Bagels – OVERNIGHT

by on February 20, 2012 » Add the first comment.
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Bagels are better when they are allowed to rise overnight.  This allows the dough to develop much more complexity.  If you are in more of a hurry, make SAME DAY BAGELS.

INGREDIENTS

  • PROOF YOUR YEAST
    • 1/3 CU warm water or broth
    • 1 TBL sugar
    • 1 tsp yeast (not quick rising)
  • IN A LARGE MIXING BOWL, SIFT TOGETHER
    > DRY INGREDIENTS
  • 1 CU all purpose flour
  • 1/2 CU whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp gluten (optional)
  • scant salt
    > THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL
  • 1 TBL vegetable oil
  • 1 egg yolk (reserve the white)
    > YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED
  • 1 egg white
  • 1 1/2 teaspoons water
  • Sesame seeds or poppy seeds (optional)

STEP BY STEP

  1. PROOF THE YEAST – Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.
  2. Meanwhile, whisk together the six dry ingredients
    OPTIONAL: Mix in onion powder or garlic powder
  3. Mix the egg yolk and vegetable oil in a small mixing bowl
    The next steps will happen quickly.  Read Step 4, 5 and 6 before going any further.
  4. COMBINE EVERYTHING that you’ve done so far into your large mixing bowl.
  5. Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.
  6. Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 – 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.
  7. OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8
  8. Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.
  9. Sprinkle the doughnuts with corn meal (to keep from sticking) and let rest on a small plate
  10. Cover lightly with a piece of plastic wrap and let rise at room temperature for at least two hours or overnight.
    DO NOT compress them with the plastic, or they won’t be able to rise.
  11. The next morning, cover with a dark cloth and move into the sunlight (or other warm place)
  12. While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.
  13. Preheat oven to 350 F.
  14. Gently (and very carefully) ease bagels into boiling water and boil about 45 seconds on each side. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface.
  15. Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.
  16. The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.
  17. Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.
  18. Transfer the bagels to a wire rack to cool once baked
  19. Using a pastry brush, coat the surface of the bagels with the glaze.
  20. Sprinkle on sesame seeds or poppy seeds, if desired.

MORE NOTES

  • These are best when you make them the night before, refrigerate, and bake the following morning, but you can make them that very morning if you wish.
  • At step 11, just forget the words “The next morning.”
  • FLAT BAGELS ? – Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.
  • Make smaller batches if you are hand kneading the dough. It can get tiresome.
  • By mixer: knead 7 minutes at least.
  • An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.
  • Another tip would be to use vital wheat gluten (available at many supermarkets) and add ¼ cup to your recipe to provide the gluten needed.
    Reduce your flour by ¼ cup
  • You can also use a high-gluten flour like King Arthur’s High Gluten flour or a bread flour.
  • If you want a stiffer dough, cut back on the liquid by 1/8 cup.  A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.
  • Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry

Find more like this: Breads, Pasta, Potatoes, Starches, Breakfasts

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