BAGEL RECIPE

Makes 12 bagels
Beoinnino notes I use the KitchenAid Mixer for all the hard work. So I wrote the instructions that way. For this recipe I use weights rather than cups for the flour. lt appears to have worked out more consistently that
way.

The malt powder or syrup is importrant to get the right taste. I found Barley Malt Syrup in a Co'Op around here, but I think Whole Foods carries it.
SPONGE 1 tsp instant yeast 4 cups (18 oz) bread flour 212. cuns room temp water DOUGH 1/2 tsp instant yeast 3 3/4 cups ('17 oz) bread flour 2 3/4 tsp salt 2 tsps non- diastatic malt powder OR 1 tbs malt syrup or honey or OTHER 1 tbs baking soda

bfitrn sugar

Commeal
Toppings Parchment paper Make the sponge by mixing together the ingredients. Use the paddle attachment and blend thoroughly, so it is like pancake batter. Cover with plastic wrap and let it sit 2 hourc. Wlth the paddle in place, add the dough ingredients, adding the yeast first and stirring it in, then adding the balance of the ingredienF. Slir everything together thoroughly with the paddle blade. Switch to the dough hook. Now this is the tricky prt. Knead for 6 minutes with the dough (10 minutes if you want to kill your arms and do it by hand). The dough needs to come together and all the flour needs to be hydrated, but the dough is really, really stifr. Almost*ptackiness at all. lt will strain the mixer. lf .it is not very very stiff, it will not hold up to the boiling properly. Add more water or more flour to atbin this ionsistency. Thafs one of the reason I weigh the flour as it seems to hit the proper hydration mark for this step.

The kneading is done when the dough reaches 77 - U degrees (if you have a digital thermometer). lt should pass the windowpane test. That is, pull off a very small piece of the dough and it should sketch thin enough to become translucent without tearing. lf it tears, it needs a touch more water., but be careful about adding too
much.
\/Vtrile the dough is kneading, prepare two baking

sheeb with parchment paper or dlicone sheeb. lf using

parchment

Fper, lightly mist with cooking

spray.

After kneading is comffi.cut the dough in 4.5 ozpiecee. lf your hydratipand flour mixture is conect, this will come out to 12 bagels. Take each piece and form into a roll (balD by stretching the outer skin to create tension and sealing the bottom. Place each of the rolls on the baking sheets or m the counter. Cover with a damp towel (l use a wet cloth napkin). Let rest 20 minutes.
Form the bagel shape by shoving your thumbs into the center of each roll and then expanding it into a circular shape evenly stretched as possible. Plae on the cookie sheeF, lightly mistwith cooking spray and coverwith cling wrap. Let rest for 20 minutes.

Check to see if the bagels are retarded (like you and me for spending so much time making the damn things) by taking one and seeing if it floats within 10 seconds of being dropped in water. lf not, let rest another 10 minutes. Dry off the bagel you use for testing. Place the baking sheets in refrigerator ovemight. Then have a glass of wine.

The next day, remove the bagels from the fridge. Preheat your oven to 500 degrees with properly spaced two racks. Let it start to warm up and have a cup of cofree. Then, fill a large pot with water and add 1 tbs of baking soda. Bring the water to a rolling boiling. lt's important that it is boiling fairly rapidly, as the cold bagels will drop the temp immediately upon hitting the water.
Drop a small number of bagels in the boiling water. I fit three in at one time. Hint- drop them in bottom side up, so that after flipping they are right side up when you take them out of the waEr. Boil for 1 minute, then flip them right side up and boilfor another minute. While they are boiling sprinkle commeal on the place you lifted them frcm. After the boiling, remove with a slotted spoon and place back on the cookie sheet. Repeat with the remaining bagels.
\A/hen you remove them, you can add any toppings. I usually make onion (l rehydrate the minced onion one finds in the spice section of the grocery; Ttis is most like what bagel shops use), sesame seed, poppy seed and plain, traditionalist that I am.

Place the bagels on the two oven racks and bake for 8 minutes. Reduce the heat to 450 degrees, exchange the positions of the cookie sheets and rotate each 180 degrees. lt should be an additionalT minutes, but that will depend on your oven. They need to be dark golden brown. Cool for 15 minutes, so have another cup of cofiee, maybe a little OJ, get out the butter and cream cheese and ENJOY!