Making Bagels

Day 1

This was actually my first blog post, before I decided to focus on trips.  I have had it unpublished for a long time, but decided to put it back up on the blog. Then, after making bagels again one Sunday morning, I decided it was time to update this to my current practices.  Lots of little things add up to big changes in my ultimate satisfaction with the bagels I make.  Also, credit where credit is due - this recipe is based one from on the wonderful baking teacher and author, Peter Reinhart, in his book The Bread Baker's Apprentice.  I have learned much from this book.

Dough Preparation

Sponge first, noon to 3 pm on a quiet Saturday.  I only make these for Sunday morning breakfast, because they do take some time, and because I have a real job, that does not allow me to make these on week days....

1.  Mix up 4 cups of flour, 1 tsp of fast rising yeast,  and 2 1/2 cups of wafer.

2.  Allow to sit in bowl for 2-6 hours, until bubbly and doubled in volume.

3.  Around 7 or 8 pm that evening, mix in 3 1/2 to 4 more cups of flour, 1 Tbs non-diastatic malt powder (or 2 Tbs honey), 1 Tbs kosher salt, 1 tsp fast rising yeast. knead until smooth and elastic.

4.  Allow to rise 30 minutes

5.  Gently degas, then shape into 110 gm balls.  Shape into bagels, allow to rise in fridge overnight.  My preferred method is to shape the dough into balls, then flatten, and work a hole into the center.  Then role your fingers in the hole, like you were twiddling your thumbs, to stretch the hole to about 2 inches in diameter.  They will shrink back smaller - this is ok.  
6.  Place the formed bagels on parchment paper on cookie sheets and cover with spray oil and then plastic wrap.  Place in the fridge overnight.

Day 2

Boiling

1.  set up water - 4 quarts in 8 quart stock pot.  1-2 Tbs of baking soda, 1 Tbs of the diastatic malt or honey, and a teaspoon of kosher salt.
2.  boil 3 at a time, 2 minutes total time each, flipping over half way thru
3.  allow to drain, I use a drying rack with paper towel beneath. - apply sesame seeds if wanted at this point, they will stick in the slightly sticky surface that was just made during the boiling.

Baking

1. Bake at 450 - 500 for 14 to 18 minutes until golden brown.  I usually rotate the baking sheets halfway thru.  Despite the photo below, I usually cook them on a baking sheet these days.
2.  Allow to cool on rack for about 20 - 30 minutes

Enjoy!  I usually get up about an hour before my family on Sundays, so this is real treat for them - by the time they are getting up, I have almost finished the baking.  Aditionally, I make coffee and get out the cutting board and cream cheese (veggie is the family favorite).  A great way the start a sunday morning.  To preserve, cut in half, then freeze for up to two weeks.