Starter - Combine the starter ingredients in a medium
sized bowl. Cover and let rest at room temperature
overnight
Dough - The next day dissolve the brown sugar in the water. Then
combine the starter with all of the dough ingredients and knead either
by hand, mixer or bread machine to form a smooth, stiff, but not dry
dough. Add tiny amounts of additional water as needed to obtain the
consistency noted above. Place in a lightly greased bowl, cover, and
set aside to rise for one hour.
Gently deflate the dough and let it rise for another
30 minutes.
Transfer the dough to an un-floured work surface and
divide it into 12 - 4 oz. pieces. Roll each piece
into a smooth ball. Cover the balls with plastic
wrap or a clean towel and let them rest for 30
minutes. They'll puff up very slightly.
While the dough is resting, prepare the water bath by
heating the water and sugar to a very gentle boil.
Preheat your oven to 425 deg. F.
To shape the bagels- Use your index finger to poke a
hole through the center of each ball, then twirl the
dough on your finger to stretch the hole until it's
about 1 inch in diameter, The entire bagel will be
about 3 inches across. Place each bagel on a
lightly greased or parchment lined baking sheet, and
repeat with the remaining pieces of dough.
To boil the bagels - Transfer the bagels, 2 to three
at a time if possible, to the simmering water. Cook
the bagels for 2 minutes, flip them over, and cook
for one minute more. Using a skimmer, strainer, or
wooden spoon, remove the bagels from the water and
place them back on the baking sheet. Repeat with the
remaining bagels.
To bake the bagels - Bake bagels for about 25 minutes or until they're
as deep brown as you like them. To apply a topping, remove the bagels
from the oven after about 15 minutes, spray with water, and sprinkle
with the topping. Return to the oven to finish baking.
Serving
Suggestions
Toppings I have tried include everything, sesame seeds, parmesan cheeses and chopped jalapeno.
Originally Submitted
7/22/2021
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