For the dough:
1-1/2 C water - hot
(105-115 degrees)
2T brown sugar
2-1/4 t active dry
yeast
1T salt
3-1/2 C bread flour
For the water bath:
2 T barley malt
syrup (I substituted molasses…you can even use brown sugar)
6 qts. Water
For the Everything topping:
1 egg white
1 T water
Equal parts:
Kosher salt
Crushed black pepper
Dried minced garlic
Dried minced onion
Sesame seeds
Poppy seeds
Directions
Make dough any means
you are comfortable with. Here's how I
usually do it.
To the mixing bowl
of a stand mixer add the hot water. Stir
in the sugar and sprinkle the yeast over the top. Let sit 5 mins. It should get foamy and you should start
smelling that yeasty smell.
Meanwhile, sift out
the flour and add the salt.
Fit the mixing bowl
into the stand mixer and. using the dough hook, start mixing at low speed. Slowly add the flour mixture, about 1 cup at
a time, using a spatula to help ensure everything gets going.
Once all the flour
is added, increase the speed to medium.
Everything should come together.
Continue to mix at medium speed for 8 mins. to knead the dough.
Turn the dough out
and gently form it into a ball. Place
into a lightly oiled bowl, turning to coat on all sides and spread the oil
around the bowl, and cover with a cloth.
Place the bowl in a
warm place with no breeze and let rise 1 to 1-1/2 hours. Until doubled in size.
Once dough is risen,
but before portioning and shaping them….start your water bath. It'll take a while to bring 6 qts. of water
to boiling. Add the barley malt syrup or
substitute sweetener to the water once it comes close to a simmer.
Also, preheat your
oven to 400 degrees.
Turn dough onto
lightly floured surface. Press on dough
with fingers to expel any gasses. Divide
into 8 portions.
Shape each portion
into a ball and place on a baking sheet covered with parchment paper. Cover with a cloth and let rise another 10-15
mins.
Work your finger
through the center of a dough portion, trying to keep the dough even on all
sides, and then spin the dough around your finger to work the hole open and
create the bagel shape. With your
fingers through the middle you can then roll any portion of the circle between
your palm and your work surface if needed to even out the shape. By the time I had done the eight…I had the
lasso technique down pretty well and didn't need to do anything further to
'fix' the shape.
Once your bagels are
shaped, they are ready for their bath.
Work in batches of 2
or 3 at a time to keep the water at a good simmer. Keep the remaining bagels covered to prevent
them from drying out.
Add the bagels to
the water and let cook for 1 minute.
Flip the bagels and cook another 30 secs.
Remove the bagels
from the water bath and place on a dry cloth to drain off any excess water.
Place bagels on
baking sheet lined with parchment paper.
Whisk together egg
white and water.
Mix together topping
ingredients.
Brush bagels with
egg wash and sprinkle with topping mixture.
Bake for 15-20
mins., until golden brown, rotating pan halfway through cooking time.
Remove pan from
oven, let cool 5 mins. Remove bagels to
wire rack to cool completely.
