Chow’s Bagel Recipe - Adapted from Chow.com

§  1 1/2 cups yeast-friendly water (105°F to 110°F)

§  1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

§  4 C bread flour

§  2 Tbs malt syrup

§  2 Tbs kosher salt

§  4 teaspoons sugar

§  1 large egg white + 1 Tb water (for egg wash)

§  Desired topping(s)

1. Pour yeast packet into water and set aside. Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook . Add yeast mixture to flour mixture and mix on low until “shaggy”.

2. Increase speed to medium-low (I put that at about a 2 for my mixer) until the dough is smooth, elastic, dryer, and somewhat stiff. (Stiffer than you think it should be).

3. Once mixed, shape into a ball and toss in oiled bowl, cover, and set in a warm place for about 20 minutes to rest. (It will not double, but should be noticeably puffy.)

4.  While the dough is resting, preheat the oven to 425F. Fill a large pot with water and bring to a boil, cover and simmer until ready to use. Line a baking sheet with parchment.

5. When your dough is ready, divide into 12 3-oz pieces (these were perfect size to fit in my hand, slightly larger than golf-ball sized). As i divided the dough, I threw the 3-oz balls back into the bowl and kept them covered.

6. Once your dough is divided, roll each ball (one at a time) into a 9-inch rope, the shape that rope into a bagel by dampening the ends with water, wrapping the rope around your fingers, and smooshing the ends together.

*Alternatively, you could poke a hole in the middle of the ball, and just stretch that hole until it is quarter-sized. I will try that way next time and let you know how it goes

7. Set bagel loops onto the parchment-lined cookie sheet, and cover with a damp towel. Let rest for about 10 minutes.

8. After resting, re-stretch the hole to be quarter-sized. Plop your bagels into your simmering water a couple at a time. Initially they will sink, just poke them so they don’t get stuck to the bottom of the pan, and when they look wrinkly and float, remove with a spider and set back onto parchment-lined cookie sheet.

9. Brush egg-wash over bagels and sprinkle with desired toppings. Bake in 425F oven 20 – 30 min until golden-brown. Remove from oven and cool on rack 30 min before eating (or 5 minutes if you have a hungry monster in your house who you can’t defend them from)

 

http://weebakes.wordpress.com/2011/03/30/bagels/