bagels

 

Bagels were among my first breads to try and master.  For weeks I would bake half a dozen bagels every couple of days.  With the heat in Haikou and a very small fridge, I just couldn’t do the overnight retardation.  My bagels were constantly over proofing and would become water logged during the boiling process.  In the end, I do a take on Reihart’s Bagel recipe.  Esentially the same but I don’t shape them the night before.

 

Bagels
Nearly Peter Reinhart's recipe
Makes 9 of the size in the photos, or 6 large

Sponge
Stir until it looks like pancake batter:
1/2 tsp instant yeast (.05oz)
9 oz high gluten or bread flour
10 oz water, room temp
Cover bowl and let sit at room temp for two hours, until foamy and bubbly, nearly doubled in size.

Dough
To the sponge, add:
1/4 tsp instant yeast
7 to 8.5 oz high gluten or bread flour
0.4 oz salt
0.25 oz honey or brown sugar
Stir until a ball forms, working in the extra flour

Knead for 10 minutes, until dough passes windowpane test. Satiny, pliable but not be tacky.

Once dough will float within 10 seconds if placed in water, dough is ready to be retarded.

Refrigerate overnight.

Next day:
Punch down the dough
Divide into 4.5 oz pieces (6 bagels) or 3 oz (9 medium bagels)
Shape into bagels
*Make sure the dough isn't sticky
Bring a pot of water to a boil and add a tbsp of baking soda
Boil bagels for 2.5 minutes per side
Remove from water to a plate
Add any toppings
Transfer to  parchment lined pan

Bake at 500° for 5 minutes
Rotate and bake another 5 minutes at 450°
Remove from pan immediately to wire rack

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