recipe from here:
- 1 1/4 cups warm water
- 3 3/4 cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon instant yeast
- 4 quarts water
- 1 cup honey
- optional toppings: coarse salt, onion flakes, poppy seeds, sesame seeds
- Combine water, sugar, and yeast and mix. Leave alone to sit for a few minutes until mixture becomes a bit frothy. In the meantime, add flour, salt, and vegetable oil in a large bowl. Add in yeast mixture, and mix until combined. Knead dough, adding a bit more flour slowly if dough is too sticky to knead. Knead dough until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.” (Note: mine didn’t look quite this fancy after about 10 minutes of kneading, but my hands were really tired so I just kinda stopped. It worked out okay for me, but maybe the bagels would have been even better if I had followed the directions more carefully.)
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours or until at least doubled in size.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels– I made about 14). Roll each piece of dough into a ball, and then punch a whole through the center of each. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor’s Note). Boil the bagels, a few at a time, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
note: Adding honey or barley malt syrup to the boiling water bath gives the bagels a pleasing chewy texture with a hint of sweetness. You may omit the honey, if desired.
(brunch! the quiche was the same recipe as before, except that i added some finely chopped broccoli to the mix)