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A good bagel can be hard to find. Make your own at home instead! Our baker's adapted this recipe from Peter Reinhart's, "The Bread Baker's Apprentice" - enjoy!

  • Sponge:
  • 20 oz water, room temp
  • .11 oz (1 t) yeast
  • 18 oz high-gluten flour
  • Dough:
  • 1/2 t yeast
  • 14-17 oz high-gluten flour
  • 0.7 oz salt
  • 0.5 oz (1 T) malt syrup/honey/brown sugar
  • Optional: sesame seeds, poppy seeds
  • Yields 12 4 oz bagels

1) Sponge

Mix together room temperature water, yeast, and flour. The mixture should be fully combined with minimal lumps. Let sit until bubbles start to form, usually around 20-30 minutes.

2) Dough

Combine the second yeast, second flour, salt, and sugar (malt, honey, or brown sugar) with the sponge. In a Kitchen Aid or similar mixer, mix with a dough hook attachment for four minutes on low speed. This will form the dough. To develop the gluten structure, mix on medium speed for 5-6 minutes. The dough should be smooth and slightly sticky to the touch. If adding inclusions, mix in at low speed during the last minute.

3) Shaping

Remove the dough from the bowl and place on a lightly floured surface. Let the dough rest for 10 minutes, then portion into 4 oz pieces. Shape each 4 oz piece into a small, round "dinner roll" shape, then let them rest for 20 minutes. Then punch a small hole in the center of the dough. With a fore finger and thumb, rotate the dough like a water wheel to widen the hole. The final hole should be around 2" wide. Place onto a tray lined with oiled or sprayed parchment paper and wrap loosely with plastic wrap or bag. Refrigerate overnight or at least 13-15 hours.

4) Boiling & Baking

In a wide pot, put 2 quarts of water and 1 tablespoon of malt syrup. Place over a burner on low until small bubbles or a light simmer begins. While the bagels are still slightly cold from the fridge (remove 10 minutes before ready to boil), place them gently into the water top-side down. Flip at 30 seconds, remove after another 30 seconds for a total of 1 minute in the water.

Place back onto the sprayed and lined tray. After boiling all the bagels, place them immediately into a 400 degree convection oven. Spray with water before closing the door. Bake for 15 minutes, then rotate the trays. Bake for another 5-10 minutes or until golden brown. Wait until they have cooled to cut them in half.


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