Bagels
Equipment
- 4 Bagel boards
- 1 Pizza stone
Ingredients
- 2 t Active dry yeast
- 1-½ T Sugar
- 1-½ C Warm Water
- 3-½ C Bread Flour
- 1-½ t Salt
Toppings
- ¼ C Unsweetened Soy Milk
- Minced Garlic
- Minced Onion
- Everything Bagel Toppings
Instructions
- Soak bagel boards in water. Burlap down.
- Mix the sugar and 1/2 cup of warm water together, and then pour over the yeast. Gently mix it together, and then allow it to sit for 15 minutes to activate.
- Mix the flour and salt in a large bowl. Make a well in the middle, then add in the yeast and sugar mixture along with 3/4 cup of the remaining warm water. Mix well until a smooth dough forms. If it is too dry, add 1 tablespoon of the remaining 1/4 cup warm water at a time as needed. If it is too wet, add 1 tablespoon of flour at a time as needed.
- Flour a countertop or large cutting board, and knead the dough for 10 minutes, or until it is smooth and elastic.
- Wet the inside of a clean large non-metal bowl with water, place the dough inside, and turn to coat until the outside is moist. Cover with a damp dish towel and set it to rise in a warm place for 1 hour, or until it has doubled in size. Once risen, punch down the dough and set it aside for 10 minutes.
- Remove the dough from the bowl, and divide the dough into 8 pieces. Roll each piece into a of about 120g each. Roll into a 10-inch cord. Wrap around your hand with the 2 ends overlapping in your hand. Squeeze together, and roll on the counter top to make smooth. Roll around the entire circumference of the bagel.
- Preheat oven to 475° with a pizza stone on the center rack.
- Bring a large pot of water to a boil on the cook top. Once the water has boiled, reduce the heat to medium, and use a slotted spoon to lower as many bagels that fit comfortably into the water (I do 4 at a time). Once they to float to the top (a couple seconds), boil for 2 minutes, flip, then boil for another 2 minutes.
- Once all the bagels have boiled, transfer them to a wire rack. Brush the dough with soy milk, and sprinkle with your seasoning. I put them on a plate to capture renegade toppings. Place on bagel board topping DOWN.
- Bake for 10 minutes. Flip and place on pizza stone. Remove bagel boards for a quick wipe off and storage once dry. Bake for another 10-12 minutes and serve warm.