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453 grams bread flour
250 grams water
13 grams barley malt syrup
2 grams yeast
10 grams salt
Yield
6 bagels
Combine water, yeast, and barley malt in a large mixing bowl. Use water that is room temp to warm, but no warmer than 80 degrees. Stir until yeast is dissolved. Then add flour. Hold the salt.
Slowly stir in flour using finger tips until flour begins
to form into a shaggy ball. Let dough rest for 8-10
Minutes. First, sprinkle salt across the surface of the
dough but do not mix in yet and cover with plastic or a
damp cloth. After the dough has rested, continue to knead
on surface combing the salt until it forms a smooth ball
and you cannot feel any granules of salt.
Bulk Ferment
Bulk fermentation is the crucial first stage where your
bagel dough rises. At this stage, the dough is still
undivided and unshaped. Let the dough rise for 1.5 hours.
Note that the dough's temperature significantly impacts
the bulk fermentation time. Desired dough temperature is
75?. Too warm, and your dough might over-ferment leading
to flat bagels. Too cold, the dough might under-ferment,
resulting in dense, chewy bagels.
Shape the Bagels: Rope and Loop Method
This is the traditional method for shaping bagels and is
often used by professional bagel shops. The process
involves rolling the dough into a long rope, about 6-10
inches long, depending on the size of the bagel you're
aiming for. The ends of the rope are then overlapped,
pressed together, and rolled a bit to secure the joint.
The aim is to create a smooth, even ring. It's essential
that the dough is sealed properly to ensure that the
bagels maintain their shape during boiling and baking.
Remember, practice makes perfect. Don't be discouraged if
your first few bagels don't turn out as expected.
Cold Ferment
Place the formed bagels on a board or baking sheet dusted
with cornmeal or cornstarch to prevent sticking. Put in
the refrigerator for 24 hours at least. (Cold fermentation
is an indispensable step in achieving a quintessential New
York bagel. It allows the dough to rise slowly and develop
deep, complex flavors. This gradual rise gives the gluten
in the dough ample time to develop, leading to the
distinctive chewy texture.)
Boil the Bagels
Take the bagels out of the fridge. Preheat your oven to
475 degrees and bring water to a boil in a large 6-8 qt pot.
Boil your bagels for 30 seconds to 2 minutes, mixing them
in the water continuously or flipping them halfway
through. The longer the boil, the thicker the crust will
be.
Many New York bagel shops boil in plain water. However,
you can experiment with additives such as lye, baking
soda, barley malt syrup, or honey to attain your desired
result. Lye or baking soda helps alkalize the water, which
accelerates the Maillard reaction during baking. This is
what gives the bagel its attractive brown crust. Barley
malt syrup and honey are sweeteners that not only help
with the browning process but also impart a subtle
sweetness to the crust, adding depth to the overall flavor
profile of the bagel.
Top the Bagel
Immediately after boiling is the time to add your seeds,
spices, or other toppings to your bagels. Topping the
bagels while they're still wet will help toppings stick to the bagels' surface. Traditional toppings include sesame
seeds, poppy seeds, onion flakes, garlic flakes, or coarse
salt. A combination of all of these is known as the
“everything” bagel.
Bake the Bagel
After applying toppings, the bagels are ready for the
oven. The oven should be preheated to 450-500 degrees. A
relatively high temperature is necessary to achieve the
distinctively crispy, golden-brown crust of a classic
bagel. Bake the bagels for about 5-10 minutes, then flip
over and bake for an additional 10-12 minutes. Flipping
halfway ensures even baking and color, helping to produce a uniformly cooked bagel with a consistent texture throughout.
Source: Reva Castillenti
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