Posted by: lifewithbs | August 6, 2011

Everything Bagels

So, we made it to 37 weeks! The baby is now full term, and now we just wait until he decides to make his arrival. The nursery is almost done. We got and set up the glider earlier this week, that was the last big piece of furniture we needed. The crib is all set up and prints have been ordered for the walls. Now, all we need is the baby!

In order to pass the time I’ve been doing a lot of baking. Last week I was craving bagels… and not the kind you get in the bread section of the grocery store. Real New York-style bagels. Unforutnately, our part of Texas is seriously lacking in the bagel department. So, I found this recipe over on the Brown Eyed Baker’s Blog (I seem to be making everything from her blog these days…). The recipe comes from my favorite bread book, The Bread Baker’s Apprentice. I’ve been wanting to try this recipe for a while, and a weekend alone at home seemed like the perfect time to give it a go.

Bagels

recipe from the Brown Eyed Baker and the Bread Baker’s Apprentice

For the sponge:

1 teaspoon instant yeast

4 cups (18 ounces) bread flour

2 1/2 cups water, at room temperature

For the dough:

1/2 teaspoon instant yeast

3 3/4 cups (17 ounces) bread flour

2 3/4 teaspoons salt

1 tablespoon honey

To finish: 

1 tablespoon baking soda

cornmeal or semolina flour for dusting

Everything bagel topping

Everything bagel topping: (enough for 12 bagels)

4 teaspoons poppy seads

4 teaspoons sesame seeds

4 teaspoons dried garlic (minced or flaked)

4 teaspoons dried onions (minced or chopped)

2 teaspoons kosher salt

First day: 

To make the sponge, combine the yeast and flour in a mixing bowl. Add the water and mix until it forms a smooth, sticky batter.

Cover the bowl with plastic wrap, and let it sit at room temperature for about 2 hours, until it  becomes bubbly doubles in size.

To make the dough, add the additional yeast to the sponge and stir. Add the three cups of flour, the salt, and the honey, and stir. You can also mix on low speed with a dough hook. Combine until the ingredients form a ball, working in the extra 3/4 cup of flour slowly.

Transfer to the counter and knead for at least 10 minutes, or knead for 6 minutes on medium speed with the dough hook. I like to let the mixer do most of the work, and then finish off kneading by hand to see how the dough feels. The dough should be firm, but pliable and smooth, not too sticky. Add more flour or water if needed.

Divide the dough into 12 even pieces. I used my handy kitchen scale to make sure all pieces were equal. Form the dough pieces into rolls.

Cover the rolls with a damp cloth and allow to rest for about 20 minutes.

Line two baking sheets with a silpat or parchment paper, and mist lightly with spray oil.

Form each roll into a bagel by punching a hole through the middle of the roll, ensuring the bagel is of even thickness all the way around.

Place the bagels on the the prepared baking sheets, at least two inches apart. Spray lightly with spray oil, and cover with plastic wrap.

Let the pans sit for about 20 minutes. Test if they are ready to be refrigerated by using the float test. Drop a bagel into a bowl of water. If it floats within 10 seconds, they’re ready to go into the fridge. Test one bagel. If it floats within 10 seconds, place both pans into the fridge, still covered, to retard overnight. If the bagel doesn’t float, take it out of the water, pat dry, wait another 20 minutes and try again. My tester bagel floated right away 🙂

Day two: 

The next day, when you’re ready to bake  your bagels, take the pans out of the fridge.

Preheat the oven to 500 degrees, with two racks in the middle of the oven.

Bring a large pot of water to boil, adding the baking soda. Have a slotted spoon or skimmer nearby.

Carefully drop the bagels in the boiling water, just a few at a time. Boil for one minute per side, and then flip.

While the bagels are boiling, sprinkle the baking sheets (lined with parchment paper or silpat) with cornmeal or semolina flour. When both sides of the bagels are boiled, place on the sheets and immediately add your topping.

I decided to use everything bagel topping, since that’s my favorite, but you can obviously do whatever you want.

Once all the bagels are boiled and topped, place in the oven and bake for 5 minutes. Rotate the pans 180 degrees, and switch oven shelves, lower oven temperature to 450 and bake at least another 5 minutes.

Let the bagels cool on a wire rack for at least 15 minutes before serving. Enjoy!

These bagels didn’t turn out as puffy as the ones I’m used to, but they were delicious and smelled amazing. I certainly enjoyed them, my craving was satisfied.

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Responses

  1. My mouth is watering.
    I’m going out for a bagel!
    Good Job, Sarah

  2. Those bagels look really good!


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