Bagels

Bagels

55% hydration, 22/25 min bake, 210°C, makes 7

Ingredients

Makes 7

flour        500g
water        275g
salt         10g
yeast        2g

Boiling pot
water        half full
honey        1 tbsp
bicarb       1 tbsp

Strong white bread flour only. Barley malt syrup in the pot instead of honey if you can find it.
The bicarb is what gives the crust its colour and chew. Don’t skip it.
Dough water should be lukewarm, around 35°C, to activate the yeast.

Recipe

1. Put in the mixer bowl:

[flour 500g, water 275g, salt 10g, yeast 2g]

Dough hook on speed 1 until no dry flour remains, about 2 minutes. Increase to speed 2 and knead for 10 minutes.

2. Oil a bowl with olive oil, cover and leave for 1 hour 30 mins until doubled.

3. Divide into 7 pieces (~112g each). Shape into tight balls, cover and rest 15 minutes.

4. Push your thumb through the centre and stretch each ring to a 4/5cm hole. Place on a tray lined with baking paper, dusted with semolina or rice flour, or brushed with olive oil.

5. Cover and rest 20 minutes, or refrigerate overnight for more flavour.

6. Bring the water to a boil with the honey and bicarb. Boil 2/3 at a time, 1 minute per side.

7. Drain, back onto the tray. Add toppings now while the surface is still wet. Bake at 210°C for 22/25 minutes until deep golden.

Everything bagel: dip the wet bagel face down into everything bagel seasoning.
Cheese and jalapeño: add grated cheese at the 10 minute mark.

Rainbow bagels

After step 1, divide the dough into 4/6 portions and knead a different colour of gel food colouring into each. Flatten each into a rectangle, stack them, roll tightly into a log, then slice across into 7 pieces. Each slice will show a spiral. Continue from step 3.

Use gel colouring, not liquid. Liquid throws off the hydration. The swirl shows when you slice the baked bagel open.