Before developing my recipe and process for making bagels at my bakery I toured the famous bagel houses of New York and Montreal. Each with their own style quite apart. This recipe is akin to the NY style with a dense chewy crumb.
The keys to getting the bagel right are in the stiffness of the dough. This is what lends the chewy dense crumb of a great morning bagel. The stiffness is also criticil if you going to boil them since it makes them less fragile and prone to deflating while moving into the pot. A bit toothsome but also yielding with a subtle sweetness from a dash of sugar or honey in the dough.
You can also skip the boil for a simpler process and similar outcome. The crust is a bit softer and a touch sweet from the malted barley in the boiling liquid and It has the totally round shape from not baking on the a sheet tray art first buoyed by the water. But it’s taste and texture are largely the same.
The finished bagels freeze incredibly well in a heavy freezer bag and the dough also keeps well in the fridge up to 4 days. But you better make a double batch if you want extra around because these dissappear fast!
Make about a dozen bagels – Whole Wheat or sifted 20 minutes active time Minimum 2 hours start to finish but works best as an overnight dough.
- 1lb 5oz whole wheat flour(or 1lb 6oz sifted)
- 1/2 Tsp instant Yeast
- 2 Tsp salt
- 2 Tbsp Sugar(or 3 Tbsp Honey)
- 15oz water at 90 degrees
- Scale dry ingredients and mix together before adding the water.
- Warm the water to 90 degrees and mix with the dry.
- The dough should be a bit stiff and require a little hand kneading to fully incorporate all the flour. Like a soft clay consistency
- Knead for 2-3 minutes in the bowl
- Allow to double in size or place in fridge to use the following day
- Portion dough into 3 oz squares and then roll into 10 inch strands
- After you roll each strand wrap around your hand with the seam under your palm and roll until even and sealed
- If you just want to bake them and skip the boil top them now
- If you are going to boil top them as they come out of the boil.
- Place on a baking sheet dusted with flour to proof(rise)until risen 50%
- Boil in a single layer 1 minute per side and then place on baking tray with silpat or parchment
- Bake for 15-20 minutes at 400 degrees
adding malted barley powder(1tbs) to the boiling liquid
On the Left is the boiled bagel on the right the baked one. I would say the difference is small but the boiled one does have a slightly softer crust. They are both incredibly delicious and satisfying.