Plain Bagels with Amazing Flavor (Printable Version)
# What You'll Need:
→ Bagel Dough
01 -
2 cups plus 2 tablespoons lukewarm water (43°C)
02 -
1 tablespoon molasses, plus additional for boiling
03 -
2 teaspoons active dry yeast
04 -
7 cups bread flour
05 -
2 teaspoons kosher salt
→ For Dusting
06 -
Cornmeal as needed
# How to Make It:
01 -
Add warm water, 1 tablespoon (17 grams) molasses, and yeast to a small bowl, and whisk together until dissolved. Allow the mixture to sit until it's foamy on top, about 5 minutes.
02 -
Whisk together flour and salt in a stand mixer bowl. Fit stand mixer with the dough hook attachment. Combine the water and yeast mixture with the flour on low speed, just until a shaggy dough forms. Scrape down the sides and increase speed to medium as needed, until the majority of the loose flour is incorporated into the dough.
03 -
Once a shaggy dough is formed, increase the speed to medium high, and knead for 10 minutes. The dough is done kneading when it is flexible and bouncy to the touch. To check readiness, stretch a piece of dough between your fingers - it should form a thin, translucent membrane without tearing immediately.
04 -
Roll the dough into a tight ball, then place it in a clean bowl, and cover with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled in size, about 60–90 minutes.
05 -
While the dough is rising, prepare two baking sheets generously sprinkled with cornmeal. Set aside.
06 -
Punch down the risen dough a few times to release some of the gas. On a clean, un-floured surface, divide the dough into pieces weighing 113 grams each. Working with one piece at a time (keeping others covered with a tea towel), roll the dough into a ball. Push through the center using both thumbs to make a hole, then stretch the bagel out to about 10 cm across without flattening it too much.
07 -
Place shaped bagels about 5 cm apart on the prepared baking sheets, and cover with plastic wrap. Securely cover the bagels so no air can get in, then refrigerate for 12–18 hours for slow fermentation.
08 -
Arrange oven racks to the upper and lower thirds of the oven. Place a pizza stone on each rack, then heat oven to 230°C. Allow the oven and stones to preheat for at least 30 minutes.
09 -
Fill a large pot or dutch oven halfway with water and bring to a rolling boil. Add molasses, a tablespoon at a time, until the water is dark brown.
10 -
Remove the bagels from the refrigerator. Gently place bagels into the boiling water without overcrowding. Boil for 30 seconds on each side. Using a slotted spoon, remove bagels and place on a wire rack to drain. Repeat with remaining bagels.
11 -
Carefully remove the hot pizza stones from the oven. Transfer cornmeal to the stones to prevent sticking. Place bagels on the stones about 5 cm apart. Bake for 15–19 minutes, rotating the pans halfway through, until bagels are golden brown and shiny on top.
12 -
Remove from the oven and let cool completely on a wire rack before serving.
# Handy Tips:
01 -
Bagels can be stored for up to 4 days in an airtight container at room temperature. Toast to reheat.
02 -
For freezing, slice bagels in half before storing in an airtight container for up to 6 months. Frozen bagels can go directly into the toaster.
03 -
For hand kneading: Mix ingredients until a shaggy dough forms, then knead by hand for a full 15 minutes until the dough passes the windowpane test.
04 -
You can substitute active dry yeast with instant yeast in equal amounts.
05 -
If you don't have a pizza stone, a light-colored sheet pan can be used instead.