Monday, April 4, 2011

Recreating the Impossible

We need to talk.

Remember when I mentioned Peter Reinhart's bagels and linked the recipe on Friday? Well this is what came out of our kitchen Sunday morning.

A word about bagels: so many bagels get it wrong. Like really wrong. Most bagels are dry, bready things rather than what they should be. Living in Baltimore we were spoiled by Goldberg's and made the trip to Pikesville for big paper bags of bagels at least once every couple weeks. Since moving to Chicago I can count on one hand how many bagels I've eaten. It is impossible to get a proper bagel here.

So when I read Luisa's convincing post on just how easy Reinhart's recipe was, I decided we should probably give it a go. This recipe has been around the blogs for years and I'm kicking myself for not trying it sooner. I just always assumed bagels had to be near impossible to recreate in the home kitchen. I'm happy to admit I'm wrong if it means eating these for breakfast.

First, these bagels require little more than a few pantry staples. Second, they are EASY. Seriously. By the time the coffee was done, these bagels were cooling on the counter and ready to be devoured. If you can measure flour and wash dishes, you can make this recipe. And once you take a bite of your first one, you'll be looking for your next excuse to make them again. The hardest part of this recipe? Waiting for them to cool.

Get going. Make these now and report back.

Makes 6 to 8 bagels

3 1/2 cups (1 pound) unbleached flour (bread or all-purpose)
3 teaspoons salt, divided
3/4 teaspoon instant yeast
1 tablespoon honey or barley malt syrup, if you've got it
1 cup plus 2 tablespoons water
1 teaspoon baking soda
Poppy or sesame seeds (We didn't have any sesame seeds or rehydrated dried minced garlic or onions in the house, but you can bet next time we make these I will have some on hand to top the bagels before baking them.)


1. By hand, mix the flour, 2 teaspoons salt, the yeast, honey and the water until the ingredients form a stiff, coarse ball of dough (about 3 minutes). If necessary, add a little more water. Let the dough rest 5 minutes.

2. Knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes. If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.

3. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours. Keep in mind that the bagels must be shaped before proofing overnight.

4. When ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.

5. Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces. Form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface. If the dough slides around and won't ball up, wipe the work surface with a damp paper towel and try again - the slight amount of moisture will provide enough "bite" for the dough to form a ball. When each piece has been formed into a ball, you are ready to shape the bagels.

6. Using your hands and a fair amount of pressure, roll each dough ball into a "rope" 8 to 10 inches long. (Moisten the work surface with a damp paper towel, if necessary, to get the necessary bite or friction). Slightly taper the rope at the ends so that they are thinner than the middle. Place one end of the dough between your thumb and forefinger and wrap it around your hand until the ends overlap in your palm; they should overlap by about 2 inches. Squeeze the overlapping ends together and then press the joined ends into the work surface, rolling them back and forth a few times until they are completely sealed.

7. Remove the dough from your hand and squeeze as necessary to even out the thickness so that there is a 2-inch hole in the center. Place the bagel on the prepared sheet pan. Repeat with the other pieces. Lightly wipe the bagels with oil, cover with plastic wrap and place in the refrigerator overnight.


8. Remove the bagels from the refrigerator 90 minutes before you plan to bake them. Fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil. When it comes to a boil, add the remaining teaspoon of salt and 1 teaspoon of baking soda, reduce the heat and simmer with the lid on.

9. Thirty minutes before baking, heat the oven to 500 degrees.

10. Test the bagels by placing one in a bowl of cold water. If it sinks and doesn't float to the surface, return it to the sheet, wait 15 minutes and then test it again. When one bagel passes the float test, they are ready for the pot.

11. Gently lift each bagel and drop it into the simmering water. Add as many as will comfortably fit in the pot. After 1 minute, use a slotted spoon to flip each bagel over. Poach for an extra 30 seconds. Using the slotted spoon, remove each bagel and return it to the lined baking sheet. Continue until all the bagels have been poached. Generously sprinkle each bagel with a topping.

12. Place the baking sheet in the oven and reduce the heat to 450 degrees. Bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions). Check the underside of the bagels. If they are getting too dark, place another sheet under the baking sheet. Bake until the bagels are golden brown, an additional 8 to 12 minutes. Remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.

Leftover bagels keep in the refrigerator for a week or in the freezer in a Ziploc bag for 3-4 weeks. Thaw in the fridge overnight before you want to toast them.


curtis k said...

I made these using your recipe over the weekend. Thanks for sharing!

Yours look much more like bagels than mine (I'm not so good with the dough and they didn't turn out as smooth). They taste great!

Myndi said...

I'm so glad you made them!

Natalie said...

I just made these bagels and they came out great! The hardest part was waiting the 30 minutes for them to cool before tasting them!