Thursday, March 7, 2013
Homemade Everything Bagels
I remember the first time I realized you could actually make bagels at home. I was in pastry school, near the beginning of our bread module, and I felt silly that it had never occurred to me that this favorite New York food could be created in a home kitchen.
Even Mike seemed wary one weekend morning when, despite being exhausted from my full-time job and student schedule, I woke up and started preparing the dough. “You are going to boil these bagels, right?” he asked with a slight glare over his coffee cup. Apparently he didn’t trust a Virginia girl to be able to create a bagel worthy of a New Yorker’s approval.
But the empty sheet tray later that morning told me all I needed to know. Over the past years, I have stuck with this recipe, as it is so incredibly easy, and happily made batches upon batches for family and friends. Even living in the heart of the city, where we can walk just a few blocks to purchase bagels, I still far prefer making my own as there is no comparison for smearing a bagel, still warm from the oven, with a pad of butter and digging in. These bagels are smaller than those you might be accustom to, but I promise they are far, far more delicious.
HOMEMADE EVERYTHING BAGELS
Bagels are deceivingly easy to make and the extra effort is immediately rewarded by a warm-from-the-oven bagel. You can use the dough recipe and method as the base of any type of bagel you might wish to create. It is important to note that this recipe uses instant yeast, not active yeast, which can be found at most grocery stores or online. This type of yeast does not need to be bloomed in warm liquid prior to adding to the dry ingredients; instead, the yeast is mixed in with the dry ingredients and then the warm liquid is added to the entire mixture.
4 cups bread flour, plus more for dusting
3 tablespoons, sugar plus 1 tablespoon for poaching
3 teaspoons table salt
2½ teaspoons SAF Instant Yeast
13 ounces water, warmed to 100-110 degrees
Combination of poppy seeds, sesame seeds, coarse salt, dried minced garlic, and dried minced onion
Preheat oven to 425 degrees. Line a baking tray with parchment paper.
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, salt, and yeast. Start the mixer on a slow speed and begin to stream in the water. Increase speed to medium-high and knead until dough begins to come together.
Turn out dough on a lightly floured surface. Knead by hand until a smooth, barely tacky dough develops, adding additional flour as needed. Form into a ball, cover with the mixing bowl, and allow to rise for 10 minutes.
While the dough is rising, bring a large pot of water to a rolling boil and add 1 tablespoon sugar.
After 10 minutes, divide the dough into 8 pieces (if you are using a kitchen scale, each piece should be about 4.3 ounces). Roll each piece into a log, about 10-12 inches long. Wrap log around the palm of your hand and lightly moisten one end with a dab of water. Squeeze ends together, roll lightly on counter to secure ends, and release from hand. Repeat with the remaining dough.
Drop bagels into the boiling water, up to three at a time. Carefully run a slotted spoon under bagels to release from bottom, if necessary. When bagels rise to the top of the pot, remove and place on prepared baking sheets. Sprinkle with topping.
Bake until the bagels are well-risen and golden brown, about 20 minutes. Allow to cool for a few minutes before serving.