Very soft, yet still chewy bagels - no high/gluten/bread flour included. Dense and chewy - not this recipe.
I just don't make bagels often, it's rare in fact. We can get good boiled bagels here in town, thank goodness. A few years ago there was only one local bagel place that didn't boil their bagels, yet still called them bagels. This is one of the few time I will get on the Food Soapbox. If they aren't boiled, they are simply rolls with holes. Anywhoo. I consider these a major treat to make. If I am making bagels, something complex is going on and I'm baking these to keep me busy. That's not always bad, and neither are these bagels.
I do like bagels that are made with bread flour. As I mentioned, these are that not particular recipe, they are quicker due to the amount of yeast...and today, ready for the kids after school snack.
Eight precious bagels ~
(on the light side, soft)
4 1/4 tsp. yeast (whoa, that's alotta yeast)
1 1/4 c. warm water
1/2 c. whole wheat flour
2 1/2 c. all-purpose flour
2 1/2 tsp. fine sea salt
2-3 T barely malt syrup
Egg white wash at the ready
|Love the brass, the time worn handle|
- Have ready two baking sheets lined with parchment and sprinkled with cornmeal.
- Bloom the yeast in the water, five minutes.
- Mix the salt and flours, add to the yeast. Knead or mix with dough hook for five minutes.
- Let the dough rest 10 minutes, then knead another 10 minutes - or mix with the dough hook.
- Remove the dough to an oiled bowl. Let rise until double.
- Get a stockpot full of water, approximately five quarts in an 8 quarts stock pot, add the malt syrup. Let it come to a boil, reduce to a simmer when ready. Meantime, shape bagels.
- Divide the dough into eight pieces. Roll each into a tight ball. Place a finger in the middle of the roll and go through. Use a finger from each hand an twirl the hole open wider. Set them to rest ten minutes.
- Boil the bagels two at a time, 30 seconds on each side in the simmering water. Remove with a slotted spoon of some sort and dab the bottom with paper towels of excess water. Place on baking sheets.
- Brush on egg white wash, top as desired.
- Bake 20-25 minutes.
|Leftovers for our breakfast tomorrow|