In general, we buy bagels, we live in a neighborhood with many Jews, and I have a convenient Deli that sells bagels that have nothing to envy to the baked-in NY. Bagels are a bread invented in the U.S., something rare among bread. I always buy the “baker’s dozen” (this always make me happy, because this marketing concept doesn’t exist in Chile) that are 12 plus one. And if I go with my kids they always get a free mini-bagel, the place is very neighborly.
This recipe is somewhat tricky, and you must begin a day or two in advance to get the best flavor.
The photo above is not fully representative because my husband freezes the bagels before I take pictures, so they suffered a bit.
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for 12-14 bagels
- 1 cup poolish (essential to the final flavor)
- 1/2 teaspoon instant yeast
- 1/2 cup warm water
- 3 1/2 cup bread flour
- 2 teaspoons salt
- 1 1/2 tablespoon of honey
- dry semolina for dusting
for the poolish,
- 4 cups bread flour
- 4 cups warm water (18-20C)
- 1/4 teaspoon instant yeast or 3/4 teaspoon fresh yeast
- For the poolish: Mix all ingredients in a large bowl. Mix with a fork or wooden spoon for 1 minute. Cover with plastic wrap and leave on the counter for 3-5 hours or until you see this abundant bubbles. Refrigerate overnight.
- For the bagels: Measure 1 cup of the poolish and leave on the counter for 1 hour to warm up a bit.
- Stir the yeast into the water to dissolve and let stand 3 minutes.
- Combine the sourdough, flour, salt, and honey in a bowl, then add the water and yeast mixture.
- Mix all ingredients into a ball and knead on floured the counter for 15 minutes. The dough should feel firm, dense, and elastic.
- Cut the dough into 12 to 14 portions. Form balls, cover with a clean kitchen towel and let stand 5 min.
- Prepare a baking sheet, cover with silicone paper, and sprinkle with semolina.
- To form the bagels, make a hole in the center of each ball with your thumb. Keeping the thumb in the hole, spread the dough around to make it bigger. If the dough resists or breaks, let it rest while working for another ball.
- Place the bagels on the baking sheet. Cover and let rise by 1 1/2 hours.
- Refrigerate for 6 hours or overnight.
- Pre-heat the oven to 475F or 240C.
- Prepare another baking sheet with silicone paper. Sprinkle with semolina.
- Remove the bagels from the fridge 30 minutes before you want to start baking.
- Fill a large pot with water, at least about 10 cm deep. Place over high heat and wait until it boils. Reduce heat to keep water boiling gently.
- Place 2-3 bagels in boiling water; they will sink and then surface within 15 seconds.
- After 1 minute, turn them over and boil for another minute.
- Remove with a slotted spoon, put them in the prepared baking sheet, leaving at least 5 cm. Between each one. If you want you can sprinkle sesame or poppy seeds on top.
- Bake for 10-12 minutes until golden.
- Let cool 30 minutes before eating.
Recipe translated and adapted from
Crust and crumb book of Peter Reinhart