Bagels

As a Canadian living in Australia, total lack of decent bagel supply any where close to where I live is a serious problem...

Planning to start making my own later this week, was going to start experimenting with this formula as the basis. Any suggestions before I kick it off?

100% bread flour

58% water

4% sugar

1.6% salt

1.2% active dry yeast

1. Mix, rise till doubled in volume

2. Punch dough down, rest 10 mins, divide ~ 110g each, shape

3. Rest for another 10 mins

4. Place in boiling water, let rise to the top, 2 mins per side

5. Coat egg wash / toppings

6. Bake ~20min @ 220c

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brian_martin2001

I read this recipe, very similar to yours. Top ratings from everyone who voted on it. http://www.epicurious.com/recipes/food/views/bagels-366757

Good luck

ttpoker

100% Bread Flour

61% Water

6% Barley Malt (THIS is the secret ingredient!)

1.7% Kosher Salt

2.8% Sugar (less sugar needed thnx to the malt above)

6.1% Yeast

Key notes:

1) Do not let rise to double volume. this is a common "error" (I say error loosely) of bagels not made in NYC.

2) The boil doesn't need to be more than 30 or so seconds, fast is fine!

3) Barley Malt. Barley Malt. Barley Malt. Barley Malt. Barley Malt. Barley Malt!

Notes below based on a recipe taken from Chow.com some years ago with my own modifications based on info I gathered from other sources, but it is fairly accurate to the method used in the classic NYC style:

Place 1 1/2 cups of the tepid water in a bowl and dissolve the yeast completely; set aside. Combine Ingredients in mixer with dough hook. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.

Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes.

Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into 2 pieces, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.)

The dough should be dry, not tacky or sticky, and somewhat stiff.

Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. This is a quick rise, we do not want the dough to double in size.

Set oven to 425°F and arrange the rack in the middle.

Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil then simmer. Prepare a baking sheet with greased parchment paper. Place a metal rack inside of a second baking sheet.

Divide the dough into 12 equal pieces, 85g each. Roll each piece into a 9-inch-long rope. Moisten the ends with water, overlap the ends by about 1 inch, and press to make bagel. The hole should be the size of a quarter. Cover the shaped bagels with a damp towel - let rest 10 minutes.

After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, transfer to the baking sheet with the rack.

Create egg wash & brush all over the bagels, then sprinkle toppings. Arrange about 1 inch apart and bake. Rotate the pan after 15 minutes. Bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more (25 mins total). Cool for 30 mins to allow crust to form, and interior to stop cooking.