Make the dough the day before, let it rise overnight and then boil and bake the next morning for a delicious way to start the day!
Fresh Homemade Bagels
4-1/8 cups (500 g) bread flour
1-1/4 cups (300 g) water
1 T (10 g) instant yeast (my favorite is SAF)
1 T (10 g) Kosher salt
3/4 tsp. (5 g) honey
Using a dough hook, put all ingredients in bowl of a stand mixer for four minutes on slow and four minutes on medium fast. Once it is a smooth, uniform dough, cover it and let it rise for one hour 20 minutes.
Remove dough from bowl and stretch into a rectangle. Fold into thirds lengthwise and then fold into thirds again widthwise. Repeat every thirty minutes for a total of three stretch/folds over the next hour and a half.
Using a scale (digital is useful if you have one), scale the dough into eight 100-gram balls. Using the palm of your hand, cup each ball on a clean countertop and “round” them until they resemble billiard balls. Let them rest uncovered for ten minutes.
One at a time, using both hands, flatten and roll each ball into a 9-inch long stick shape. Let them rest for five minutes and roll them out to 12” (they need the rest so the gluten relaxes).
Draw the two ends together and overlap them at the seam. Put your hand over the seam and roll it a few times on the counter to seal.
Set the bagels on oiled parchment on a sheet pan, cover with plastic and ferment them for 1-1/2 hours at room temperature followed by 3-6 hours (or overnight) in the fridge.
The next morning, bring two quarts of water with 6 g. honey to boil in a deep frying pan. Boil each bagel for 30 seconds per side and place them on clean parchment on a sheet pan. The boiling is a critical step because it adds a tender crisp texture to the bagel exterior.
If you’re interested in adding a seasoning on the outside, sprinkle 1/3 cup of sesame seeds, poppy seeds, dried garlic flakes, minced onions or coarse salt (or a mixture of these!) on the outside after the boiling stage.
For a shinier bagel, whisk one whole egg in a bowl and brush each bagel with an egg wash before baking.
Bake at 400°F for 25 minutes. To ensure even baking (most ovens tend to have hot spots), rotate the pan halfway through the bake. Keep all bagels on same oven rack too as they will cook unevenly otherwise. I use a large sheet pan to fit them all.
Cream cheese/lox or cream cheese/jam (yum)
Jam or jelly
Oh, how I could go on…
Adapted from Professional Baking by Wayne Gisslen