Bagels

Name: Bagels
Prep time: 15 min
Total time: 48 h
Yield: 12 bagels of ~110 g
Ingredients: 150 g Water; 225 g White flour, wheat; 1 pinch Yeast; 1 Pre-ferment; 3 g Dry yeast; 715 g White flour, wheat; 10 g Baking malt, active; 20 g Salt; 380 g Water, lukewarm; 50 g Barley malt extract (New York-style); 50 g Alternative: Honey (Montréal-style); Sesame seeds; poppy seeds

New York and Montréal's classic of Jewish baking also at home.

Season:

April - August

Keywords:

Small pastries USA Canada Jewish traditional

Notiz:

The recipe is still not ideal. The browning is not as desired. To try: add 1 tbsp barley malt extract/honey to the dough. Add: 15 g baking soda powder to the scalding water. Baking temperature: 230 degrees Steam in the oven. (Marcel Paa analogue)

Portions:

12 bagels of ~110 g

Adjust Amount:

Ingredients

Biga pre-ferment

150 g

Water

225 g

White flour, wheat

1 pinch

Yeast

Main dough

Pre-ferment

3 g

Dry yeast

715 g

White flour, wheat

10 g

Baking malt, active

20 g

Salt

380 g

Water, lukewarm

For cooking

50 g

Barley malt extract (New York-style)

50 g

Alternative: Honey (Montréal-style)

On it

Sesame seeds

poppy seeds

Preparation:

15 min

Bulk Fermentation:

1 h

Final Proof:

24 h

Baking:

12 min at 250 °C Top/bottom heat

On the Plate:

48 h

Instructions

Mix all the ingredients for the biga, cover and leave to rise at room temperature for 12-24 hours.
For the main dough, knead all the ingredients together. Be careful, the dough is a bit much for a standard food processor. Knead for a long time until the window test is successful. You may need to knead it by hand. The dough should have a very smooth texture.
Leave to rest for 1 hour to proof.
Divide the dough into 12 pieces (~125 g), grind into rounds and leave to de-stretch briefly (~10 minutes).
Shape the dough pieces into a sausage approx. 20 cm long. Make sure that the ends are not pointed.
Then fold into a circle with an overlap of approx. 5 cm, press firmly and roll a little smoothly by hand, pushing through the bagel hole.
Place on a baking tray lined with baking paper and leave to ferment in the fridge for 4-48 hours.
Leave the bagel boards to soak in water for 1-2 hours before baking so that they are really soaked. A bagel board can also be made quickly yourself, it is simply a ~30 cm long wooden board to which a ~10 cm wide jute band is stapled on the longer side. This is to prevent the grains from burning in the oven and to bake the bagel well on the underside.
Preheat the oven with a pizza stone on the middle shelf to 250 degrees top/bottom heat.
Meanwhile, fill a large pan with water and stir in either barley malt extract or honey, depending on the desired style. Bring the water to the boil. Prepare the bagel boards.
Remove the patties from the fridge and scald in batches for 30 seconds on each side in the water. Fish out and sprinkle with the desired grains as quickly as possible. Place upside down on the bagel boards (grains facing downwards on the jute strip). It is best to start the second batch only after the first batch has baked completely. There should only be room for about 6 bagels in the oven.
Place the bagel boards on the pizza stone and bake for 5 minutes.
After 5 minutes of baking on the bagel boards, turn the bagels off the boards and bake them the right way round to the desired browning.

Last modified: Oct 30, 2023, 01:41 PM