Plain and supreme, these bagels are the proper chewy canvases to your choice of toppings, a customizable bagel experience for a lot of who want an assorted unfold. Nevertheless any strategy you prime them, these ringed beauties are primed for lox, schemers, and a great deal of butter. Uncover further delicious selfmade breads in our new Bread 2020 specific problem!
Elementary Bagels
- 7 cups (890 grams) bread flour
- 2 tablespoons (18 grams) kosher salt
- 1¾ teaspoons (5.25 grams) on the spot yeast
- 2⅓ cups (560 grams) warmth water (120°F/49°C to 130°F/54°C)
- ½ cup (170 grams) plus 2 tablespoons (42 grams) barley malt syrup, divided
- 8 cups (1,920 grams) plus 1 tablespoon (15 grams) water, divided
- 1 huge egg white (30 grams)
- Toppings: each half bagel seasoning, sesame seeds, poppy seeds, freshly grated Asiago cheese
- Inside the bowl of a stand mixer fitted with the paddle attachment, whisk collectively flour, salt, and yeast by hand. Add 2⅓ cups (560 grams) warmth water and a pair of tablespoons (42 grams) barley malt syrup, and beat at low tempo until a shaggy dough varieties, about 1 minute. Change to the dough hook attachment. Beat at low tempo until dough pulls away from sides and bottom of bowl, about 8 minutes. (Dough could be elastic nonetheless couldn’t look totally straightforward.)
- Find yourself dough onto a flippantly floured flooring, and kind proper right into a straightforward ball. Flippantly oil a giant bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a warmth, draft-free place (75°F/24°C) until doubled in dimension, 45 minutes to 1 hour.
- Place a giant sheet of parchment paper in a warmth, draft-free place (75°F/24°C); mud parchment with flour.
- Divide dough into 12 elements (about 107 grams each). Type each portion proper right into a ball. Place 1 ball in your hand. Using your thumb and forefinger, pinch a niche in coronary heart of ball, and stretch hole to about 3 inches broad. Place on prepared parchment. Repeat with remaining dough. (As quickly as dough contracts, the outlet must be 1 to 1½ inches broad.) Cowl and let rise until puffed, 15 to half-hour.
- Preheat oven to 400°F (200°C). Line 2 sheet pans with parchment paper.
- In a giant stockpot, carry 8 cups (1,920 grams) water and remaining ½ cup (170 grams) barley malt syrup to a very low simmer over medium-low heat. (Do not boil.) Fastidiously drop bagels, 1 to 2 at a time, into water. Prepare dinner dinner for 10 seconds per aspect; immediately change to prepared pans.
- In a small bowl, whisk collectively egg white and remaining 1 tablespoon (15 grams) water. Brush dough with egg wash, and sprinkle with desired toppings.
- Bake until golden brown, 15 to twenty minutes. Let cool on pans for 10 minutes. Serve warmth or at room temperature.
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