Prep 30 mins
Cook 15 mins
This is for a 3 lb batch or 16 bagels averaging about 91 g each. Prep time does not include fermentation times or about 9 1/3 hours for pre-fermentation, fermentation and proofing.
Starter or Poolish
- 2 2⁄3 cups bread flour (340 g)
- 1 1⁄2 cups water (340 g)
- 1⁄8 teaspoon instant yeast
- 3⁄4 cup water (lukewarm 170 g)
- 3 tablespoons honey (or barley malt syrup 42 g)
- 4 1⁄2 cups bread flour
- 2 teaspoons instant yeast (5.5 g)
- 3 teaspoons table salt (17 g)
Boiling Water Bath
- 2 quarts water (wide pan)
- 1 1⁄2 tablespoons honey
- 1 tablespoon baking soda
- 1 teaspoon table salt
- Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel. Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
- Add the starter or polish to the mixing bowl of a mixer or to a large bowl. To that add the water, honey, flour, salt (on one side of the bowl) and yeast (on opposite side of the bowl.
- Using a dough hook on the lowest setting (or by hand), mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer. Cover the bowl and let sit for 5 minutes.
- Knead with the dough hook on the lowest setting (or by hand), for 5 minutes and tip out onto a lightly floured counter. Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
- Place in an oiled, straight-sided clear container and cover.
- After 15 minutes, repeat the stretch and fold procedure and cover again.
- Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
- Divide into 16 equal pieces and roll each into round balls.
- Preheat the oven to 450°F.
- Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter. Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray. This prevents the wet bagels from becoming one with the parchment.
- Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
- Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
- Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose. I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
- Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well. Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
- Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels. Bagels should be dark golden in color.
- Place bagels on a cooling rack and let cool before slicing.
looks good enough to eat... but how does it taste?