BAGELS
Sponge:
½ tsp instant yeast
2 cups bread flour
1 ¼ cups water, room temperature
Dough:
¼ tsp instant yeast
1 ¾ cups + 2 Tbsp bread flour
1 ¼ + 1/8 tsp salt
1 tsp malt powder or
½ Tbsp malt syrup, honey or brown sugar
Day 1:
1. To make the sponge, stir the yeast into the flour in a 2 qt-mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
Day 2:
2. To make the dough, in the same bowl, add the additional yeast to the sponge and stir. Add half of the flour and all of the salt and malt. Stir until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough.
3. Transfer the dough to the counter and knead for at least 10 minutes. The dough should be firm, but still pliable and smooth. There should be no raw flour—all the ingredients should be hydrated. The dough should pass the windowpane test. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not tacky.
4. Immediately divide the dough into 4 ½ ounce pieces for standard bagels. Form the pieces into rolls as shown.
5. Cover the rolls with a damp towel and let rest for approximately 20 minutes.
6. Line a baking sheet with parchment and brush lightly with oil. Shape bagel as shown in demo.
7. Place each bagel 2 inches apart on the pan. Brush bagels lightly with oil and cover pan loosely with plastic wrap. Let sit out on counter for 20 minutes or until floats when dropped in water.
Place in refrigerator overnight.
Sponge:
½ tsp instant yeast
2 cups bread flour
1 ¼ cups water, room temperature
Dough:
¼ tsp instant yeast
1 ¾ cups + 2 Tbsp bread flour
1 ¼ + 1/8 tsp salt
1 tsp malt powder or
½ Tbsp malt syrup, honey or brown sugar
Day 1:
1. To make the sponge, stir the yeast into the flour in a 2 qt-mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
Day 2:
2. To make the dough, in the same bowl, add the additional yeast to the sponge and stir. Add half of the flour and all of the salt and malt. Stir until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough.
3. Transfer the dough to the counter and knead for at least 10 minutes. The dough should be firm, but still pliable and smooth. There should be no raw flour—all the ingredients should be hydrated. The dough should pass the windowpane test. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not tacky.
4. Immediately divide the dough into 4 ½ ounce pieces for standard bagels. Form the pieces into rolls as shown.
5. Cover the rolls with a damp towel and let rest for approximately 20 minutes.
6. Line a baking sheet with parchment and brush lightly with oil. Shape bagel as shown in demo.
7. Place each bagel 2 inches apart on the pan. Brush bagels lightly with oil and cover pan loosely with plastic wrap. Let sit out on counter for 20 minutes or until floats when dropped in water.
Place in refrigerator overnight.
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