Do yourself a favor - make these. It costs extra to buy hi-gluten flour. It is WORTH it!!
Bagels
By Cooks Illustrated
Description:
SO much better than store-bought! Don't double, and don't try to mix by hand.
Ingredients:
4 cups high-gluten flour (no substitutions - King Arthur flour sells it - or try an "Amish" store)
2 teaspoons salt
1 tablespoon barley malt syrup or powder
1 1/2 teaspoons active dry yeast
1 1/4 cups lukewarm water (80 degrees)
2 teaspoons salt
1 tablespoon barley malt syrup or powder
1 1/2 teaspoons active dry yeast
1 1/4 cups lukewarm water (80 degrees)
Directions:
Mix flour, salt, and malt in bowl of standing mixer fitted with dough hook. Add yeast and water, mix at lowest speed until dough looks scrappy, like shreds just beginning to come together, about 4 minutes. Increase speed to low; continue mixing until dough is cohesive, smooth, and stiff, 8-10 minutes.
Turn dough onto work surface; divide into 8 portions. Roll into smooth balls and cover with towel or plastic wrap to rest for 5 minutes.
Form into bagels - I just poke a hole in the middle and stretch. :-)
Place on cornmeal-dusted cookie sheet, cover tightly with plastic wrap, and refrigerate overnight (12-18 hours).
About 20 minutes before baking, remove dough rings from refrigerator. Be sure oven racks are in the middle. Heat oven to 450F. Fill large soup kettle with 3" depth of water; bring to rapid boil.
Working four at a time, drop dough rings into boiling water, stirring and submerging rings with slotted spoon, until very slightly puffed, 30-35 seconds. Remove rings from water; transfer to wire rack, bottom side down, to drain.
Transfer boiled rings, rough side down, to baking sheet lined with parchment paper or to baking stone. Bake until deep golden brown and crisp, about 14 minutes. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.
Turn dough onto work surface; divide into 8 portions. Roll into smooth balls and cover with towel or plastic wrap to rest for 5 minutes.
Form into bagels - I just poke a hole in the middle and stretch. :-)
Place on cornmeal-dusted cookie sheet, cover tightly with plastic wrap, and refrigerate overnight (12-18 hours).
About 20 minutes before baking, remove dough rings from refrigerator. Be sure oven racks are in the middle. Heat oven to 450F. Fill large soup kettle with 3" depth of water; bring to rapid boil.
Working four at a time, drop dough rings into boiling water, stirring and submerging rings with slotted spoon, until very slightly puffed, 30-35 seconds. Remove rings from water; transfer to wire rack, bottom side down, to drain.
Transfer boiled rings, rough side down, to baking sheet lined with parchment paper or to baking stone. Bake until deep golden brown and crisp, about 14 minutes. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.
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