Brush with egg glaze (1 egg plus 1 tbsp water)
- Add seasoning if desired (e.g. poppy seeds, sesame seeds,
- Bake for 20 mins (until golden brown on top)
I like my bagels plain with smoked salmon.
- Dough can be made the evening before baking and placed in the fridge overnight (follow steps 1. -> 4., put bowl in fridge, follow 5. -> 16. in the morning).
- Plain bagels work pretty well without the egg glaze, but definitely use egg glaze if seasoning.
- Try to get malt powder and add 2 tbsp to the dough. See beigel bake recipe
Buy a fridge magnet with the ingredient list.