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Submitted by administrator on Wed, 07/18/2012 - 15:25
This recipe comes from the International Culinary Institute in New York City. The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.
Makes approximately 9 bagels (approximately 125 grams each)
- 733 grams high-gluten flour
- 379 grams water
- 39 grams sugar
- 30 grams malt powder
- 13 grams salt
- 6 grams instant yeast
Step 1: Combine dry ingredients in bowl of an electric mixer. Mix on low speed for 15 seconds just to combine.
Step 2: Slowly add your water and mix until all ingredients are just incorporated.
Step 3: Increase the speed to medium and continue mixing until the dough is cohesive, smooth and stiff, about 5 to 8 minutes.
Step 4: Turn the dough onto a work surface and divide into 125 gram pieces. You should get about 8 or 9 pieces.
Step 5: Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 15 minutes.
Step 6: Form each dough ball into a rope 11 inches long. Shape the rope into a circle overlapping the ends of the rope by 1-1/2 inches. Pinch the overlapped area firmly together. Place the ring of dough around your hand at the base of your fingers and, with the overlap under your palm, roll the dough ring several times, applying firm pressure to the seal the seam. The dough ring should be roughly the same thickness all the way around.
Step 7: Place the dough rings on a sheet lined with parchment paper. Let rest at room temperature for 45 to 60 minutes. Alternatively, you can cover sheet tightly with plastic wrap and refrigerate overnight. Remove bagels from the refrigerator about 20 minutes before baking.
Step 8: Preheat oven to 470 degrees Fahrenheit. Pour water into a large stock pot to a depth of 3 inches and bring to a rapid boil.
Step 9: Transfer the bagels, 4 at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 5 to 10 seconds or until slightly puffed. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Step 10: Dunk the rings into the topping of your choice (e.g., sesame seeds, poppy seeds, dehydrated onions, or kosher salt). Place on parchment-lined baking sheet.
Step 11: Bake the bagels for about 15 to 20 minutes, or until they're as deep brown as you like. Serve warm or at room temperature.