How many of you have been disappointed by supermarket bagels or even chain bagels?
I know I have been - driven by desperation to grab a fluffy processed bagel or a bag of them.
I used to try to convince myself that these things would be ok once they were toasted but
they aren't. Nothing is as delicious as a well made bagel.
Bagels are easy for us to make at home. Bagels rise (or ferment) only one time. Then they are poached, shaped and baked.
They can be topped with anything or nothing. The choice is yours.
Bagels are also a fun project to make with kids. They especially enjoy the shaping and the eating.
My culinary students turn into kids on bagel day - the only thing that makes them happier then
making bagels is making cinnamon rolls.
Another plus for bagels is that the baking time is short compared to other yeasted breads making a bagels a natural choice for summer baking.
Homemade bagels freeze for up to one month.
My go to bagel formula comes from Michael Kalanty's excellent book "How to Bake Bread",
published by Red Seal Books.
If you enjoy making bread and you do not have this book order it immediately.
|This is the book.|
I use this book as a textbook in my Artisan Bread Class at the Art Institute of Hollywood. All of the breads in the book are delicious and more importantly, they all work perfectly.
on to you.
My only change is that I add a little more honey to the liquid the bagels are simmered. Years ago, I took a field trip to Montreal to study bagel making and noted that the bagels were boiled in a honey and water mixture.
When I asked the bakers how much honey was added to the water, they told me enough to make it look like weak tea.
There are two great cities for bagels in North America, one is New York and the other is Montreal
If you do not live in New York or Montreal you only option is to master the recipe that follows and make your own.
(Formula reprinted with permission from the author and publisher)
This recipe yields 12 - 4 ounce bagels
It is best scaled in grams.
A stand mixer with a dough hook attachment
or a a dough whisk and a good sized mixing bowl.
A baking sheet lined with parchment brushed with vegetable oil
A large pot filled 1/3 of the way with water. Add enough honey to the water so that it looks like
Skimmer or Spider for fishing your bagels out of the boiling water
XL Ziploc bag for proofing, cup for hot water
Oven Temperature: 375 degrees
505g water (cool body temperature)
5g Instant yeast
15g canola oil or non-olive vegetable oil
450g Bread Flour (I use King Arthur Bread Flour or Gold Medal Better for Bread)
Optional toppings: sesame seeds, poppy seeds, onion flakes, kosher salt.
You can also make an everything mix with equal parts sesame seeds, poppy seeds, fennel seeds, garlic flakes, onion flakes and kosher salt.
1. In a stand mixer, fitted with the dough hook, combine the water, yeast, sugar, oil, flour and salt.
2. Mix on speed one for about 4 minutes until the dough reaches "clean up" stage.
3. Increase to speed two and mix for 3 more minutes. You may here the dough slap against the side of the mixer bowl. In bagel speak this is referred to as the dough being "bucky".
4. Turn the dough out onto your work surface and knead it briefly by hand.
5. Place it in a lightly oiled bowl, cover the bowl and place in a warm spot to rise.
If you are a devotee of my Ziploc bag technique - place the bowl in the bag with a large cup filled 3/4s of the way with steaming water. Zip the bag shut and let the bagels ferment for 1 hour.
The ideal proofing temperature is 80 degrees.
6. After an hour, gently degas the dough and divide it into 4 ounce (114g) pieces.
7. Shape the pieces into rough torpedo shapes and let rest on your work surface, covered, for 15 minutes.
8. Turn the heat on under your pot of honey water - bring it up to a simmer.
9. Roll the bagels into a strand about 12-14" long. Join the ends by overlapping them. Roll over the join with the palm of your hand.
10. Once all the bagels are shaped poach the bagels in the simmering water for 20 seconds on each side. Place them on the oiled baking sheet about 2" apart.
11. Sprinkle with desired toppings. If the tops of the bagels become dry, spray them with a little water so your toppings will stick.
12. Bake at 375 for 20-25 minutes.
13. When the bagels are done they are an overall golden brown. They should not feel heavy or look pale. If they do bake for an additional 5-7 minutes.