BOB’S BAGELS

BOB’S BAGELS

For best results make the dough one day and bake the next

• 1 1/2 teaspoons instant or rapid-rise active dry yeast, preferably SAF brand

• A scant less than 1 1/2 cups warm non-chlorinated water (80 degrees)

• 635 grams (about 4 cups) King Arthur bread flour

• 2 teaspoons salt

• 1 tablespoon plus 1 teaspoon barley malt syrup 

• ¼ cup (2 ounces) of starter (you can try skipping the starter but if you do then use 620 grams of flour)

How to make the starter

Mix about a ½ cup of non chlorinated water with ½ cup of rye flour. Mix to a liquid paste in a bowl covered with plastic. Leave at room temp and feed a few tablespoons of rye flour and a some water to keep it liquid but about the consistency of a paste. Do that for a week. (I store this in the fridge after I’ve used it and a few days before I am going to make bagels I pull it out of the fridge and feed it some rye flour and water once a day.

MAKE THE BAGELS

1. Warm water so it’s warm to touch 80°(I put in microwave for 25 seconds)

2. Add 1 ½ teaspoons of yeast to the water - let the yeast settle to the bottom(takes a few minutes)

3. Add 1 tablespoon plus 1 teaspoon barley malt syrup to the water

4. Add ¼ cup of the starter to the water and stir it all together

5. Combine 635 grams of flour, 2 teaspoons of salt in a bowl, then add all the liquids and mix for about 15 or 20 minutes. I use a bread machine to mix it together. If you use a hand mixer or standing mixer use dough hooks. Start slow for about 4 minutes then increase speed to moderate for about 7 minutes.  Or just use your hands and knead until you get a well mixed ball that is smooth and stiff.

6. Roll the ball of dough onto your counter to roughly form a loaf and then slice off portions that weigh between 4.5 and 5 ounces. I get about 8 balls.

7. Roll those portions into balls placing each ball onto a baking sheet. I like to put parchment paper and a bit of oil spray on the paper.

8. Cover balls with plastic, let them sit for 5 minutes. (you’ll reuse the plastic)

9. Make the bagel shape. Take one of the bagel balls in your hand and with your thumb on top of the ball and your middle finger on the bottom of the ball pinch your fingers together till you get a hole and then form the bagel shape. An inch hole is a good place to start.

10. Cover all the bagels with plastic again and set a 5 minute timer.

11. Put bagels in the fridge overnight

12. Preheat oven to 450

13. Bring a large deep pan or pot of water to a boil I like to use a pan with a lid to get it boiling faster.

14. Drop 3 or 4 bagels into rapidly boiling water for 1 minute. (they should float, if they don’t then they didn’t proof. you can try to leave them out and let them rise a bit though I’ve never had that happen. I like to cover the pan to get the boil good and rapid. Flip the bagels in the water. I find tongs help. Boil for 1 minute again. 

15. Remove with a slotted spatula and onto a rack. 

16. Put your toppings in a bowl and dip bagel into toppings. I use  mix of poppy seeds, sesame seeds, dried minced garlic and dried minced onion and kosher salt. I dip bagels on both sides.

17. You could sprinkle you parchment paper with a dusting of corn meal. Put bagels back onto parchment papered baking trays and bake for 20 minutes

18. Remove from oven and place on a cooling rack and wait at least 10 minutes to cool. 

19. Eat with cream cheese, repeat :)

INGREDIENTS

• Rapid-rise active dry yeast, preferably SAF brand

• salt

• barley malt syrup

• starter (optional but better)

• King Arthur Bread Flour

• cornmeal (optional)

• Canola Oil baking spray (optional)

• Corn meal (optional)

• Bagel toppings (your choice)