Plain Bagels
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tbsps
Honey (divided)2 tsps
Kosher SaltDirections:
1
In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey
2
Let stand for 5 minutes
3
Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window
4
" To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing
5
If it tears, mix another minute or two
6
Lightly oil a baking sheet
7
Portion dough into 5 1/2 ounce balls and place on the sheet
8
Cover loosely with plastic wrap, and refrigerate overnight
9
Pull out dough to warm up for 30 minutes
10
Line 2 baking sheets with parchment paper
11
Preheat oven to 460°F
12
In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil
13
On a clean countertop, roll each ball into 9-inch long strands
14
Take strand by the ends and overlap together to form an "O"
15
Pinch together seams to join
16
Let bagels rest for 5 minutes
17
Reduce boiling water to a simmer
18
Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side
19
Lift out with a slotted spoon and sprinkle with toppings, if desired
20
Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes
21
Remove to a cooling rack to cool
22
In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey
23
Let stand for 5 minutes
24
Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window
25
" To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing
26
If it tears, mix another minute or two
27
Lightly oil a baking sheet
28
Portion dough into 5 1/2 ounce balls and place on the sheet
29
Cover loosely with plastic wrap, and refrigerate overnight
30
Pull out dough to warm up for 30 minutes
31
Line 2 baking sheets with parchment paper
32
Preheat oven to 460°F
33
In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil
34
On a clean countertop, roll each ball into 9-inch long strands
35
Take strand by the ends and overlap together to form an "O"
36
Pinch together seams to join
37
Let bagels rest for 5 minutes
38
Reduce boiling water to a simmer
39
Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side
40
Lift out with a slotted spoon and sprinkle with toppings, if desired
41
Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes
42
Remove to a cooling rack to cool