On the night before the first day of school, there’s nothing like trying to pretend it’s not the end of the summer holidays…We take part in this annual charade by having breakfast for dinner! This year, in an effort to completely BLOW THEIR MINDS, I decided that I was going to put the muscles in my hands and arms to the test and actually MAKE them bagels.
Now, the kids love the wood fired bagels we get down the street at the beach. So, of course, they wanted me try to recreate those bagels here at home. After scouring our cookbooks for a few good bagel recipes, we finally ended up with homemade bagels that are a cross between a New York and a Montreal Style Bagel. The whole boil-before-you-bake process took us back to our amazing pilsner pretzels from a few summers ago. And the results, as before, were just as glorious.
After her first bite, Beatrice said, “They’re Divine!”
Blow Your Mind Bagels!
Ingredients
- Bagels
- 1 1/2 c warm water [110F] + 2 tbs for optional egg wash
- 2 1/4 tsp [1 packet] active dry yeast
- 4 1/2 c bread flour
- 1 tbs vegetable oil
- 2 tbs malt syrup [found at most health and bulk food stores; substitute malt powder molasses, honey, or corn syrup if you must]
- 2 tbs granulated sugar
- 1 1/2 tsp kosher salt
- 1 egg separated [yolk beaten, whites set aside for an egg wash]
- For Boiling
- 3-6 qt water for boiling
- 1/2 c honey OR
- 3 tbs malt syrup OR
- 3 tbs brown sugar for boiling
- Toppings
- sesame seeds
- poppy seeds
- coarse salt
- dried garlic
- onion [minced or flaked]
Instructions
- In a small bowl or measuring cup, sprinkle yeast over warm water, mixing until just combined.
- Allow to proof for 5-10 minutes.
- In the meantime, in the bowl of a stand mixer, combine 4 c of the flour, the oil, syrup, sugar, salt, and beaten egg yolk.
- If you haven't already, fit the mixer with the dough hook.
- Slowly, add the yeast mixture to the flour mixture.
- Mix on low, adding the final .5 c flour, until the dough looks shreddy.
- Mix on medium low for 3-6 minutes, until smooth, elastic, and relatively stiff.
- [Or mix on medium low for 2-3 minutes and turn out and knead by hand for 5-10 minutes until smooth, elastic and relatively stiff.]
- Place the ball of dough into a gently oiled bowl, turning to coat.
- Cover with a damp cloth or cling wrap and let rise for 20-30 minutes, until dough has risen slightly, but not doubled.
- Heat the oven to 450F, with the rack in the centre of the oven.
- Fill a large pot or dutch oven 2/3 full with water.
- Add honey or malt syrup and bring to a boil.
- Lower the heat to a simmer until you are ready to immerse the bagels.
- Divide the dough into 12 balls.
- Form each ball into rings:
- Either by dividing the dough into 12 strips, each about 10 inches long and form into rings, moistening overlapped tips with water, if necessary,
- or by piercing dough balls through with the middle three fingers and working into a ring like a steering wheel.
- Set the dough rings onto parchment lined cookie sheet[s].
- Cover with a damp towel and allow to rise for 12-15 minutes, until bagels are slightly puffy.
- In the meantime, arrange a set of wire racks on which to dry the bagels after their water bath.
- Return water to a gentle boil.
- And, make an egg wash with the reserved egg white and 1-2 tbs water.
- Boil bagels, 3-4 at a time, in gently boiling water, for about 60-90 seconds each, turning over at the half way point.
- With a slotted spoon, remove bagels to wire racks to dry for a few moments.
- They will look quite wrinkly. No worries!
- When the bagels have dried, place them back onto the parchment covered baking sheets.
- Cover in egg wash and toppings of your choice. [You can actually do this on both sides if you'd like!]
- Place bagels in oven, reduce heat to 425 and bake for about 17-20 minutes, until golden brown on the top, and slightly darker on the bottoms.
- Cool slightly and serve right away.
- Or, store in a bread bin or wrapped in foil for 2-3 days.
- They won't last long, anyway.
Notes
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