Make the sponge (active time: ~5 minutes, total time: ~2 hours):
First, you will need to make the 'sponge' that will be the base of your bagels. Mix 4 cups bread flour, 1 tsp of rapid rise yeast, and 2 1/2 cups room temperature water. The texture should be right between thick pancake batter and tacky dough. Cover with plastic and allow to rise for at least two hours.
Make the dough (active time: ~30 minutes, total time: ~30 minutes):
Mix 1 tbsp molasses, 2 tbsp of honey, 1/2 tsp yeast, 3 tsp salt and about 3 cups of the bread flour to the sponge. Save the remaining 3/4 cup of flour for kneading. I used my stand mixer to add the first 3 cups of flour/start the kneading, but had to take it out to finish it, as the mixer was getting quite warm. Knead the dough by hand, adding the remaining flour as necessary for about 6 to 10 minutes, until the dough is a little stiff (not tacky) and a little springy. It should be satiny and smooth, without any dry bits of flour.
Shape the bagels (active time: ~15 minutes, total time: ~25 minutes):
Break the dough up into 12 similarly sized balls. Allow the balls to sit for about 20 minutes to proof before shaping. I use a "shape and poke" method for my bagels, others may recommend a 'rope and loop' method. To shape and poke, stretch the balls out slightly, and push your thumb through the hole. Work your hands around the hole, so that the dough is about the same thickness around the hole. As each bagel is formed, place it on a greased parchment paper set in a cookie sheet. (It's important that it is greased, so that you don't stretch out or tear the bagels when you try to bake them later!)
Retard the dough (active time:~2 minutes, total time~12 hours):
Lightly spray the bagels with cooking spray and cover with plastic. Place them in the refrigerator for several hours (best to leave them overnight), you can leave them in here for up to 36 hours). This part is important--this will lead to the small bubbles in the crust, or fisheyes and will allow the true flavor of the dough to develop.
Proofing the bagels (active time:~2 minutes, total time~1 hour):
Take the bagels out of the refrigerator and allow them to warm up to room temperature. Pre-heat the oven to 500 degrees fahrenheit.
Boiling the bagels (active time: ~10 minutes, total time:~10 minutes):
Bring a large stock pot filled with water, 1 tbsp of brown sugar, and 1tbsp of baking soda to a boil. Once the pot is at a rolling boil, drop in a few bagels (I have found that I can manage about 3 in the pot at a given time). Allow the bagels to boil for ~1 minute (allow them to boil longer for a chewier outer crust). Remove the bagels with a slotted spoon and place on greased parchment paper in a cookie sheet for baking.
Finish/Bake bagels (active time: ~5 minutes, total time: ~35 minutes):
Apply desired bagel toppings. My favorites are salt and asiago cheese (I buy a pre-shredded Parmesean/Asiago mix). Place the cookie sheets in the center of the oven and bake for five minutes at 500 degrees. After five minutes, lower the oven temperature to 450 degrees. Rotate the sheets by turning them around 180 degrees and put the top sheet on the bottom and vice versa, cook for 5 additional minutes. (Adjust time, if baking cookie sheets separately, they will cook much faster). Once they’re done, place them on cooling racks and let them sit for about 15 minutes.
Top with your favorite bagel topping and enjoy!
Your sponge needs to be made with high-gluten flour (i.e. King Arthur). It will work fine to use this flour when you make the dough, as well, but the dough will be very tough. You really have to be committed to knead it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 435 (47%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 29.5g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 122mg||38 %|
|Sodium 1467mg||51 %|
|Potassium 182.2mg||5 %|
|Total Carbohydrate 103.2g||30 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 99.8g|
|Protein 17g||24 %|
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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: 916
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