homemade bagels made in the food processor. a small batch to not overwhelm the machine.
Prep Time 1hour
Cook Time 1hour
resting and rising 1day
30gvital gluten(optional, if you have a good bread flour I would omit it)
100gripe 100%-hydration sourdough starter
225g(about 1 cup)ice water
1g(about 1/2 tsp) instant yeast(optional, if the weather is warm and your starter is active you can omit)
8g(1 tsp fine) salt
8g1 1/2 tsp. sugar(you can also use honey or omit entirely, the sweet is a classic Montreal style bagel addition)
15gnon diastic malt syrup (I use golden malt extract from a brewing supply store, sometimes instead of sugar or honey I just up the malt syrup amount)
25gnon instant powdered milk(this is also optional, I've subbed milk for the water or omitted entirely if Idon't have it on hand)
Seeds for toppingoptional
1T.baking soda for boiling
Combine the flour, starter, water, yeast, salt, sugar, malt, and milk powder in the bowl of a food processor fitted with the dough blade.
Mix until the dough is very smooth and strong, almost rubbery, about 2-5 minutes.
Turn the dough out onto an unfloured surface and form into a smooth ball; the surface should feel satiny and tight.
Cover the dough loosely with plastic wrap or a towel and let it rest for 30 minutes.
Divide the dough into 8 pieces of about 85 g each.
Meanwhile, line a cookie sheet with parchment paper.
To shape each bagel, roll the dough into a cylinder about 8 – 10 inches long without tapering the ends. Wrap the cylinder around your hand, with the ends overlapping by about two inches in your palm. Roll your palm on the counter or between both palms to smash the ends together. (Note: if the dough is a little dry, give it a spritz of water or wet your hands before before shaping. This helps it roll more easily and helps the ends stick to each other.)
Place the bagels on the prepared cookie sheets, slip into a large food-grade plastic bag or cover with plastic wrap, and refrigerate, or leave in a cool (45-55F) spot for 8 hours or over night
In the morning, preheat the oven to 450F
Bring a large pot of water to a rolling boil. Do not remove the bagels from the refrigerator until you are ready to boil them. Add the baking soda to the water once it is boiling. You can also- or instead- add malt syrup to the water.
Meanwhile, place a cooling rack on the counter with a dishtowel underneath it, and place the topping seeds, if using any, on a small plate in a shallow layer.
Drop the bagels, three or four at a time, into the vigorously boiling water for 20 seconds. They may or may not float right away, but they should float by the time the 20 seconds are up. If they float right away so the tops are not submerged initially, flip them over about halfway through the boil. Remove the bagels from the water to the cooling rack with a slotted spatula. Let them drain for about 30 seconds before pressing them, top down, into the seeds and replacing them back onto the parchment-lined cookie sheets. Turn the oven down to 400F once the bagels are in. Bake until golden brown, about 20 minutes. Cool on a wire rack.
bagel dough is quite stiff- if you are concerned about the motor of your machine you can switch to hand kneading once the ingredients begin to combine though this can be a work out.