Ingredients: |
Ingredients: 1 ½ c. warm water (110º to 115º)
2 tsp. active dry yeast
1 tbsp. granulated sugar
2 tbsp. barley malt syrup
4 c.(500 g) bread flour, plus more for shaping
1 tbsp. fine kosher or sea salt
Vegetable oil, for greasing bowl
1 large egg whisked with 1 tablespoon water, for egg wash
6 qt. water
¼ c.barley malt syrup
Cornmeal, for dusting baking sheet
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Directions: |
Directions:To prepare yeast mixture: To a small bowl, add warm water and sprinkle with yeast and sugar. Let stand for 5 minutes or until yeast dissolves and starts to foam. Add barley malt syrup and stir to thoroughly dissolve.
To prepare bagel dough: To the bowl of a stand mixer fitted with a dough hook, combine flour and salt and mix briefly to combine. Turn the mixer on low speed and add yeast mixture; mix to combine. Knead dough on medium speed until smooth and elastic, 6 to 8 minutes. Alternatively, you can knead dough by hand on a floured surface for about 15 minutes.
To proof dough: Grease a large mixing bowl with 1 tablespoon vegetable oil. Transfer kneaded dough to a greased bowl. Cover bowl with plastic wrap and let dough rise at warm room temperature (70° to 80°F) until doubled in bulk, about 1 hour. Transfer bowl with dough to refrigerator and chill, up to 12 hours.
To shape dough: If using chilled dough, remove from refrigerator and allow to come to room temperature, about 1 hour before shaping. Turn out dough onto a lightly floured work surface and use a sharp knife or a bench scraper to divide it into 8 equal pieces. With lightly floured hands, press out any bubbles that might have formed in dough and form each piece into a small smooth ball. Place about 4" apart on a lightly floured surface.
To shape bagels: Sprinkle a rimmed baking sheet with flour. Shape each ball into a bagel by pushing your thumb through the middle of the dough. Place your index and middle fingers in the hole and make fast circular motions, stretching the hole out to form a ring. Twirl ring of dough around your fingers to stretch the hole to 2" in diameter; you should be able to form it into a bracelet on your wrist (the German word “bougel” means bracelet). Place bagels on the prepared baking sheet. Repeat with remaining dough. Cover shaped bagels with a damp kitchen towel and allow to rest for 10 minutes. Set a wire rack over a rimmed baking sheet.
To boil bagels: While bagels are resting, fill a large pot with 6 quarts of water and whisk in barley malt syrup. Bring water to a boil. Working in batches and using a slotted spoon or spider, lower bagels into water and boil, 1 minute per side. Transfer boiled bagels onto a wire rack. Using a silicone pastry brush, lightly brush each bagel with egg wash. Generously sprinkle each bagel with toppings, allowing them to slightly set until just tacky, about 5 minutes.
To bake bagels: Preheat the oven to 450°F and position a rack in the upper third of the oven. Sprinkle a rimmed baking sheet with cornmeal. Transfer topped bagels to the prepared baking sheet and transfer to the oven. Do not open the oven for the first 10 minutes to prevent deflating bagels. After 10 minutes, rotate the baking sheet back to front. Bake bagels until deep golden brown, about 10 more minutes. Remove from the oven and transfer the bagels to a wire rack to cool. |
This recipe for CLASSIC NEW YORK-STYLE BAGELS is from