Bagels
READ THIS FIRST: I put off making bagels FOREVER because I thought they'd be super difficult, but they're actually pretty easy, especially when you get a feel for it (it took me 2-3 tries to be confident in what I was doing). I subbed agave from the original recipe which calls for honey, because I always have agave on hand, and it seems to have no impact on flavor or bagel quality. This recipe does not call for proofing your yeast, but I did that the first couple times, just for peace of mind. To proof your yeast, set asside about half a cup of water and add yeast, then add to dry ingredients once your yeast 'fizzes' and becomes foamy. FINAL NOTE: This can be a bit tough on your stand mixer, and if needed, you can finish your dough by kneading on a counter once ingredients come together.
Ingredients
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- 2 1/4 cup warm water
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- 1 tbsp agave (or honey)
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- 7 cups break flour
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- 1 tbsp salt
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- 1 1/4 tsp active dry yeast
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- 2-3 quarts water
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- 1 tbsp baking soda
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- 1-2 tbsp everything bagel seasoning
Directions
- Combine water and agave, stirring until agave is dissolved. Set aside.
- Add bread flour, salt, and yeast into bowl of stand mixer with dough attachment.
- Mix dry ingredients with your dough hook until combined, then, leaving the stand mixer on, slowly add your water agave mixture.
- Once the mixture is fully combined, and looking more dough-like than floury, increase speed to medium-low and knead the dough for about 3 minutes more, or until the dough has a nice elastic quality (to test, take a solid pinch of dough and pull away from the dough mass, and see if the pinch springs back into the mass).
- Set in an oiled bowl, cover with oiled plastic wrap or a wet towel and allow to rise to about double size, at least 2 hours. Allow more time if needed.
- Once your dough has risen, prepare 2 cookie sheets cover in parchment or silicone mats.
- Time to form your bagels! Grab a section of dough (I usually go for 4 oz. each), forming them into bagels shapes. I find this easiest when rolling the dough into a ball, flattening into a think disk, and then ripping a hole in the center, which I then smooth out through some quick modeling.
- Place bagels about 1/2-1 inch apart on cookie sheet, covering with plastic wrap. Place in refrigerator overnight.
- Remove bagels from fridge, allow to rest/continue rising for about 30 minutes. To confirm your bagels are ready, fill a bowl with cold water, and place your bagel in the water. If the bagel floats, you’re ready!
- Preheat oven to 500 Degrees F.
- Fill pot with water, add baking soda. Bring to rapid boil.
- Add bagels to pot, boiling for 1 min on each side, return to pan, season with desired bagel seasoning.
- Place bagels in over after seasoning, 12 minutes or until bottom of bagel is golden brown.
- Allow to cool. Store in refrigerator, microwaving for 30 seconds before toasting, and they’ll stay super fresh!