BAGELS
8 bagels
Our favorite accompaniment is cream cheese and lox or smoked salmon. Try sprinkling poppy or sesame seeds, freeze-dried onions, Everything Seasoning, or coarse salt on top of the dough before baking.
Combine in a large bowl or a stand mixer fitted with the dough hook:
- 1 cup plus 2 tablespoons (265g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 2 ½ teaspoons sugar
Stir in:
- 1 cup (130g) bread flour
- 1 tablespoon (10g) vegetable shortening, melted
- 1 ¾ teaspoons salt
- 1 ½ teaspoons malt syrup or sugar
Gradually stir in:
- 3 to 3 ½ cups (395 to 460g) bread flour
Cover and let rest for 20 minutes. Knead for about 10 minutes by hand or on low to medium speed until the dough is smooth and elastic. Let rest, covered, 15 to 20 minutes.
Divide the dough into 8 equal pieces. Roll each piece into a rope about 10 inches long, tapering the ends. Wet the ends to help seal, and form into rings, stretching the top end over and around the bottom end and pinching them together underneath. Let rise, covered, on a lightly floured surface until puffy, about 15 minutes.
Preheat the oven to 425°F.
Bring to a boil in a large pot:
- 4 quarts water
- 1 tablespoon malt syrup or sugar
- ½ teaspoon salt
Drop the rings 4 at a time into the boiling water. As the bagels surface, turn them over and cook about 45 seconds longer. Skim out the bagels, allowing the water to drain off them, and place on an ungreased baking sheet coated with:
- Cornmeal
Sprinkle with toppings of choice, if desired. Bake until golden brown and crisp, 20 to 25 minutes, turning after 15 minutes.