New York, New York

Bagels

Warm and Delicious

Crispy Outside Warm Middle

Get in my Belly!

I hope you all enjoyed my haiku, poetry has never been my strong point. But there really isn't a better way to describe my love for all that is Bagel. Having grown up in New York (upstate still counts people!) I like to consider myself a connoisseur of all things bagel. I love them in every flavor, with every topping, at any time of the day. So when I got to Bagels in BBA I couldn't wait to try them out! I made plain, poppy seed, and get this... Chocolate Chip (at Sugar's request of course).  These do take some time, but I tell you they are worth every second.  So grab the baking soda kids, its time to make yummies...

Bagels

Sponge:

1 tsp instant yeast

18 ounces unbleached bread flour

20 ounces water at room temp

 

Dough:

1/2 tsp instant yeast

17 ounces unbleached bread flour

2 ¾ tsp salt

1 tbsp honey

 

Finishers:

1 tbsp baking soda

cornmeal

 

Day 1: Make sponge; stir yeast and flour in your mixer bowl. Add water and stir until smooth and sticky. Cover with plastic wrap and leave at room temp for 2 hours, it should be very foamy and slightly bigger once done.

In the same bowl add the additional yeast and stir. Add 3 cups of flour, the salt, and honey. Stir on low speed with dough hook until a ball forms, slowly work in the rest (3/4 cup) of flour to stiffen the dough

Mix on medium for 6 minutes until dough is firm but still pliable and smooth, not tacky.

Divide dough into 4.5 ounce balls. Cover with damp towel and let rest for 20 minutes

Line 2 sheet pans with parchment and mist with spray.

To shape take each ball and poke your thumb through the center. Gently stretch dough, by rotating your thumb to widen the hole to about 2.5 inchs in diamiter. Place the shaped pieces on the pans, l mist with spray, cover with plastic wrap and let sit for 20 minutes. After this time place in fridge overnight.

 

Day 2: Preheat over to 500 depgrees with two racks set in the middle. Bring a large pot of water to boil, and then add baking soda have your slotted spoon nearby.

Remove bagels from fridge and drop 2 or 3 (dpending on the size of your pan) into the boiling water (they should float within 10 seconds). After 2 minutes flip bagels and boil for an additional 2 minutes on the other side. While the bagels are boils sprinkle your parchment with cornmeal, use a good amount these bad boys love to stick. Remove bagels from water and place on the sheet (this would be the time to top if you want to ).

 

Once all bagels are boiled place pans in the oven and bake for 7 minutes, then rotate pans 180 degrees and switch racks. After rotation lower oven to 450 and continue baking for 7 to 10 minutes until golden brown.

Let bagels cool for 15 minutes and serve