Makes 8 giant plain bagels
Recipe from Baking With Steel
500 grams (3 ½ cups) bread flour
12 grams (1 ½ tablespoons) sugar
1 gram (1/4 teaspoon) energetic dry yeast
16 grams (1 tablespoon) effective sea salt
300 grams (1 1/4 cup) water, 105 levels F
2 Tbsp Baking Soda
2 Tbsp Honey (sugar, molasses, malt, and many others)- OPTIONAL
Day 1:
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In a big bowl, whisk collectively the flour, sugar, yeast and salt.
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Make a properly within the heart of the dry substances and pour within the water. Combine with a picket spoon to only mix, then knead the dough by hand on a flippantly floured countertop or slicing board for about 5 minutes, till it’s clean and elastic.
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Put the dough in bowl and canopy with a clear, damp kitchen towel or plastic wrap. Permit to rise for twenty-four hours at room temperature, or till the dough has nearly doubled in measurement.
Day 2:
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Preheat your oven to 425 levels F for 45-60 minutes together with your Baking Metal inside.
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Punch the dough down, and let it relaxation for one more 10 minutes.
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Divide the dough into 8 equal parts. Kind dough into balls.
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Coat a finger in flour, and poke a gap into the middle of every dough ball, gently stretching the outlet together with your fingers to type a standard bagel form.
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After shaping the dough rounds and putting them on a bit of parchment paper, cowl with a humid kitchen towel and permit to relaxation for 10 minutes.
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Carry a big pot of water (be at liberty so as to add a bit of honey) to a boil with sweetener and baking soda. Use a slotted spoon or skimmer to decrease the bagels into the water. Boil for about 1 minute; the bagels will rise within the water and should bob on prime. Utilizing the slotted spoon, take away the bagels, faucet to take away extra water, and switch to a bit of parchment paper or immediately onto a sheet tray that has been flippantly dusted with semolina flour. In the event you’d like so as to add seeds or toppings to your bagels, now could be the time: proper after boiling is when they are going to be “stickiest” and finest in a position to maintain onto them.
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Both place your parchment onto a sheet tray and place in your Baking Metal, or use a pizza peel to launch the parchment sheet immediately onto your Metal.
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Bake for 14-18 minutes, rotating midway by baking, or till golden brown. Take away and switch to a wire rack to chill fully.
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Cool fully and be sure you have some comfortable cream cheese round. Retailer in an hermetic container for 3-5 days, or freeze for as much as 1 month.
Further credit score: Why will we boil bagels? For it to really be a bagel, it have to be boiled earlier than it’s baked. A quick boiling (sometimes lower than a minute) shortly varieties a gel-like barrier on the surface of your bagel (simply take care of boiling; they’re gummy in texture). As soon as baked, this “gel” units into the signature chewy, dense texture you count on from a bagel.
Some kinds of bagels, particularly commercially produced varieties, are steamed as a substitute of boiled to streamline the method. The feel is comparable, although not fairly the identical as a boiled bagel. But when they forgo the boiling course of fully? It could be a tasty ring of bread, however that is all. It isn’t a bagel.
