Hello Bakers,
We had a great show on Saturday. Here is the link to the archive in case you missed it. Saturday's Show
Asking the questions on Wednesday is working so well! Our Bread Series on Saturday - low hydration to high hydration doughs - so exciting - I love this way to teach bread baking.
We started with bagels at 58% hydration. The great thing about starting with low hydrated doughs if you are starting out with bread making or maybe coming back to it after a while.
This dough is so accessible - it comes together beautifully - the bulk fermentation stage (when the dough sits in a warm spot and doubles in size) is clear as is the proofing stage so bagels are a great bread to make at home. AND they taste so good - so much better than anything you buy in the grocery store. These bagels freeze great too - wrap them well and freeze them for up to one month.
Thaw at room temperature (thawing overnight works great) and then toast - oh so good!!!!
I hope you are inspired by this bread series and please tag me on IG - I love to see your beautiful bakes.
Equipment:
Stand mixer fitted with the dough hook, scale, bowl scraper, half sheet tray, parchment paper or silpat, veg oil or pan spray, medium to large pot for boiling the bagels, spider, slotted spoon or skimmer.
Yield 6 bagels - this recipe can be scaled up
Bagel MEP
244g water (80 degrees)
4g (1 teaspoon) Instant yeast or active dry
8g (2 teaspoons) vegetable oil
8g (2 teaspoons) honey
420g bread flour - I have used both King Arthur Bread Flour and Bread for Bread by Gold Medal
8g salt
Boiling Liquid
2 quarts water
50g honey, brown sugar or malt syrup
16g baking soda (optional) - this gives the bagels a deep golden brown bake - if you like you bagels to have a lighter bake then don’t use the baking soda
Make space in your refrigerator for the tray of shaped bagels.
Combine water and yeast in the bowl of a stand mixer, fitted with the dough hook. Let stand for 5 minutes.
Add oil, honey, bread flour and salt.
Mix on speed 2 for 3 to 4 minutes
Change to speed 1 and mix for 4 more minutes. The dough will be tough and not sticky.
Let rise, covered, at room temperature for 1 hour to 1 hour and 15 minutes.
Divide the dough into 113 g portions. Depending on how you are shaping them, preshape into a short cylinder shape or a round cover and let sit for 7-8 minutes and then final shape. Shape into bagels and place on a lightly sprayed parchment lined tray.
Cover and let proof at room temperature for 15 minutes.
Move to the refrigerator for 2 hours - no longer than 8. This chilling retards the bagels, slowing down the yeast and making sure the bagels don’t overproof when boiled.
Preheat the oven to 450 degrees
Bring water, honey or brown sugar and baking soda to a boil in a large saucepan.
Boil the bagels for 30 seconds on each side, flipping halfway through.
Remove, drain and return to the sprayed parchment paper lined baking tray.
Top with sesame seeds, poppy seeds or everything seasoning.
Bake for 17 - 20 minutes until the crust is shiny and a deep golden brown. Bake on the middle rack and spin the bagels halfway through if necessary.
Bagels freeze for up to one month.
Topping ideas: Poppy seeds, sesame seeds, caraway seeds, sea salt, cooked onions or hydrated dry onions.
Bagel Dough after mixing
Bagels boiled, topped and ready to bake