The best bagels in the entire world can be found at Saratoga bagels in Saratoga, CA. We used to go there all the time growing up and I have never had a better bagel than the ones sold at Saratoga Bagels. Since I have moved away from CA I have been searching for a good substitute, and this recipe from America’s Test Kitchen get’s pretty close!
1. Mix flour, wheat gluten, and yeast in a food processor
2. Mix in malt syrup with water until dissolved
3. Add liquid to flour mixture and mix in food processor until combined
4. Once combined let dough rest in food processor for 10 minutes
5. Add 2 tsp salt and mix for 45-90 seconds in food processor
6. Knead dough on a NON floured surface for about a minute to make it into a tight ball
7. Cut dough ball into 8 even sections
8. Cover 8 dough pieces with plastic wrap
9. Take each dough piece and using the palm of your hand on a non floured surface, roll each piece into a tight dough ball
10. Rest formed dough balls for 15 min covered with plastic wrap
11. Put 1/4 cup corn meal in a rimmed baking sheet
12. Take a dough ball and roll into a 5 inch round disk. Can use a little flour if necessary
13. Take top edge of disk and roll it down to form a rolled log of dough
14. Roll dough log out to be 8-9 inches long
15. Put hands on each end of the dough rope and move them in opposite directions to give a twist to the dough
16. Keeping the twist in tact, wrap the dough rope around your hand to create the bagel shape. With the dough wrapped around your hand, press and seal the dough ends together to form a closed bagel shape
17. Put bagel on top of the corn meal baking sheet
18. Let bagels sit at room temp for an hour, covered with plastic, and then let sit in the refrigerator for 16-24 hrs, covered with plastic
19. Boil 4 quarts of water and add in 1/4 cup sugar and 1 tbsp baking soda
20. Adding 4 bagels at a time, corn meal side up let the bagels boil in the water 20 seconds on each side
21. Preheat oven to 450F
22. Take bagels out and place on a cooking rack that is on top of a cookie sheet
23. Once the bagels are boiled can add toppings to bagels (sesame, poppy, everything bagel seasoning, cinnamon sugar)
24. Fill bottom of cookie sheet with 1/2 cup hot water
25. Bake bagels for 10 minutes, flip the over and bake another 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4877g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5129 | ||
Calories from Fat: 4990 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 554.5g | 739 % | |
Saturated Fat 350.1g | 1751 % | |
Monounsaturated Fat 144g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 1464.2mg | 451 % | |
Sodium 18057.7mg | 623 % | |
Potassium 690.7mg | 18 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 41.8g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5129
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