This bagel recipe from Bakers Hannah and Siri talk you through everything you need to know to make chewy and flavorful bagels at home. Share your bagel making adventures with us on Facebook and Instagram.
BAGELS WITH NATURAL LEVAIN
Recipe from Siri and Hannah
Makes ~11 bagels at 175g each
Ingredient Bakers' % Mass (g)
Total Flour 100 1115
Bread Flour 90 850
WW Flour 6 56
Rye Flour 2 19
Levain 50 465
Water 65 605
Salt 2 19
Barley Flour 3 28
Total 218% 2,042 g
Liquid levain for bagel recipe
Bread Flour 100 184
Water 100 184
Starter 50 92
Barley Flour 3 6
Total 253% 465 g
1. Feed levain 12-16 hours before mixing. If using a mixer: incorporate all ingredients for 4 minutes on first speed, then mix on second for 6 minutes. If mixing by hand: incorporate all ingredients into a shaggy mass of dough, then develop the dough using the slap and fold method for approximately 10 minutes.
2. Let dough ferment for 1.5 hours in a warm space. Divide dough into 6oz pieces and then lightly pre-shape into rounds, cover and rest for 30-40 minutes.
3. Poke holes through the dough rounds and then enlarge the o-shape. Place on parchment lined sheet pans and retard in the fridge for 10-18 hours.
4. Fill a medium stock pot with water and add either 1T malt syrup, molasses, honey or baking soda. Boil bagels for about 1 minute and return to lined sheet pans, OR top bagels with seeds, if using.
5. Bake at 500 degrees F for 20 minutes and then 430 degrees F for 8-10 minutes.
TIPS FOR SUCCESS
When using a mixer for your dough, use water around 77F with the goal of your final dough being around 80F.
If mixing by hand you will want a slightly warmer water, around 85F
These temperatures are guidelines based on our production space - if you know you keep your home on the cool side you will see differences in fermentation time. Ways to curb this include using warmer water when mixing, letting your dough proof in the oven with the light on or on top of your refrigerator. Just a few degrees makes a difference!
When boiling your bagels, we have given you the guidelines on what to add to the water, but left the choice up to you. Here at Baker's Field, we use malt syrup because it imparts a complex sweetness and also encourages browning. Molasses will accomplish similar results but with a more molasses-y flavor, honey gives just the lightest floral sweetness and nor much browning, and baking soda only encourages browning without the added sweetness.