pandemic baking

Bagels (with Toppings)

Serving 8 bagels

What you need:

4 ½ cups bread flour (1 lb 3.125oz / 570 g)

1 Tablespoon instant yeast (12 g)

1 Tablespoon white sugar (13 g) 

2 teaspoons kosher salt (12 g)

1 ¼ cups plus 2 Tablespoons water (330 ml)

Toppings:

1 beaten egg for glaze

  Poppy seeds (optional)

  Sesame seeds (optional)

  Onion flakes (optional)

Bagel water boil:

2 quarts water

2 Tablespoons molasses

What to do:

Combine flour, yeast, sugar, salt in the mixing bowl of a stand mixer with a dough hook.  Mix on low speed gradually adding the water until a shaggy dough forms. Continue mixing with the dough hook until well-developed, about 6-8 minutes. 

Transfer the dough to a lightly oiled bowl, cover it with a cotton towel and let rise until doubled – about 1 1/2 hours.

Divide dough into 8 pieces. Form each piece into a tight ball. Arrange dough balls on a parchment lined baking sheet 2 inches apart.  Cover and let the bagels rest for 20 minutes. Insert one finger into each dough ball and gently widen the holes to about 1 inch.

Preheat oven to 425 degrees F.

Bring 2 quarts water to a boil in a deep frying pan. Add molasses. Boil the bagels, four at a time for 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.

Brush each bagels with the egg wash. Sprinkle with desired toppings. Bake in the preheated oven until the bagels begin to brown, 20 to 22 minutes.