It was time to make bagels. I had not made bagels for many years and did not have a favorite recipe so went searching for one that looked authentic and would hopefully have the desired result. I made a few minor adjustments then halved the recipe and was absolutely ecstatic with the result. I made them again a week later and am sure they will become a staple ‘go-to’ recipe.
A preferment is used, and I used various types of honey (the darker the better) instead of barley malt. This is an easy recipe with basic method, and I encourage even beginner ‘boulangers’ to try it out.
Notes:
- Recipe makes 10 bagels each about 90g
- Make the preferment the night before. I find the best time to use the preferment is between 10-14 hours
- For the preferment and dough I turn the oven light on and place the bowl in the oven to rise; this maintains a steady temperature if your kitchen is on the cool side
- If using toppings like sesame or poppy seeds, onions, add these after step 12
- Toasting the sesame seeds prior adds more flavour as well as lightly caramelizing diced onions prior to topping also adds much more flavour
Preferment:
- 170 g bread flour
- 170 g warm water
- 1/2 teaspoon instant yeast
Dough
- 85 g warm water
- 25-30 g honey (clover or dark honey but any will work; melt first if honey is not liquid)
- 370 g bread flour
- 1 teaspoon instant yeast
- 12 g salt
Boiling Water Bath
- Approximately 2 quarts of water in a wide shallow pan
- 1 1/2 tablespoons of honey
- 1 teaspoon baking soda
- 1 teaspoon salt
Method:
1 – Mix all ingredients for preferment in a medium bowl and cover with plastic wrap placing in a warm location for 10-14 hours.
2 – Bloom the dry yeast in a small bowl with about 1/4 cup of warm water (this water is in addition to the 85 g).
3 – Using the mixer bowl weigh the flour, salt, add the honey, warm water and bloomed yeast. Using the dough hook combine. If slightly dry add more warm water a tablespoon at a time and incorporate completely before adding more. Mix for about 7 minutes then turn out onto lightly floured surface, kneading lightly and forming a ball.
4 – Lightly oil the inside of a bowl, place the dough inside covering with the oil, cover with a damp cloth and place in a warm place to rise to double, about 1 hour.
5 – Once dough has doubled in size, place onto lightly floured surface and fold to de-gas (not necessary to punch the dough!) Return to the bowl and let rise again to double about 45 minutes. It is not necessary to add more oil to the bowl.
6 – Once risen, place the dough on a lightly floured surface to rest for 5 minutes.
7 – Place parchment paper on the sheet pan and brush lightly with oil. This is so the wet bagels do not stick to the parchment after boiling.
8 – Weigh 90 g pieces of dough and let rest 5 minutes.
9 – Form each 90 g ball of dough and poke a hole in the middle and gently stretch out the circle forming a bagel. Place on the parchment to rest and cover with a towel (same damp towel used for the bowl is fine) and let rise 15-20 minutes.
10 -While the bagels are rising prepare the water bath. Combine all ingredients and bring to a light boil then reduce heat to medium high to keep a steady simmer.
11 – Preheat the oven to 450 degrees F while boiling the bagels.
12 – Boil 2 – 3 bagels at a time depending on the size of the pan but do not crowd. Place the bagel in the waterbath seam side up and boil for 1.5 minutes. Flip over using a slotted spoon and boil for 30 seconds. Remove and place on the parchment paper.
12**** If using toppings such as sesame, poppy seeds or onions see Notes above for preparation. Add the toppings at this point when the bagels are still wet from the water bath.
13 – Once all bagels have been boiled and are on the parchment on the sheet pan, bake in 450F oven for 10 minutes. If you have a hot oven place the rack in the upper portion to avoid burning the bottom. After 10 minutes, rotate the sheet and bake another 6-7 minutes until golden brown. Remove from oven and slide off the parchment onto a rack to cool.
Bon Appetit!!
