How To Make Bagels Breadtopia Vermont Sourdough Bagels Recipes

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

SOURDOUGH BAGELS RECIPE

Steps:

• 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
• In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)
• Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
• Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)
• Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
• Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.

EASY SOURDOUGH BAGELS

Steps:

• Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
• Knead the dough in a stand mixer with a dough hook on low speed for about 4 minutes, or by hand 6-8 minutes. The dough will be very stiff.
• Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to, sometimes I don't always remember both folds and it's okay).
• Pour out the dough onto a floured surface (a lightly floured tea-towel works great), knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
• Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) - they are known for sticking, so this will make removing them much easier.
• Cover the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
• Fill a large 12-inch skillet 1/2 to 3/4 full with water and add the tablespoon of soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
• When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
• Brush the bagels with an egg glaze (or milk) at this point if you wish, and top with your desired toppings.
• Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.

SOURDOUGH BAGELS

Steps:

• Gather the ingredients.
• Add the sourdough starter, water, flour, honey, and salt to a large bowl. Stir with a spoon to combine.
• Knead the dough with your hands until well mixed, about 5 minutes. Cover the bowl with a damp towel or plastic bag and let rest for 30 minutes.
• Stretch and fold the dough . Rest for another 30 minutes.
• Line a sheet pan with parchment paper. Lightly grease the parchment with spray oil.
• Divide the dough into 6 pieces weighing approximately 100 grams each.
• To shape the bagels, roll each piece into a rope approximately 12 inches long. Lightly moisten both ends of the rope, and then firmly press them together so the rope forms a closed loop. Make sure to let the ends overlap by about 3 inches so you get a nice strong seam.
• Place the bagels on the parchment and cover them with plastic wrap.
• Allow them to rise at room temperature for about 90 minutes, then put them in the refrigerator and leave overnight.
• Remove the bagels from the refrigerator and let sit for 60 to 90 minutes.
• Preheat the oven to 500 F. Bring a large pot of water to a boil. Add the baking soda .
• Add the bagels to the boiling water and poach for 2 minutes, flipping halfway through.
• Remove with a wire spider or slotted spoon and return to the greased, parchment-lined sheet pan. Sprinkle with seeds or salt if desired.
• Place in the oven and bake until golden, 15 to 18 minutes.
• Cool on a wire rack.

HOW TO MAKE BAGELS (BREADTOPIA VERMONT SOURDOUGH BAGELS)

Steps:

• Combine all dry ingredients. In the video I demonstrate both an all white flour version (Addendum video) and a half white, half bolted flour flour version (Part 1). If you opt for the half and half version, bolted flour can be purchased here or you can pass whole grain flour once or twice through a 40 mesh screen. Turkey Red flour is used in the video, but common Hard Red Spring wheat would also work very well.
• Add dry ingredients to water. If using a power mixer, first add water to the bowl of the mixer then gradually mix in dry ingredients until incorporated. Mix on lower setter for about 6 minutes. If hand kneading, add water to a large mixing bowl, gradually add dry ingredients to water until incorporated. Then turn out onto counter for 10-15 minutes of vigorous kneading. For the sourdough version: follow the video tutorial found at approximately the 5 minute mark of Part 1. (It is super easy to see visually).
• Initial Proofing: Place the kneaded dough into a covered bowl to ferment for an hour.
• Shaping: Divide the dough into 12 or 18 equal pieces (about 113 g each) and shape into bagels as demonstrated at the 10 1/2 minute mark of the Part 1 video. Place the bagels on dusted cookie sheets, cover with plastic and refrigerate overnight.
• Final Proofing (if necessary), Boiling, Topping and Baking: How you proceed at this stage depends a lot on the type of flour and yeast you used, and possibly your room temperature. Since a picture (or video in this case) is worth 1,000 words, I am going to save you the reading and instead force you to watch the videos Parts 2 and the Addendum to get the gist of this part. It is nothing extraordinarily complex so please do not fret.
• Basically, an all white flour bagel leavened with common commercial instant yeast will be ready to go into the boiling pot of water straight from the fridge. Whereas a sourdough and/or Bioreal yeast leavened bagel may need up to a few hours at room temperature to rise some before being ready to boil. Whichever path you take, the bagels will be ready to boil when they have risen a bit and are somewhat (not much) spongy to the touch.
• Baking Time & Temperature: Preheat your oven and baking stone to 500ºF. Bake topping side down on the bagel boards for 4 minutes then flip over onto the stone for an additional approximately 14-16 minutes. Just go by site on when they're done baking. Not all ovens bake the same. When the bagels have turned a light golden brown, they're likely done.