After moving out to California, I really missed the crusty, chewy bagels
that I used to get back east. Fine Cooking Magazine published this recipe a
few months ago, and it's the only one that I've ever tried that comes out
the way I want. The recipe is quite detailed, but it's much easier to make
than it looks...
Evie Werthmann
CLASSIC WATER BAGEL
For the sponge:
4 c (18 oz) unbleached high-gluten flour (or bread flour)
1 tsp instant or quick-rise yeast
2 1/2 c lukewarm water (about 70 degrees)
For the Bagel dough:
1/2 tsp instant or quick-rise yeast
About 4 c unbleached high-gluten flour (or bread flour): more if needed
1 to 1 1/2 tbl salt (I use 1 1/2 tbl table salt. Use 1 tbl if using Kosher
salt)
2 tsp malt powser or 1 tbl malt syrup, honey or brown sugar
For shaping, boiling & baking:
Vegetable oil spray
1 tbl baking soda
cornmeal or semolina flour
Sesame seeds, poppy seeds, kosher salt, finely chopped onions tossed in a
little oil, or rehydrated dried minced garlic for topping if desired.
To make the sponge: In a 4 qt. bowl, mix the flour and 1 tsp yeast. Add the
water, stirring only until it forms a smooth, sticky dough (it should be
thick but batter-like). Cover with plastic wrap and leave at room temp.
until the misture is very foamy and bubbly, 1 to 2 hours. It should swell
to nearly double in size and collapse when the bowl is tapped on the counter.
To make the dough: In a stand mixer bowl stir together the sponge and the
1/2 tsp yeast. In another bowl, (I use a plastic bag....saves washing),mix
together 3 c of the flour with the salt. Add it to the sponge along with
the malt, honey, or sugar. Using a dough hook, mix on the lowest speed,
slowly working in the remaining flour until the dough is stiff, dry, and
almost satiny; you may need extra flour or have some leftover. Keep keading
on low until the dough is very stiff and firm but still pliable, satiny and
smooth, about 6 min. If the machine starts to struggle, remove the dough
and finish kneading by hand. The dough should no longer feel tacky. To
check the dough, pinch off a small piece and gently stretch it while
turning it. It should form a thin, translucent membrane (some people call
this the condom test). If it rips, the dough hasn't been kneaded enough or
else it's too dry and needs a few drops of water. Divide the dough into 12
pieces, each weighing about 4 1/2 oz. Wipe the work surface with a damp
towel to remove any flour dust. Shape each piece into a smooth ball by
pulling the dough down and around to one point on the bottom and then
pinching the bottom closed. Cover with a damp towel and let rest for 20 min
so the gluten relaxes.
To shape, boil and bake the bagels: Line two baking sheets with parchment
and spray the paper with vegetable oil. To shape the bagels, poke a hole in
the center of one ball of dough with your thumb, then gently rotate the
dough around both thumbs, slightly squeezing and stretching the dough as
you turn until the hole has enlarged to 1 1/2 to 2 inches. The dough ring
should be an even thickness all around. Repeat with rest of dough balls.
Set the shaped bagels on the prepared pans so they're 2 inches apart. Mist
them very lightly with vegetable and over the pans with plastic wrap. Let
them sit at room temp. until they swell slightly, by about 15 to 20%. After
15 min. try the "float test".
For the float test, fill a bowl with cold water. Drop one bagel in the
water. If it floats within 10 seconds, the bagel are ready for the
overnight rise. Pat the tester dry and return it to the pan. (If is doesn't
float within 10 seconds, shake or pat it dry, return it to the pan and test
it again every 10 min. until it floats). Refrigerate the pans, still
covered, for at least 8 hours, or up to 2 days.
When you're ready to bake the bagels, heat the oven to 500 F. Bring a large
pot of water toa boil (the wider the pot, the better), and add the baking
soda. Have a slotted spoon or skimmer ready. Remove one pan of bagels from
the fridge. Slide the parchment, along with the dough, onto the counter.
Line the pan with a clean sheet of parchment, mist with vegetable oil, and
sprinkle with cornmeal or semolina flour.
Gently drop the bagels into the water (it doesn't matter which side goes in
first), boiling only as many as will comfortably fit; they should float
within 10 seconds, if not immediately. Boil for 2 min, flip them over and
boil for another 2 min. As they finish cooking, lift them out with the
skimmer and set them on the baking sheet with the cornmeal or semolina, top
side up. If you're sprinkling a topping on them, do so now.
When the bagels on the first pan are boiled and topped, bake for 10 min.,
rotate the pan for even browning, and continue baking until golden brown on
top and bottom and very firm, about another 5 min. Remove from the oven and
transfer the bagels to a cooling rack. Meanwhile, repeat with the second pan.
ENJOY!!!!