Even before I moved to New York I have loved bagels. Every once an a while, when I could convince my mother to go to the mall (she’s a people person, but can’t stand malls) we would treat ourselves to a perfectly evil dish. Salt bagels smothered in melted cheese. I refuse to think about what that might have done to our bodies cause it was well worth it to bite into those things.
That just makes it so much better that my wonderful city has perfected this tasty treat. I don’t know what it is about these things, but there is really nothing better to start your day with. Even if it isn’t smothered with cheese.
I don’t have them often now, and it’s even rarer that they have cheese on them, because there is no way I can convince myself that they’re even remotely good for me. Of course that rarity just makes them so much better, and the idea of actually having one fresh and homemade was impossible to pass up.
I admit, these aren’t as good as a real New York bagel, but it’s so much fun to make and so tasty, that I will definitely be doing this again.
Source: The Fresh Loaf
1 teaspoon instant yeast
4 cups bread flour
2 1/2 cups water
1/2 teaspoon instant yeast
3 3/4 cups bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder (can substitute 1 tablespoon malt syrup, honey, or brown sugar)
1 tablespoon baking soda for the water
Cornmeal for dusting the pan
Toppings for the bagels
The Night Before:
Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.
Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the malt powder, and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
Immediately after kneading, split the dough into a dozen small pieces. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.
To shape the bagel, punch your thumb through the center of each ball and then rotate the dough, working it into a bagel shape, making it as even in width as possible.
Place the shaped bagels on an oiled sheet pan, with an inch or so between one another. If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic and allow the dough to rise for about 20 minutes.
The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water: if the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more. Place the covered pan into the refrigerator for the night.
The Next Day
Preheat the oven to 500. Bring a large pot of water to a boil. Add one tablespoon of baking soda to the pot to alkalize the water.
When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.
Before removing them from the pot, sprinkle corn meal onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.
Once ready, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool for as long as you can before digging in. Enjoy
I need to work on the shaping a bit (okay, a lot…they were kinda ugly) but they were also very tasty. Definitely worth trying again, especially if I can bribe one of my male friends to knead this very tough dough for me