Bagels

I’ve baked bagels twice in the last week.
They are a family favourite and nice to have in the freezer.
First batch 
Two dozen poppy seed bagels.
Sliced
Moe had to test one,  still warm, with butter.

And we had bagels, cream cheese and smoked salmon for dinner.
Second Batch
Twenty four bagels
Eight Sesame,
 Eight Poppy and Sesame
Crumb
 and 
Eight Onion and Cheddar
Crumb
Toasted
I’ve been using the same recipe for over thirty years.
This past year I started to make all my breads 
by hand.  So I adapted the recipe slightly.
Bagels – Hand Mixed
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 (or Honey)
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

6 Comments Add yours

  1. Big Dude says:

    great looking selection and now I want one with cream cheese and lox for breakfast

  2. Rosa V. says:

    Hi , Ann love the little bagels , they look very nice and delicious full of crumbs to ,is there no Biga with this recipe.

  3. I have made a sourdough version, that required a preferment/biga. But you really don't need one with this basic recipe. These bagels really are the best.Here is the link to the sourdough version: http://www.thibeaultstable.com/2014/02/sourdough-bagels.htmlNote that this is the original recipe before I adapted it to \”Grams\”. ~Ann

  4. the Muze says:

    Unbelievably beautiful. We just made your bread recipe for the first time and so now we will tackle bagels. Thank you so much Ann!

  5. Thank you. I think you would love these bagels. They freeze well. We had them toasted for breakfast this morning topped with Canadian back bacon and tomatoes.

  6. They.all.look.fantastic.

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