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Bagels
Ingredients
- 11g (1 tbsp) active dry yeast
- 1.3l water
- 2tbsp (30g) salt
- 1/3 c(55g) sugar
- 2kg unbleached A/P flour
- Poaching liquid:
- 4l water
- 1c honey
- Add yeast, flour, sugar, salt to mixer and mix for about 1 min. Add water and mix to make a smooth elastic dough, about 10 min
- Cover tightly in a warm place for about an hour.
- Punch dough down and divide into 4oz pieces.
- Roll each piece into s rope long enough to wrap around your four fingers. Overlap the ends of the rope and press them together against the table, rocking the dough back and forth with the palm of your hand. Try to make them uniform.
- Place bagels on a sheet pan lived with cloth or canvas and let rise until slightly less then doubled in size.
- Bring poaching liquid to a boil. Careful drop in the bagels into the liquid for about 30 sec. Per side.
- Remove bagels using a slotted spoon place them 1" apart on sheet pan lined with parchment paper. Top with poppy seeds, onions, etc. if desired.
- Bake at 400f until bagels are light brown approx 25 min in a standard home oven.
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