Bagels - ecnivo/Recipes GitHub Wiki

By Sophisticated Gourmet, inspiration by Babish+Dan Souza, modifications by me.

Makes 8, supposedly.

Ingredients

  • 2 t / 6 g active dry yeast
  • 4.5 t / 19 g sugar
  • 1.25 c/ 300 mL warm water (may need plus/minus 60 mL)
  • 3.5 c / 440 g bread flour (ideally bread flour, but A/P works too in a pinch)
  • 1.5 t / 6 g salt
  • 1 egg, whisked for egg wash
  • Optional toppings (see notes later)

Steps

  1. Mix all dough ingredients. Knead until soft, shouldn't be sticky.

  2. Proof until 2x the size, 6h in th efridge or 2h at room temp. 2a. "De-refrigerate" for 30m if needed

  3. Divide 8 rounds, rest for 10 minutes.

  4. Meanwhile boil 2L + water, in a wider pot, if possible.

    For better browning and crisping, optionally add: 1/4 c sugar, and 1 T baking soda.

  5. Also meanwhile, grease two baking sheets, and preheat an oven to 425F, with a water pan below to help steam.

  6. With floured fingers, form bagel shapes by rolling each dough ball into a disc, then rolled into a rope, then joining the ends of the rope. See Dan Souza from ATK.

    Each bagel should be approximately 100g

  7. Boil each bagel for 45 sec per side. A long time would make a chewier bagel, a shorter time makes a softer bagel. Tip: use a spider.

  8. Egg wash one side. Invert into toppings.

  9. Bake for 15 minutes toppings-up, then 10 minutes toppings-down.

  10. Let rest; slice and pair with salmon / cream cheese.

Note:

Toppings are recommended to be equal parts black and white sesame seeds!