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, use this recipe, otherwise, try OVERNIGHT BAGELS.
- PROOF YOUR YEAST
- 1/4 CU PLUS 1 TBL 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
- 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
- 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.
- Meanwhile, whisk together the six dry ingredients
OPTIONAL: Mix in onion powder or garlic powder
- 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.
- COMBINE EVERYTHING that you’ve done so far into your large mixing bowl.
- Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.
- 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.
- OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8
- Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.
- Lay the doughnuts on a plate sprinkled with corn meal. Sprinkle some also on the top.
- Cover lightly with a piece of plastic wrap, then a lightweight dark cloth and let rise in a warm place for at least two hours
DO NOT compress them with the plastic, or they won’t be able to rise.
- While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.
- Preheat oven to 350 F.
- Gently (and very carefully) tip or slide 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. Try not to deflate them with over handling.
- Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.
- The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.
- Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.
- Transfer the bagels to a wire rack to cool once baked
- Using a pastry brush, coat the surface of the bagels with the glaze.
- Sprinkle on sesame seeds or poppy seeds, if desired.
- 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