From a great piece on Ciril in the Providence (RI) Journal.
CHEF CIRIL HITZ’S BAGEL DOUGH
For the dough:
- 3 cups bread flour
- 3 cups high gluten flour (see note)
- 2 cups plus 2 tablespoons water at 72 degrees
- 1 1/2 teaspoons instant yeast
- 2 1/2 teaspoons salt
- 4 teaspoons diastatic malt (see note)
- For the water mixtures:
- 8 cups water
- 2/3 cups honey
Place bread flour, high gluten flour, water, instant yeast, salt and diastatic malt into the bowl of a stand mixer and mix on low speed (first speed) for approximately 4 minutes.
After the ingredients have been incorporated together, increase the mixing speed to medium (second speed) and mix for an additional 4 minutes. (If the machine is straining, a couple of squirts of water from a spray bottle into the bowl can help.)
After the dough is done mixing, place it onto a non-floured surface and cover with a plastic bag so that the dough does not dry out.
Using a scale and dough divider, divide into 110 gram (3.8 ounces) or 12 even portions.
To prevent the dough from drying out, cover the bulk portion with plastic as you divide.
Take a piece of dough and roll it out using your hands on a wooden surface to form a log approximately 3/4 inch thick and 10 inches long , making the ends just a bit thicker then the center, like a dog bone. Make a ring with the dough around your hand and tack the ends together using a bit of pinching pressure.
Place the bagels on a parchment-lined sheet pan sprayed with a cooking spray.
Place the sheet pan inside an unscented plastic bag, such as a garbage bag, creating a tent over the bagels.
Place into the refrigerator overnight.
Preheat the oven at least 30 minutes prior to baking to 400 to 420 degrees. If the oven has a convection mode, use it.
While waiting for the oven to heat up, combine the water and honey together in a large stock pot and bring to a boil. Corn syrup may be substituted for honey, although there will be a slight difference in the flavor. If any impurities from the honey rise to the top, skim them off using a fine sieve.
Take the bagels and place them three to four at a time into the boiling water for 10-15 seconds. Turn them over and let boil for another 10-15 seconds. The bagels should float at the top of the water. If they do not, let them rest at room temperature for another 30 minutes before boiling the second batch.
Place on cooling rack to drip dry. If toppings, such as poppy seeds, sunflower seeds, or sesame seeds, are desired, then dip the tops of the bagels into piles of the toppings while the bagels are still sticky and moist from boiling. If the seeds do not stick, it is an indication that the bagel is either too wet or has dried too long.
Place bagels on a parchment lined sheet pan and bake for approximately 15 to 20 minutes, or until desired color is achieved. The honey in the water mixture will provide a deep golden shine and a rich brown color.
Notes: King Arthur makes a high gluten flour sold at www.kingarthurflour.com. You can use all bread flour the only thing that you lose is the traditional heavy chew.
Diastatic malt is available in some health food stores as well as homebrew supply shops.
Join the discussion One Comment
Hello! Great tips! After taking the bagels from the fridge, is there a certain amount of time they should be left at room temp before boiling