Bagels (V, V+)

Directions

• Step 1 In a glass 2 cup measuring cup, add the hot water (90 °F) and then add the yeast and sugar to the water. Stir and set for 10 minutes.
• Step 2 In a large mixing bowl (can be done by hand or with a heavy-duty mixer) add the flour and the salt.
• Step 3 Take the water with raised yeast and stir one more time and then pour into the flour and salt.
• Step 4 By hand, mix all the ingredients in the bowl until you get one ‘shaggy’ piece of dough.
• Step 5 Turn out onto work surface.
• Step 6 Then knead the dough by pulling it into itself and then pushing outward using the palm and heel of your open hand.
• Step 7 Experiment with what works the best, but you will find you fall into a rhythm and within about 10 minutes your dough will have transformed into a silky smooth form.
• Step 8 Fold the edges ‘under’ the center and roll a bit to get a ball form.
• Step 9 Place into a lightly oiled bowl and cover with a warm moist towel for 1 hour (this is for rising time and it should double in size).
• Step 10 After the hour, punch down the dough a few times and then turn out onto a lightly floured surface.
• Step 11 Cut the dough into 8 pieces (If you like large bagels cut into 6 pieces).
• Step 12 Take one piece and fold the edges down under the center.
• Step 13 On a non floured surface, seam side down, roll around to form a ball while keeping contact with the dough.
• Step 14 Set aside on a lightly oiled tray.
• Step 15 Once all are done, let rest for 10 minutes with a warm damp cloth over them.
• Step 16 To make a hole in your bagels, take a floured thumb and forefinger, hold on either side as if pinching the center of the bagel, and press through the dough to connect and create a hole in the center.
• Step 17 Using two fingers in the center hole, twirl around while lightly pulling apart the hole. It should be apt 1 inch in diameter.
• Step 18 Get a large pot of water up to boil and then reduce to a low boil.
• Step 19 Using a slotted spoon, place the bagels into the water, leaving enough space for them to expand and not layer.
• Step 20 Boil 1 – 2 minutes per side and then remove while allowing the water to completely drain off.
• Step 21 Place on a lightly oiled baking tray.
• Step 22 Using the ‘plant egg’ wash, spread over top of the bagels.
• Step 23 Add the toppings that you enjoy.
• Step 24 Bake in 415 °F oven for 20 minutes.
• Step 25 Notes:
• Step 26 * Having the water too hot can kill the yeast!
• Step 27 * If you do not have a thermometer, I recommend hot tap water – If at close to 10 minutes there is no rise or bubbling toss out and try again for, without this, the bagels don’t work! (The Fine Cooking site says:” The damage threshold is 100°F for cake yeast, 120°F for active dry, and 130°F for an instant. All yeasts die at 138°F.”)
• Step 28 * Forgetting to boil does not ruin them! We got so excited to expand our toppings that we ‘plant egg’ brushed and topped – then, we saw the pan of bubbling water…. (Dah, dah, dahhhhh) So, crestfallen, we decided to go ahead and bake. – Voila! Lost their shape – most holes disappeared, but when cutting into them they were soft with air holes! And, tasted great albeit a little less chewy.
• Step 29 * For Kneading, by hand and by KitchenAid, both worked!