Fresh Baked Bagels Recipe
Boy howdy was I ever grumpy when I awoke on this dreary 13th day of the 13th week of the 13th month of this longest. winter. ever. Or so it seems, with the polar vortexing and the winter storms that have people names that I hate. So, always striving towards efficiency, I decided to try the productive anger management therapy known as “hand kneading stiff dough.” And the oven heats the house up nicely, so we got a twofer.
Having had some recent success making soft pretzels with my cubs, I started googling bagel recipes thinking the processes might be similar and was disappointed to not find many with favorable reviews. At long last, I settled on the King Arthur Flour recipe, which had many favorable reviews but called for ingredients I do not (nor ever have) had. I’m talking about you, non-diastatic malt powder, whatever you might be…
Step one was blooming a packet of yeast in a warm water-sugar-molasses mixture. The original recipe called for non-diastatic malt powder(?), brown sugar, or barley malt syrup, but I was fresh out of brown sugar and this ain’t a damn brewery (maybe? is that what barley malt syrup is for?), hence the sugar and molasses.
The recipe also called for bread flour and several of the reviews seemed to indicate protein content was very important to the texture of the final product so I added in one lightly beaten egg and increased the all-purpose flour content to 4 1/3 cups to form a stiff dough I could punch.
The kneaded dough rose for about an hour before it was ready for me to attempt to make bagel shapes.
I have to admit that I was a bit nervous that my bagels would turn out oblong or dense or some other type of failure, so I followed the next steps carefully as I cut the dough in 9 equal portions. Each was shaped into a ball and evenly spaced on a lined cookie sheet to proof for half an hour before they were ready for holing. It was actually easily done by poking an index finger through the middle of the ball and stretching until the hole was about 2 inches across. They went into the kettle (water, baking soda, sugar and molasses at a rolling boil) for 2 minutes on one side and one minute on the other before baking for 20 minutes at 425ºf.
The original recipe gives instructions for variations like brushing with egg wash and sprinkling with assorted seeds, but I wanted to keep it simple for my test case. I need not have worried, they came out OMG delicious. Perfect texture, great flavor, good with cream cheese, good as sandwich bread, and quite soothing to winter grumpies.
ITEMS WE USED TO MAKE THIS RECIPE