Bagels - Hand Mixed


Bagels
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Source: Hors d'oeuvres Cook Book. (1981)
Edited Jan. 2015
Using the hand mixed -- Autolyze, Stretch and Fold Method

1000g flour
560 g water
14g yeast
26g salt
40g honey
(or sugar)


3 quarts water with 1 tablespoon of sugar
Egg Glaze (egg yolk beaten with 1 tablespoon water) 
poppy or sesame seeds

Parchment Paper

Mix  flour, water and honey  in a dough pail.

Let rest (autolyze) for 30 minutes.
Mix the yeast with a tablespoon or two of water.  Add to the flour
mixture along with the salt.

Mix by pinching, stretching and folding.  Let rest
for 20  to 30 minutes (Autolyze).

In the next hour, stretch and fold three more times. After the
last fold, cover and set aside to rise. Dough should double.
Because of the amount of yeast it will double quickly.

Tip out on to floured board and divide into three pieces.  Working
with one third at a time, roll into log and cut into eight pieces
for full size bagels or up to 16 equal pieces for cocktail size
bagels.  To shape, knead each piece into small ball and poke
thumbs through centre. With one thumb in hole (hole should be at
least 1/2 inch) work fingers around perimeter, shaping ball into a small donut
like shape.. Place bagels on a floured board or tray and let stand 20
minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust
heat to keep it boiling gently. Line baking sheets with parchment
or lightly grease a baking sheet and sprinkle with cornmeal.

 Lift bagels carefully and drop into water (about 4 to 6 at a time
depending on size) boil gently for 1 minute turning only once  (30
seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, 
and place on baking sheet. Brush with  egg yolk glaze, sprinkle with seeds and 
bake in a 400° oven for 20 minutes or until richly browned. cool on racks





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