I've tried various bagel recipes and this recipe is adapted from the link below.
-Anytime you see a bagel recipe that uses sugar, honey, brown sugar or anything other than either diastatic malt powder or barley malt syrup(both can be found on Amazon), do not bother with that recipe; It's not a real NY bagel without using one of those.
Sponge/Poolish
270G Bread Flour and
270 ml Cold Water
¼ tsp of yeast
Final Dough:
Poolish
275 ML Water
¾ tsp yeast
655G Flour
6G Malt
20G Salt
2 TBSP Barley Malt Syrup
Other tools/equipment:
-Baking stone/steel (recommended - but you can use a baking sheet lined with parchment paper)
-Lava Rocks (These are heated in the oven to help generate steam)
-Non-glass baking dish (any kind of metal-based baking dish or pan - this will hold the lava rocks)
-Two cups of ice
-Spyder or slotted spoon
-Wire rack
-Pot (no less than 5QT size)
Step 1:
Mix the ingredients for the Poolish, cover with a damp towel and let sit for 8 hours or overnight.
Step 2:
Combine Poolish and remaining ingredients (not toppings) in a stand mixer and mix on medium-low for about five minutes or until the dough is smooth. Place in a lightly greased bowl, cover and let sit for two hours on the counter and then place in the fridge for four hours.
Step 3: (Shaping the bagels)
First preheat the oven to 475F. Place the lava rocks in your dish and into the oven to heat while oven is pre-heating. You want this to preheat for an hour.
Fill a pot, at least 5 QT put 3/4 the way with water, add the barley malt syrup. Once you finish shaping the bagels, turn on high to boil the water.
Cut your dough into twelve equal pieces and then shape into balls. This will give medium size bagels. If you'd like bigger bagels, divide into ten equal pieces. There are two shaping methods you can use.
First Method:
Poke hole in the middle of the dough ball, place one finger from each hand and rotate around like riding a bike. Do this until you have a large hole. The bagel will shrink a bit after, so you don't want to make the hole too small.
Second Method:
This is the classic method. Roll the dough ball out into a long piece, about a foot. Place one end of the dough in your palm and then wrap the other and over that piece. Place that end on the counter and slide back and forth to seal the pieces.
Place on a sheet and over for thirty minutes, so I recommend starting the shaping a little after pre-heating so that after they rise for another thirty minutes it should be time to put them in.
Step 4:
After the bagels have rested for half hour and the water is boiling it's time to boil the bagels. I recommend having a cookie sheet or some kind of pan to temporarily lay the bagels until all the bagels have been boiled. If you have any toppings, place them into bowls to dip the boiled bagels in.
Now you will boil the bagels. Do not boil more than three at a time. Boil each side for thirty seconds to one minute. The time you use will be based on how chewy you'd like your bagels, but do not surpass one minute per side and not less than thirty seconds. Dip your boiled bagels in your desired toppings if using any.
If using a baking stone, then while the other bagels are boiling place your bagels on a baking sheet. Once your all your bagels are boiled, place on the baking stone, pour the ice onto the lava rocks and bake for 18-20 minutes until golden brown. Remove the lava rocks after ten minutes. Let bagels cool on wire rack. Allow to cool at least 15 minutes before eating.
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