Bagels - King arthur flour bagel recipe
These days, every supermarket, country store, and corner deli seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and bagel sandwiches with all sorts of interesting fillings. Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun!
Provided by: King Arthur Flour
Total time: 170 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 8
- 1 tablespoon (9g) instant yeast
- 4 cups (480g) King Arthur Unbleached Bread Flour
- 2 teaspoons (12g) salt
- 1 tablespoon (14g) non-diastatic malt powder brown sugar or barley malt syrup
- 1 1/3 cups (303g) water lukewarm
- 2 quarts (1814g) water
- 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup
- 1 tablespoon (14g) granulated sugar
- Serving Size: 108g
- Calories: 230 calories
- Carbohydrate: 46g
- Cholesterol: 0mg
- Fiber: 2g
- Protein: 9g
- Sodium: 590mg
- Sugar: 1g
- Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand). Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer.
- Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
- Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).
- Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
- While the dough is resting, prepare the water bath by heating the water, non-diastatic malt powder (or brown sugar or barley malt syrup), and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
- Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place six bagels on each of the baking sheets.
- Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
- Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.
King Arthur’s Basic Bagel Recipe
Provided by: Nicole Kaplan
Total time: 160 minutes
Yields: 12 servings
Number of ingredients: 8
- 2 cups warm water (100° to 110°)
- 1 teaspoon active dry yeast
- 28u2009½ ounces bread flour, divided (about 6 1/2 cups)
- 1 tablespoon barley malt syrup
- 2 teaspoons kosher salt
- Cooking spray
- 12 cups water
- ¾ cup sugar
- Calories: 255 calories
- Carbohydrate: 51.7 g
- Fat: 1.1 g
- Fiber: 1.7 g
- Protein: 8.3 g
- Saturated Fat: 0.2 g
- Sodium: 322 mg
- Combine 2 cups warm water and yeast in the bowl of a stand mixer fitted with dough hook; let stand 5 minutes or until bubbles form on the surface. Weigh or lightly spoon 13 ounces flour (about 6 1/4 cups) into dry measuring cups; level with a knife. Add flour, syrup, and salt to yeast mixture. Mix dough at low speed 6 minutes. Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
- Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).
- Preheat oven to 450°.
- Combine 12 cups water and 3/4 cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for 30 seconds. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of Divide the bagels between two baking sheets lined with parchment paper. Bake at 450° for 7 minutes. Rotate pans, and bake for 7 minutes or until golden. Cool on wire racks.
Gluten Free Plain Bagels
Provided by: Nicole Hunn
Total time: 140 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 12
- 2 3/4 cups all purpose gluten free flour blend ((I used Better Batter; click through for full info))
- 1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
- 1/2 cup tapioca starch/flour (plus more for sprinkling)
- 1/4 cup milk powder
- 1 tablespoon instant yeast ((See Recipe Notes))
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 egg white (at room temperature)
- 6 tablespoons unsalted butter (at room temperature)
- 1 3/8 cups warm water ( (about 95°F))
- Molasses bath (6 cups water + 1 teaspoon kosher salt + 1 tablespoon unsulphured molasses)
- Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)
- To make the bagel dough.
- In the bowl of a stand mixer, place the flour, xanthan gum, tapioca starch/flour, milk powder, instant yeast, and granulated sugar, and whisk to combine well. Add the salt, and whisk again to combine.
- Create a well in the center of the dry ingredients and add the egg white, butter, and warm water, and mix to combine well.
- Place the bowl in the stand mixer fitted with the paddle attachment and beat on medium speed. The dough will clump at first.
- Once it begins to smooth out, increase the speed to medium-high and continue to beat until the dough takes on a whipped appearance.
- Transfer the dough to a container with a lid, cover, and chill for about 30 minutes (and up to 2 days) to make the dough easier to work with.
- Shape the bagels.
- When you’re ready to shape the bagels, line a rimmed baking sheet with parchment paper, spray it lightly with cooking oil spray, and set it aside.
- Sprinkle a surface lightly with tapioca starch, and turn out the chilled dough onto it. Sprinkle again lightly with more tapioca starch, and turn the dough over a few times to smooth the surface.
- Using a sharp knife or bench scraper, divide the dough in half, then each half into 4 equal pieces to make 8 pieces total.
- Working with one piece at a time, sprinkling very lightly with additional tapioca starch to prevent sticking, press the dough into a roughly shaped round, pinching together any cracks.
- Shape the dough into a round by placing it flat on the shaping surface and moving a cupped hand around in a circular motion to coax it into a round. Sprinkle the top liberally with more tapioca starch and poke a floured finger into the center.
- Move that finger in a circular motion to create a hole about 1 1/2-inches in diameter. Place the shaped dough on the prepared baking sheet. Repeat with the remaining dough.
- Let the bagels rise.
- Cover the baking sheet with lightly oiled plastic wrap, and set aside to rise until the bagels are about 150% of their original size.
- Rising could take as little as about 40 minutes, or it could take much longer. It depends upon the environment in your kitchen. If you see the surface of the bagels begin to become very uneven, with craters forming, stop proofing immediately.
- Preheat your oven to 375°F.
- Boil the risen raw bagels.
- As the bagels are nearing the end of their rise, place the ingredients for the molasses bath in a heavy-bottom saucepan and bring to a rolling boil over medium heat.
- Place as many of the bagels in the bath as you can fit without crowding them at all, and boil for about 45 seconds total, turning the dough over for even boiling.
- Remove the bagels from the bath with a slotted spoon or strainer, and return them to the baking sheet. Brush the bagels generously with the egg wash.
- Bake the bagels.
- Place the baking sheet in the center of the preheated oven and bake for 15 minutes.
- Rotate the baking sheet in the oven and continue to bake for another 10 to 15 minutes or until golden brown all over and a thermometer inserted into a bagel reads 180°F.
- For a thicker crust, increase the oven temperature to 400°F and bake for another 7 or 8 minutes. Remove the baking sheet from the oven and allow the bagels to cool until they’re no longer too hot to handle before serving.