2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water
3 1/2 cups bread flour, plus extra for kneading
1 3/4 teaspoons kosher salt
Poppy seeds (optional)
Sesame seeds (optional)
In the bowl of a stand mixer, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size.
Gently de-gas the dough and let the dough rest for 10 minutes.
Meanwhile, preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.
Divide the dough into 8 pieces. Press each piece down to get rid of air bubbles. Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring. Work the rest of your fingers into the hole, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels baking sheet lined with parchment paper or a silpat and cover with a damp towel. Let rest for 10 minutes.
Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil, uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain, and return to the baking sheet. (Optional: sprinkle the top of the bagel with poppy seeds, sesame seeds, or both). Bake for 20 minutes or until golden. Transfer to a wire rack to cool completely. Enjoy!
Printed from thegalleygourmet.net
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