Fresh Bagels
Ingredients:
Makes 6 bagels 150 grams each
Poolish:
1g active dry yeast
150g water
150g bread flour
Dough:
200g water
400g bread flour
20g sugar
8g salt
Method:
Whisk the poolish water and yeast together until dissolved. Add the flour and mix until smooth. Ferment at room temperature for a total of 8 hours.
During the last two hours of fermenting the poolish, mix the doughs flour, water, and salt together. This will be the autolyse (time allowing the water to hydrate the flour).
Now add all ingredients to a stand mixer to mix until smooth.
Bulk ferment the dough for 3 hours at room temperature.
Divide and shape into tight dough balls weighing 150 grams each. Then dust each with flour. Allow to rise at room temperature for 2 hours.
Preheat your oven to 450 degrees Fahrenheit.
Poke a hole in the center of each dough all and stretch. The hole should be around 1 inch thick.
Add a pot of water to the stove on high heat. Add a Tablespoon of sugar (12.6 grams) for every 6 cups of water.
Boil the bagels raw for a minute on each side. Place onto a cooling rack and immediately dip in proffered toppings (everything seasoning, poppy seed, sesame seed, etc).
Bake bagels for 20 minutes with steam. After, flip the bagels over and bake for another 20 minutes.
Cool on a rack before cutting. Enjoy!
Julian Sisofo
