John was generous enough to gift me a bagel-making class for Christmas, and it was terrific! I learned how to make bagels two ways: using pre-fermented dough, and using a poolish (a quicker type of starter). I’m going to list both recipes here; I actually have another batch of pre-fermented dough in the fridge right now, and iI’m going to try incorporating it into homemade Italian bread this week.
Fermented White Dough:
500g bread flour
Place bowl on scale. Add ingredients, weighing each one. Mix by hand or stand mixer. Knead for three minutes. Place in large plastic container and cover. Refrigerate for 24 hours.
Feed dough every 7-10 days. Take 300g of old dough and add 600g bread dough and 3006 water. Mix until kneaded together (dough will be very stiff). Let sit out for about another hour until returning to fridge. Can be used again in 12 hours. Feeding means the bread will quadruple in size.
Bagels with pre-fermented dough:
910g bread flour
2 tsp malt powder
3/4 tsp yeast
250 g pre-fermented dough
malted barley syrup for poaching
Mix all ingredients into bowl and stir well with rubber spatula. Turn unto unfloured surface and knead 5 minutes (or use dough hook). Cover with plastic and refrigerate 12 hours or overnight.
Let dough warm 30-45 minutes outside of fridge. Cut into a rope about 1 inch in diameter. Cut into 113g pieces (should have about 15 total). Roll into 11 inch rope. Twist and make circle. Let rise on baking sheet covered with cornmeal, covered with light cloth, 45-60 minutes or until they float.
Preheat oven to 500. Place large pot of water to boil. Place rack on cookie shoot. Flavor water with malt syrup (shoudl be tea color). Put 3-4 bagels in pot, poach 30 seconds per side. Remove and place in ice water to stop cooking. Then allow to drain. Brush with egg wash and top with toppings. Bake 15-20 minutes, turning if needed. Do first batch while scond batch rises. Bagels can be frozen for 3 months and reheated in oven 6-8 minutes.
Bagel with Poolish
270g bread flour
1/4 tsp yeast
Mix in large bowl. Cover in plastic and allow sit at least eight hours room temperature, or overnight in fridge.
3/4 tsp yeast
655g bread flour
6g malt powder
Malted barley syrup for poaching
Mix all ingredients together. Knead five minutes (use dough hook if you like). Cover and let sit in fridge 24-48 hours (or overnight).
Take dough from fridge and let warm 30-45 minutes. Cut into rope about 1 inch in diameter. Cut rope into 105g pieces. You’ll end up with 14 pieces. Roll into 11 inch rope and make into circle with twisting. Let rise on sheet covered with cornmeal covered with cloth for 45-60 minutes or until they pass the float test.
Preheat oven to 500. Get ice water on side. Flavor large pot of water with malted barley syrup. Poach bagels 3-4 at a time, 30 seconds per side. Plunge in ice water. Once cooled, drain. Brush with egg wash and top with toppings. Cook 15-20 minutes, flipping if needed.