bagel recipe
this recipe makes 8 bagels, and take overnight to proof
1/4 oz yeast (1 pkg)
1 teaspoon sugar
1 tablespoon barley malt syrup or honey
4 cups white bread flour
2 teaspoons salt
cornmeal for dusting pans
place sugar, yeast, and 1.5 cups warm water in a bowl and stir until dissolved. let stand about 10 minutes, it should be frothy and bubbly; if not the yeast is probably dead. now stir in your honey or malt syrup
add 2 cups of your bread flour and stir. add your salt now. you should have a batter like consistency. add enough flour to now make a dough. turn out onto floured surface, knead about 15 minutes or so until smooth and stiff. if needed, add more flour to make a very stiff dough, then divide into 8 equal portions and roll those into small balls. cover and let rest about 5 minutes.
roll the balls out like a snake, about 11 inches long, and try to not taper the ends. slightly dampen the ends with water and overlap about an inch and a half and tightly pinch to seal. then slide the ring over your hand with the seam under your hand, and roll it on your surface several times to ensure a good seal. then place on a cornmeal dusted tray, and refrigerate for 12 hours.
the next day, preheat your oven to 475 degrees F, and remove bagels from the fridge about 20-30 minutes before boiling. bring a large pot of water to a boil on the stove (if the pot is too small then the starch will build up in the water and will get VERY foamy). work in small batches (about 2-3 at a time) boil about 30 seconds on each side and remove and set on a rack to drain (if you want sesame seeds or poppy seeds on the top, this is the time to dip them in, and press in). if you like a less chewy bagel, simply boil only 15 seconds per side.
once drained, place on baking sheet and bake 15 minutes, or until a deep, shiny golden brown color, and slightly crisp. cool on a wire wrack, slice and enjoy however you like to eat bagels, cream cheese, jam, toasted, or my personal favorite is to use them to make breakfast sandwiches. in my book these are way better than those mass produced store bought ones. oh yeah, and if you want cheese bagels, you should put some grated cheese on the top just before baking i personally like sharp cheddar. enjoy, let us know how they come out... pictures too please:)
