A Bevy of Bagel
Submitted by tjpa
Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.
YIELD
12 bagelsPREP
4 hrsCOOK
30 minREADY
5 hrsThese homemade bagels follow the proper New York-style technique: high-protein dough, long cold rises, a boiled-then-baked finish. The half cup of vital wheat gluten flour blended with all-purpose is the secret most home recipes miss. That extra gluten gives bagels their signature dense, chewy bite that bread flour alone can’t deliver.
The two-stage rise is the key to flavor development. Letting the dough rise until it collapses (about 2 hours), then doing a second rise after kneading, builds the complex sourdough-leaning flavor that real bagels have. Don’t shortcut these stages; they’re where the personality develops.
Forming bagels properly takes practice. Roll each piece into an 8-inch snake, then overlap and seal the ends well by pinching firmly. Loose seals split open during the boil. The center hole should stay at least 1½ inches wide; bagels close up dramatically during the boil and bake stages.
The boiled water bath with sugar and salt is what creates the glossy, chewy crust that defines a real bagel. Don’t skip this step or substitute a steam-only oven trick. Boiled bagels and steamed bagels are fundamentally different products.
Pro Tips
- Use parchment paper, not grease, on the baking sheet. Boiled bagels are wet on the bottom and grease creates a soggy spot.
- Boil at a bare simmer, not a rolling boil. Aggressive boiling deforms the bagels and rips the surface.
- Flip the bagels halfway through baking for even browning on both sides.
- Day-of bagels are best. Refrigerate up to 2 days, or freeze for longer storage.
Variations
- Sprinkle with everything bagel seasoning, poppy seeds, sesame seeds, or coarse salt right after the boil while still wet.
- Add 1 cup of raisins and 1 teaspoon cinnamon during the second knead for cinnamon raisin bagels.
- Add 1 tablespoon of barley malt syrup or molasses to the boiling water for that authentic deli flavor.
Ingredients
Directions
In a small bowl, combine ½ cup of the warm water, sugar and yeast.
Stir and let stand til foamy, about 10 min. In large bowl of electric mixer, combine gluten flour, 2 cups all purpose flour, salt, and remaining 1½ cup warm water.
Add yeast mixture and beat for 5 minutes on medium low speed.
Cover dough and let it rise until it collapses, about 2 hours.
Stir 2 more cups of flour gradually into dough. Spread remaining flour on a working surface and turn dough out onto it.
Knead until smooth and shiny.
Place dough in an ungreased bowl and let rise, covered, until doubled in bulk, 1 hour or more. Punch dough down. Turn out onto board and cut into 12 pieces.
Cover with dry towel, then damp one, and let rest 10 minutes.
Removing one piece at a time from under towel, begin making the bagel shapes.
Roll each piece into a snake shape, about 8 inches long.
Moisten and overlap edges; pinch firmly together.
The bagel should be a uniform ring with a center hole no smaller that 1½ inches.
As each bagel is finished, place it on a dry towel.
When all are formed and on the towel, place another dry towel, then a damp one, over them and let rise for about 30 minutes.
While bagels are rising, preheat oven to 425℉ (220℃).
Make the water bath by combining water, sugar and salt in large pot and bring to simmer.
When bagels are ready, drop about 3 at a time into the simmering water.
Keeping the water at a bare simmer, cook bagels for 1 minute on each side. Remove with slotted spoon. Place on baking sheet lined (not greased) with bakers’ parchment. All should fit on pan (expect close fit.) Bake in center of oven for 10 minutes; the bagels should be set but not browned. Turn over and return to oven for 5 minutes more, or until bagels are browned. Cool on rack. Store in plastic bag in fridge up to 2 days. If longer, freeze.
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