Whether you’re team everything bagel, blueberry bagel, plain bagel, lots of schmear, just butter, salmon and capers, one thing is certain: people love bagels. And honestly, what’s not to love. Take your bagel game to the next level by making them from scratch. Your taste buds, and friends and family, will thank you.
From AnkarsrumUSA recipe developer, Carmi Adams:
Bagel dough is a stiffer dough, and has no fat in the ingredients, also called lean dough. I tested out both the dough hook and roller/scraper when making bagels, and found that I preferred the roller/scraper. I felt like I had to finagle the dough more with the dough hook when getting all the flour to incorporate into the dough.
We have had a couple customers have trouble mixing up really stiff, lean New York style bagel dough in the mixer. I tested this out, and yes, it did take a lot of stopping/starting and helping the mixer to incorporate all the flour and knead. Those recipes are designed to work in a mixer that has a spiralized dough hook coming down in the mixer and mixing up the ingredients. However, when I slightly backed off the flour or slightly increased the water, the recipe turned out just fine, same taste, same texture.
The recipe calls for warm water. While instant dry yeast doesn’t require warm water, there are a couple reasons why it is used. 1) It helps the sticky malt syrup mix in 2) Warm water tends to absorb flour and dry ingredients easier 3) It speeds along the proofing process.
When forming the bagels, there are two general methods to do that. Roll into a rope with tapered ends and then form into a circle. Or roll into a ball, poke a hole in the middle with your finger and work it into a circular shape. Either works, try both and see which you prefer.
One of our customer’s actually uses the sausage attachment to help shape her bagels:
After shaping the bagels it is crucial to put them on a surface they won’t stick to because you will have to pick them up and boil them before baking. I find that coarse cornmeal works best.
Now why are bagels boiled before they are baked? Boiling them sets the crust and gives it that nice chewy texture while the inside stays soft. How long you boil them will greatly affect how they turn out. Longer than 1 minute per side and the outside gets extremely chewy and the inside denser. A longer boil can also prevent them from rising a lot while baking.
After the bagels have boiled you can tip them in a variety of toppings if desired.
Please let us know if you have any questions or comments. Sometimes with a more involved recipe such as bagels, they might not turn out exactly how you want them the first time. Timing is crucial in a few of the steps. But don’t be discouraged, practice makes perfect! Happy baking.
Prep Time: 40 minutes
Cook Time: 25 minutes
Inactive Time: 2-3 hours
300 g. warm water, 100º-105º F
30 g. (4 tsp.) malt syrup
12 g. (1 Tbsp.) instant dry yeast
500 g. (4 cups plus 3 Tbsp.) bread flour
9 g. (1 1/2 tsp.) kosher salt
3 quarts water for boiling bagels
68 g. (3 Tbsp.) malt syrup for boiling bagels
coarse cornmeal for lining pans
toppings: sesame seeds, poppy seeds, everything bagel seasoning, za’atar
Set up the Ankarsrum mixer base with the stainless steel bowl and the roller/scraper.
Add the water, malt syrup and yeast and mix on medium speed (3 o’clock) until malt syrup is thoroughly dissolved in water.
Reduce speed to medium low (between 2-3 o’clock) and gradually add in 2/3 of the flour. Add in the salt, and then the remaining flour, pulling the arm and roller towards the center if needed, to help incorporate ingredients.
Lock arm in place about 3/4 of an inch away from the side of the bowl and let knead for 15 minutes.
Gather dough into a ball, cover, and let rise until doubled in size, approximately 1 1/2 – 2 hours.
Generously dust 2 half sheet pans with cornmeal.
Once risen, punch dough down and divide into 12 equal portions for medium size bagels, or 8 portions for large bagels. Shape each portion into a bagel by rolling into a 10 inch rope with tapered ends, bring ends together and seal into a circle. Alternately, roll each portion of dough into a ball, use your finger to poke a hole in the middle and then stretch and shape into a bagel approximately 4 inches in diameter for medium, 5-6 for large size bagels.
Place bagel shapes on prepared pans, cover, and let rise until almost doubled in size, approximately 45 minutes to 1 hour.
When bagels are almost done rising, preheat oven to 425º F. Line 2 sheet pans with parchment paper or nonstick silicone baking mats.
In a 4-6 quart Dutch oven or large pot, bring the 3 quarts and 68 g. (3 Tbsp.) of water to a boil.
If toppings are desired, place toppings of choice in large shallow plates.
After bagels have risen, carefully place 3-4 in boiling water mixture. Cook 40 seconds – 1 minute per each side. Carefully transfer to a rack and then dip the top of the bagel in the toppings. Place on prepared pans and bake for 20-25 minutes, until browned.
Let cool on pan for 5 minutes and then remove to a cooling rack to finish cooling.
Yield: 1 dozen bagels
WHOLE WHEAT VERSION
-Replace all purpose flour with 480 g. (4 cups plus 3 Tbsp.) whole wheat flour.
-Mix up water, malt syrup and half of flour, cover and let sit for 30 minutes. Add in yeast, remaining flour and then salt. Let knead 8 minutes.
-Proof, shape and bake according to instructions above.