Bagels
Category: Bread
Prep time : 30 min
Cook time : 20
Total time : 2 days
Makes: 12 Bagels
Scale recipe by: ×
Sponge:
1 tsp (0.11 oz) instant yeast
4 cups (18 oz) unbleached high-gluten flour or bread flour
2 1⁄2 cups (20 oz) water
Dough:
1⁄2 tsp (0.055 oz) instant yeast
3 3⁄4 cups (17 oz) unbleached high-gluten flour or bread flour
2 3⁄4 tsp (0.7 oz) salt
2 tsp (0.33 oz) malt powder
To finish:
1 Tbsp baking soda
4g Lye
2.2 kg water (0.15%)
Mix the ingredients of the sponge together, stirring until it forms a smooth batter. Cover with plastic wrap and ferment for 2 hours, until very foamy and bubbly.
Add the additional yeast and stir. Add the salt, malt powder, and 3 cups of the flour. Stir until the ingredients form a ball before slowly working in the remaining 3/4 cup of flour.
Knead the dough for 10 minutes by hand, 6 minutes by machine. The dough should be firm but still pliable and smooth. The dough should pass the windowpane test. If the dough seems too dry and rips, add water. If the dough is tacky or sticky, add more flour to achieve the stiffness required. The knaded dough should feel satiny and pliable, but not tacky.
Immediately divide the dough into 4 1/2 oz pieces and form into rolls.
Cover the rolls with a damp towel and allow to rest for 20 minutes.
Line 2 sheet pans with baking parchment and mist lightly with spray oil. Shape the rolls into bagels by poking a hole through the center and stretched evenly to the desired shape.
Place each shaped piece onto the sheet pans. Mist the bagels with spray oil and cover for 20 minutes.
Check for adequate retardation. Put the sheet pans in the fridge overnight.
Preheat the oven to 500F with two oven racks in the middle of the oven. Set a wide pot of water to boil and add the baking soda.
Remove the bagels from the fridge, boiling as many fit. After 1 minute, flip them and boil another minute.
While the bagels are boiling, line the same parchment-lined baking sheet with cornmeal.
When the bagels come out of the boil, top them with any desired seeds etc. (An egg wash helps a lot with keeping seeds on).
After all bagels have been boiled. place the sheet pans in the oven. Bake for 5 minutes, rotate the pans, and lower the oven to 450 F. Continue baking for 5 minutes or until desired color is achieved.
Let bagels cool on a rack for 15 minutes before serving.
Add the additional yeast and stir. Add the salt, malt powder, and 3 cups of the flour. Stir until the ingredients form a ball before slowly working in the remaining 3/4 cup of flour.
Knead the dough for 10 minutes by hand, 6 minutes by machine. The dough should be firm but still pliable and smooth. The dough should pass the windowpane test. If the dough seems too dry and rips, add water. If the dough is tacky or sticky, add more flour to achieve the stiffness required. The knaded dough should feel satiny and pliable, but not tacky.
Immediately divide the dough into 4 1/2 oz pieces and form into rolls.
Cover the rolls with a damp towel and allow to rest for 20 minutes.
Line 2 sheet pans with baking parchment and mist lightly with spray oil. Shape the rolls into bagels by poking a hole through the center and stretched evenly to the desired shape.
Place each shaped piece onto the sheet pans. Mist the bagels with spray oil and cover for 20 minutes.
Check for adequate retardation. Put the sheet pans in the fridge overnight.
Preheat the oven to 500F with two oven racks in the middle of the oven. Set a wide pot of water to boil and add the baking soda.
Remove the bagels from the fridge, boiling as many fit. After 1 minute, flip them and boil another minute.
While the bagels are boiling, line the same parchment-lined baking sheet with cornmeal.
When the bagels come out of the boil, top them with any desired seeds etc. (An egg wash helps a lot with keeping seeds on).
After all bagels have been boiled. place the sheet pans in the oven. Bake for 5 minutes, rotate the pans, and lower the oven to 450 F. Continue baking for 5 minutes or until desired color is achieved.
Let bagels cool on a rack for 15 minutes before serving.
His directions for checking for retardation is to try and float the bagels in cool to room temp water. If a bagel placed in the water floats within 10 seconds, it is fully retarded. Otherwise, they must continue to proof. Tested bagels should be patted dry and re-sprayed.
Longer boils (1.5-2 m per side) can be used for chewier bagels.
The malt powder can be subbed for 1 Tbsp (0.5 oz) dark or light malt syrup, honey, or brown sugar.
If doing cinnamon raisin bagels, increase the final yeast from 1/2 tsp to 1 tsp, and add 1 Tbsp ground cinnamon and 5 Tbsp sugar. Use roughly 2 cups (12oz) of raisins.
I'm still struggling with preventing the bagels from wrinkling after boiling. I think one large part is ensuring the dough is stiff/dry enough the night before.
French Toast bagels:
Failed attempt1 :
11 oz flour
0.05 oz yeast
0.15 oz cinnamon
0.05 oz vanilla
9 oz syrup
Ended up too stiff by far, couldn't work in properly. Also didn't have a very strong flavor.
2nd attempt:
Make base dough, but add 0.5 oz maple syrup extract, 2 egg yolks. Add an extra 4 oz flour. Once shaggy dough forms, split roughly in half. Knead half as normal. Add(2) oz molasses and 3 oz syrup to other half, 5 oz flour. How much cinnamon?. Knead that, too.
It wasn't maply enough. Try changing maple extract to 1oz
3rd attempt:
Make base dough, but add 1 oz maple syrup extract, 2 egg yolks. Add an extra 5 oz flour. Once shaggy dough forms, split roughly in half. Knead half as normal. Add(2) oz molasses and 3 oz syrup to other half, 4.75 oz flour. 0.25 oz cinnamon. Knead that, too.
4th attempt:
Add 2 eggs, 1oz maple extract, 4oz crystallized maple sugar, 6.6oz KA cinnamon sweet bits, extra 0.05oz yeast and 8oz flour (NB: may want more syrup chips, not finding many distinct flavor pockets like I want)
Everything bagel topping:
Poppy 20g
Sesame 20g
Salt 5 g
Onion 10g
Fennel 7g
Apple:
4c apple cider reduced to 1/2c. That plus enough cider for the 20oz liquid in the preferment. Added an extra 5 oz water because I thought the consistency was off, but I'm not sure. Didn't rise much after 2hr, so spiked with an extra 0.1oz yeast and rested another 40m in proofing oven. Final dough added another 0.05oz extra yeast. Needed about 8.5-9oz extra flour to compensate for extra water. Added ~8oz KA jammy bits at end. Forgot cinnamon spices
Longer boils (1.5-2 m per side) can be used for chewier bagels.
The malt powder can be subbed for 1 Tbsp (0.5 oz) dark or light malt syrup, honey, or brown sugar.
If doing cinnamon raisin bagels, increase the final yeast from 1/2 tsp to 1 tsp, and add 1 Tbsp ground cinnamon and 5 Tbsp sugar. Use roughly 2 cups (12oz) of raisins.
I'm still struggling with preventing the bagels from wrinkling after boiling. I think one large part is ensuring the dough is stiff/dry enough the night before.
French Toast bagels:
Failed attempt1 :
11 oz flour
0.05 oz yeast
0.15 oz cinnamon
0.05 oz vanilla
9 oz syrup
Ended up too stiff by far, couldn't work in properly. Also didn't have a very strong flavor.
2nd attempt:
Make base dough, but add 0.5 oz maple syrup extract, 2 egg yolks. Add an extra 4 oz flour. Once shaggy dough forms, split roughly in half. Knead half as normal. Add(2) oz molasses and 3 oz syrup to other half, 5 oz flour. How much cinnamon?. Knead that, too.
It wasn't maply enough. Try changing maple extract to 1oz
3rd attempt:
Make base dough, but add 1 oz maple syrup extract, 2 egg yolks. Add an extra 5 oz flour. Once shaggy dough forms, split roughly in half. Knead half as normal. Add(2) oz molasses and 3 oz syrup to other half, 4.75 oz flour. 0.25 oz cinnamon. Knead that, too.
4th attempt:
Add 2 eggs, 1oz maple extract, 4oz crystallized maple sugar, 6.6oz KA cinnamon sweet bits, extra 0.05oz yeast and 8oz flour (NB: may want more syrup chips, not finding many distinct flavor pockets like I want)
Everything bagel topping:
Poppy 20g
Sesame 20g
Salt 5 g
Onion 10g
Fennel 7g
Apple:
4c apple cider reduced to 1/2c. That plus enough cider for the 20oz liquid in the preferment. Added an extra 5 oz water because I thought the consistency was off, but I'm not sure. Didn't rise much after 2hr, so spiked with an extra 0.1oz yeast and rested another 40m in proofing oven. Final dough added another 0.05oz extra yeast. Needed about 8.5-9oz extra flour to compensate for extra water. Added ~8oz KA jammy bits at end. Forgot cinnamon spices
The Bread Baker's Apprentice
Submitted by Darren on 2018-12-02