Prep 1 hr
Cook 25 mins
This is a modified recipe from Todd Wilbur, they are supposed to taste like Einstein Brothers Bagels. I changed the ingredients a little to suit my own tastes and what I have around the house and I am pleased with the taste.
- 1 cup very warm water (110-115 degrees F)
- 1 1⁄2 teaspoons yeast (can use rapid rise)
- 1 tablespoon light corn syrup, plus
- 1 teaspoon light corn syrup
- 1 tablespoon brown sugar, plus
- 1 teaspoon brown sugar
- 1⁄2 teaspoon oil
- 1 teaspoon salt
- 1⁄2 cup whole wheat flour
- 2 -2 1⁄2 cups all-purpose white flour
- 1 1⁄2 teaspoons white sugar (for water bath)
- cornmeal, for dusting
- Combine yeast with water in a large bowl, stir until yeast dissolves.
- Add corn syrup, brown sugar, oil and salt to bowl and stir throughly.
- Place the 1/2 cup whole wheat flour and 1 1/2 cups of white flour in bowl, stir to incorporate.
- Sprinkle some of the reserved flour in the bowl and on your work surface.
- Knead the dough, adding reserved flour as needed for 6-7 minutes.
- Dough will be dry to the touch but not"tacky" or sticky.
- Cover with bowl, let rise for 30-40 minutes.
- Punch dough down, cut in half evenly.
- Cut each half in thirds.
- Grease a cookie sheet with oil.
- Place each piece of dough in your hand and flaten slightly.
- With your finger, create a hole in the center of the dough.
- Repeat with remaining dough.
- Place each on oiled cookie sheet, let rise 30 minutes, covered with a clean and dry tea towel.
- Preheat oven to 400 degrees F 10 minutes before bagels are done rising.
- Prepare the water bath by filling a large pot 2/3 full with water.
- Add sugar and heat just to boiling, but not a raging boil.
- When bagels have rising, carefully enlarge any holes that have closed.
- You don't want to handle the bagels too much at this point or they won't have the right consistency.
- Place 1-2 bagels in water, cook 20 seconds on one side, flip and cook another 20 seconds on the other side.
- Let each bagel drain 10 seconds and place on a cookie cooling rack, I use a slotted spatula for this operation.
- Repeat with remaining bagels.
- After letting the bagels cool slightly, dust with cornmeal.
- Place, cornmeal side down on the same baking sheet.
- Bake, and check on them 5 minutes into baking.
- When they are slightly golden on bottom, I remove them to a cookie cooling rack, then I place them (I place the golden side down on the cooling rack) on top of the baking sheet.
- Place back in oven and cook until slightly golden on tops and center is not doughy (where the bagel hole is).
- I never time this.
- Cool on cookie sheet and store in plastic baggies.
I was pretty happy with these. I've made bagels several times, and though they've always been good, they haven't been "bagel-y" enough. This recipe has come closest to what I want so far. They were still a good texture the next day as well. Thanks for posting!