Prep 2 hrs
Cook 45 mins
I have been cranking out batches of these for the past summer and I have been asked for the recipe so many times that I decided posting here would be the easiest way for them all to see it...This one is faster than the New York style recipe producing great bagels in 3 hours. I usually add extra ingredients to the bagel dough, making jalapeno or green onion bagels with cheddar or 3-cheese on the top. This also calls for high-gluten flour. If you can't buy it, use bread flour instead of all-purpose, or in the bulk section of your grocery store they sometimes sell powdered gluten; add 4 T per batch with all purpose flour and it will do just fine. These bagels don't stay soft for more than a day, so freeze extras and give them a toast before spreading with some good cream cheese or making into your favorite sandwich.
- 34 ounces hi-gluten flour
- 3 tablespoons sugar
- 2 tablespoons yeast
- 1 tablespoon salt (preferably kosher)
- 3 cups warm water
- 1 egg white, for egg wash (optional)
- 1 other seasoning (optional)
- Place all 4 dry ingredients in a large mixing bowl.
- Attach dough hook and turn on the start mixing dry ingredients.
- If any extras are desired in the bagels like chopped green onion or roasted garlic, now is the time to add them. Use about 1/3 - 1/2 cup.
- Slowly add the 3 cups of warm water.
- Dough should look and sound sticky and should not be rising too much on dough hook. If dough is rising too much add a little more water. If dough hook is not engaging the dough much or if the dough sounds 'sloshy' add a bit more flour.
- let mixer knead dough for 10 minutes.
- Dough should not stick to the bowl at the sides or bottom, add 1 tablesoon at a time of flour until dough is not sticking in the bottom middle of bowl.
- Turn out on to the floured counter.
- Knead by hand for a few minutes.
- Place in large bowl with plastic wrap over the top.
- Let rise about an hour.
- (If you would like to mimic a professional proofer which can rise this dough perfectly in 45 minutes -- : Boil a small pot of water on the stove top. Place on bottom of oven and make room for large bowl of dough at top of oven. close oven door and you've created your own steam chamber proofer!).
- After this the dough will be doubled or tripled in size.
- Pull out of bowl and smack down on your floured counter.
- Now using a pastry scraper and a kitchen scale, cut the dough and weigh out 12 approximately 5 oz. pieces.
- wrap each into a ball as you weigh it and place under plastic wrap.
- wait for a few minutes to let balls get slightly puffy and form bagels out of them.
- holding the ball with both hands, push your thumbs through the middle of the ball, push your two index fingers into the hole and rotate quickly, stretching the bagel. place each on a cooking spray covered large pan, leave 2" around all bagels. (I use 2 large round pizza pans).
- when all bagels are made and on pans, place back in proofer (you will need to reboil water and then replace) or let rise under plastic wrap in a warm room. This usually takes 15-20 minutes.
- Get 4 quarts of water in a large 6 quart pot on the boil. (optional: add 1 T of baking soda to the water for more depth in color and taste, or try adding 2 T of honey to the water for a sweet touch).
- Pre-heat oven to 350 deg F. (remove small pot if you made a proofer and adjust racks so that 2 racks are at the top of the oven.).
- Place bagels, 3 at a time upside down in the boiling water for only 15-20 seconds, then turn over and repeat on other side. For turning I use what is called a 'spider' or large, round, slotted spoon.
- remove bagels from water and slide off on to a clean kitchen towel or flour sack for drying.
- When all bagels have been boiled, apply cooking spray to large pans and place bagels on pans. Brush lightly with egg white wash (1 egg white plus 1 T water) if you want to apply seeds such as sesame or poppy.
- No egg wash is needed if you want to top with any kind of cheese, simply sprinkle all over the tops.
- Bake for 30-40 minutes, switching pans on racks and front to back at about 15 minutes.
- Tops should be deep golden brown.