BOB BOILEN’S BAGEL RECIPE

BOB’S BAGELS

For best results, make the dough one day and bake the next

• Two teaspoons instant or rapid-rise active dry yeast, preferably SAF brand

• A scant less than 1 1/2 cups warm non-chlorinated water (80 degrees)

• 650 grams (about 4 cups) of King Arthur bread flour

• 2 teaspoons salt

• 3 tablespoons barley malt syrup

• ¼ cup (2 ounces) of starter (you can try skipping the starter, but if you do, then use 620 grams of flour.

How to make the starter

Mix about ½ cup of non-chlorinated water with ½ cup of rye flour. Mix into a liquid paste in a bowl, covered with plastic wrap. Leave at room temp and feed a few tablespoons of rye flour and some water to keep it liquid, but at a consistency similar to a paste. Do that for a week. (I store this in the fridge after I’ve used it, and a few days before I am going to make bagels, I pull it out of the fridge and feed it some rye flour and water once a day.

MAKE THE BAGELS

1.- 1 ½ cups of warm water so it’s warm to the touch 80° (I put it in the microwave for 25 seconds)

2. Add 2 teaspoons of yeast to the water - let the yeast settle to the bottom (takes a few minutes) (or stir it)

3. Add 1 tablespoon plus 1 teaspoon barley malt syrup to the water

4. Add ¼ cup of the starter to the water and stir it all together

5. Combine 650 grams of flour and 2 teaspoons of salt in a bowl, then add all the liquids and mix for about 15 or 20 minutes. I use a bread machine to mix it together. If you use a hand or standing mixer, use the dough hooks. Start slow for about 4 minutes, then increase speed to moderate for about 7 minutes. Or just use your hands to knead until you get a well-mixed, smooth, stiff ball.

6. Roll the ball of dough onto your counter to roughly form a loaf, and then slice off portions that weigh between 4.0 and 5 ounces. I get about 8 balls.

7. Roll those portions into balls, placing each ball onto a baking sheet. I like to lay down parchment paper and spray it with a bit of oil.

8. Cover balls with plastic, let them sit for 5 minutes. (You’ll reuse the plastic)

9. Make the bagel shape. Take one of the bagel balls in your hand, and with your thumb on top and your middle finger on the bottom, pinch your fingers together until you get a hole, then form the bagel shape. An inch hole is a good place to start.

10. Cover all the bagels with plastic again and set a 5-minute timer.

11. Put bagels in the fridge overnight

12. Preheat oven to 450 (470 if. you like it darker)

13. Bring a large deep pan or pot of water to a boil. I like to use a pan with a lid to get it boiling faster.

14. Drop 3 or 4 bagels into rapidly boiling water for 1 minute. (They should float; if they don’t, then they didn’t proof. You can try leaving them out and letting them rise a bit, though I’ve never had that happen. I like to cover the pan to get the boil going quickly. Flip the bagels in the water. I find tongs help. Boil for 1 minute again.

15. Remove with a slotted spatula and onto a rack.

16. Put your toppings in a bowl and dip the bagel into the toppings. I use a mix of poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and kosher salt. I dip bagels on both sides.

17. You could sprinkle your parchment paper with a dusting of cornmeal. ( I don’t..I’ve just been lightly spraying the baking sheet with canola oil) Put bagels back onto baking trays and bake for 17 minutes or so… (check at 15 min…)

18. Remove from oven and place on a cooling rack, and wait at least 10 minutes to cool.

19. Eat with cream cheese, repeat :)

INGREDIENTS

• Rapid-rise active dry yeast, preferably SAF brand

• salt

• barley malt syrup

• starter (optional but better)

• King Arthur Bread Flour

• cornmeal (optional)

• Canola Oil baking spray (optional)

• Corn meal (optional)

• Bagel toppings (your choice)