Bagels (Continued)
Steps for preparing bagel dough, including mixing, kneading, fermenting, and two shaping methods.
Ingredients
barley malt syrup, honey, or rice syrup (or 1 teaspoon (0.25 oz / 7 g) diastatic malt powder)
1 tablespoon (0.75 oz / 21 g)
instant yeast
1 teaspoon (0.11 oz / 3 g)
salt (or 2½ teaspoons coarse kosher salt)
1½ teaspoons (0.37 oz / 10.5 g)
lukewarm water (about 95°F or 35°C)
1 cup plus (9 oz / 255 g)
unbleached bread flour
3½ cups (16 oz / 454 g)
water (for poaching liquid)
2 to 3 quarts (64 to 96 oz / 181 to 272 g)
barley malt syrup or honey (optional, for poaching liquid)
1½ tablespoons (1 oz / 28.5 g)
baking soda (for poaching liquid)
1 tablespoon (0.5 oz / 14 g)
salt (or 1½ teaspoons coarse kosher salt, for poaching liquid)
1 teaspoon (0.25 oz / 7 g)
Instructions
1
Mix the dough
Stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour in a mixing bowl and pour in the malt syrup mixture. If using a stand mixer, mix with the dough hook on the lowest speed for 3 minutes. If mixing by hand, stir with a large, sturdy spoon for about 3 minutes until well combined. The dough should form a stiff, rough ball with the flour fully hydrated; if not, stir in a little water. Let the dough rest for 5 minutes.
2
Knead
Continue mixing with the dough hook on the lowest speed for 3 minutes, or transfer to a work surface lightly dusted with flour and knead by hand for about 3 minutes, until the dough is smooth and the gluten has developed. The dough should be stiff but supple, with a silky feel, and barely tacky. If the dough seems too soft or sticky, mix or knead in a little more flour.
3
Ferment
Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough ferment at room temperature for 1 hour.
4
Prepare for shaping
To prepare for shaping the bagels, line a baking sheet with parchment paper or a silicone mat, then spray with cooking spray or lightly coat with oil. Divide the dough into 6 to 8 equal portions. (A typical bagel weighs about 4 oz or 113 g before baking, but you can make them smaller. If making more than 6 bagels, you may need to prepare 2 baking sheets.)
5
Round the dough
Roll each piece of dough on a clean, dry work surface with cupped hands to form a loose ball. (Do not use flour on the work surface. If the dough slides and won't form a ball, wipe the surface with a damp paper towel and try again; the slight moisture will provide enough friction to form the dough into a ball.) There are two methods to shape the balls into bagels.
6
Shaping method one
The first method is to poke a hole in the center of the ball to create a donut shape. Hold the dough with both thumbs in the hole and rotate the dough with your hands, gradually stretching it to form a hole approximately 2 inches in diameter.
7
Shaping method two
The second method, used by professional bagel makers, is to roll the ball into a rope about 8 inches long on a clean, dry work surface using both hands (and applying considerable pressure). (As before, wipe the surface with a damp towel if needed to create enough friction on the work surface.) Slightly taper the two ends of the rope and dampen about an inch of each end. Place one end of the dough in the palm of your hand, wrap the rope around your hand to complete the circle, passing between your thumb and forefinger, and wrap it around once. The two ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hands, then press the seam onto the work surface and roll back and forth a few times to seal. Remove the dough from your hand, squeezing it if needed to even out the thickness, and form a hole about 2 inches in diameter.
8
Place on pan
Place each shaped bagel on the prepared baking sheet, then spray with cooking spray or brush with oil.
