Bruce Ezzells Bagels Recipes

BAGELS FROM SCRATCH

Steps:

• Combine the flour and water with 20 grams (1 tablespoon) of the malt syrup, 25 grams (1 tablespoon plus 1 teaspoon) of the salt, and all of the yeast in the 6-quart bowl of a heavy-duty stand mixer and mix with the hook attachment on the stir setting until the mixture forms a shaggy dough. Increase the speed to low and knead until the dough is no longer sticky and springs back when pressed with a finger, about 10 minutes. It may still be slightly tacky, which is okay. If the dough gets stuck on the hook at any time during the mixing, stop the machine and pull the dough off the hook, pushing it to the side of the bowl so that it can continue kneading.
• Move the dough to the counter and shape into a ball. Place in a tall 2- to 4-quart transparent container, pressing down the top to flatten the dough. Mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough is about 1 1/2 times its original size, 1 1/2 to 2 hours. Meanwhile, line two half sheet pans with parchment paper and have standing by.
• When the dough has increased to 1 1/2 times its original size, punch the dough down and transfer to a cutting board. Cut into 12 (4-ounce) pieces and cover with a clean kitchen towel. Working with one piece at a time, roll each into a 16- to 18-inch-long snake, making sure to pop any large air bubbles, and then wrap around the palm of your hand twice to form a tight circle. With the seam side down and the snake still around your hand, roll your hand across the counter to seal the ends together. (Sometimes my wood board gets so dry, the dough just slides. If that happens, moisten the surface lightly with water. A spritz bottle is perfect for this.) Continue rolling on the counter to seal the seam all the way around the bagel. Transfer to the prepared pans and repeat with the remaining dough, evenly spacing 6 bagels on each tray. Cover with plastic wrap and refrigerate, preferably in the coldest part of your fridge, for 18 to 24 hours. (Tip: I place metal ramekins, the kind you might serve melted butter in, in the corners of the first pan so that I can stack the second pan on top of it without crushing the bagels below. This will save a lot of refrigerator space.)
• When ready to bake, preheat the oven to 450 degrees F and place a rack in the center position. You'll be boiling, then baking the bagels, so you'll need to set up a work area around your cooktop. You'll need to drain the bagels as they come out of the water (a wire rack over a pan or even a kitchen towel will suffice) and you'll need a fresh piece of parchment to put them on for baking.
• Remove one pan of bagels from the refrigerator and set by the cooktop until they soften and register between 60 and 65 degrees F, about 30 minutes.
• Meanwhile, bring a gallon of water to a boil over high heat in a wide pot, along with the remaining 80 grams (1/4 cup) of malt syrup and 50 grams (3 tablespoons) of salt. Once the water boils, reduce the heat to a gentle, not rolling, boil. At this point, remove the second pan of bagels from the fridge so they can warm up while you cook the first batch.
• Check the temperature of the first pan of bagels. If they're at 60 degrees F, carefully place three into the boiling water, making sure they don't overlap. (Use your fingers for this.) Boil for 1 minute, flipping if they rise to the surface in 30 seconds or less. (Don't worry if the bagels don't fully rise to the surface.) Remove the bagels with a slotted spoon and set them on the rack to drain and cool. Repeat with the other three bagels. As they drain, replace the parchment on their original pan (trust me, they'll stick if you use the old paper again) and then move the bagels back to it.
• Bake for 10 minutes, then rotate the pan and continue baking until the sides of the bagels are golden brown and the bottoms are firm, 10 to 15 minutes. Remove the pan from the oven and transfer the bagels to a cooling rack.
• Repeat the same steps with the second pan of bagels.
• Let all of the bagels cool at least 10 minutes before serving. If you're not planning to eat all of them in one sitting, slice the cooled bagels, then wrap in plastic wrap, transfer to a gallon-size zip-top freezer bag, and freeze until ready to eat. To reheat, wrap frozen bagels in a paper towel and microwave on high to thaw, 30 seconds to 1 minute, then toast if desired.

THE REAL NEW YORK BAGEL RECIPE

Steps:

• In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
• Cover with plastic wrap and keep at room temperature for 2+ hours.
• After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
• Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
• Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
• Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
• Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
• Shape each ball into a bagel by pushing your thumb(s) through the middle.
• then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
• Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
• Let rise under plastic wrap for 20 minutes then place in refrigerator.
• Refrigerate for at least 3 hours or preferably overnight.
• Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
• Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
• When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
• Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
• Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
• Repeat with all other bagels.
• Place parchment paper in your sheet pans or cookie sheets.
• Spread corn meal evenly and lightly on parchment paper.
• Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
• Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
• Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
• Turn oven down to 450 deg F. as you place pan(s) in oven.
• Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
• Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
• Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

BRUCE EZZELL'S BAGELS

Steps:

• To make the sponge, combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for 4 -12 hours. Do this before going to bed if you want fresh bagels in the morning.
• Add salt, honey, malt syrup, and flour to the sponge, the flour last. Attach dough hooks to your mixer and mix at low speed for 8-10 minutes. This is a stiff, bucky dough so don't walk away from the mixer if it has a tendency to walk across your counter top.
• Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes.
• Preheat oven to 450 degrees. Place a baking stone in the oven.
• Divide the dough into 6 equal pieces. Round each piece and set aside to rest for a few more minutes, covered.
• To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise.
• Bring your water (in a wok or large pot) to a simmer, then add the baking soda.
• After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it's ready to boil.
• Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon and place on a clean tea towel.
• Sprinkle them with sesame, poppy seeds, salt or whatever you prefer immediately after removing them from the water, and place on parchment paper.
• Slide parchment paper onto baking stone and bake for 12-13 minutes or until golden brown.