By Allison Sandbeck - Winter 2017 Issue
If you can’t find a decent bagel, you must learn how to make them. They’ve got to have the boil and the slow, cold rise, and all the ya-yas in New York City would remind us that they have to snap when you rip them in half.
Recipe Detail Serves: 15 2 hrs. plus overnight rising Prep Time, 14 mins. Cook Time
In the bowl of a stand mixer, proof the yeast in the warm water along with the barley malt. Wait until it has gotten properly frothy, then add the salt. Add the flour a cup at a time, beginning with a whisk and graduating to a dough hook when it gets too tough. The dough is ready when it feels stiff and smooth and holds its shape without falling. Pull the dough out of the bowl and cover with plastic wrap.
Cut off 4-ounce balls of dough and roll into tight balls. Slide your thumb through the middle and stretch into a bagel shape. Place on a parchment lined baking sheet, cover with plastic and put in the fridge to proof overnight. This slow, cool rise will develop their flavor nicely.
The next day, heat oven to 400 degrees. Bring a large pot of lightly salted water to a rolling boil. Take the bagels from the fridge and place a couple in the water at a time (only enough for a single layer). Boil on each side for 30 seconds and remove to a cooling rack to dry. Continue with remaining bagels, making sure water returns to a rolling boil before adding each new batch.
Place all bagels fairly close together on parchment-lined sheets. To add toppings (optional), right before baking, brush beaten egg over the bagels and sprinkle desired toppings on top.
Bake for 14 minutes or until golden brown. Try to wait to eat them. They keep well for a day. Toast and grill them after that...if they make it that long.