Having solely dabbled in direction of making bagels (do sourdough pretzels that taught me boiling the dough was going to be OK, not scary, rely?), and having skilled what I’m sure are a number of the finest bagels accessible in addition to settled for what are solely bagel-shaped objects, you both run in direction of or away from this rye bagel problem. This time, it was time to dig in and I’m very glad I did.
Had been my bagels completely formed? Really, they’re fairly darn near spherical, although I would stretch extra aggressively to maintain the middle gap open through to the top. After all, my barely tighter middle punch means I received’t be dripping schmear (or butter or egg salad on my lap both). The step-by-step instructions and clear segmented schedule will take you through, and a batch of 6 will all match on a half sheet pan when it comes time to bake. There’s simply sufficient construction to maintain you headed in the proper path in addition to an understanding of why sure selections will provide help to get there.
My bread flour had an honest gluten/protein profile plus it contained malted barley flour, which was a plus since I used to be unable to simply supply the barley malt syrup and wished assist in the browning. Rather than barley malt, an affordable various is brown sugar, and if you happen to just like the outcomes, now you’re motivated to get the true factor for subsequent time. I used stoneground native complete wheat and I floor my very own rye and felt the dough was a hit – in truth, the kneading time within the stand mixer made it a delight to work with when it got here to shaping. This doesn’t take very lengthy the night (or day) earlier than, after which the day you bake, you deliver the formed bagels out from their in a single day ferment whereas the oven is heating. Don’t be afraid of the boiling half—slide every bagel in from a spider or skimming spoon, anticipate they’ll capsize and what was the highest will instantly flip over. I may additionally contemplate pulling them out of the oven as quickly as they’re golden – I went the complete time however I believe 5 minutes much less would have left the bottoms rather less darkish.
My toppings have been an assortment—I made a small batch of the “every part,” trimming the onion degree again (and remembering that my nigella seeds are labeled Charnuska). I additionally topped two with sesame per request of a member of the family, and lastly, poppy seed and za’atar. A really cheerful weekend venture–when you grasp this, you’ll make them extra usually and get higher and extra relaxed.
The outcome was chewy but tender, what I consider as a real, actual bagel. What a pleasure.
