How to make bagels? First of all where did they come from and how did they get here. It is not exactly certain when bagels first came from to the USA from their origins in Eastern Europe. Bakeries turning out bagels existed on the Lower East side of New York by 1900. What is certain, is the popularity of this “roll with a hole”.
So, how to make bagels? The dough consists of good high gluten flour at about 58% hydration, and some aggressive kneading followed by a long slow rise in the refrigerator. Firstly form familiar rings from the dough. Let the rings rise for about 30 minutes. Boil the inner tubes for about 90 seconds. Next boil for another 90 seconds on the other side. Remove and top with my “everything” mixture. This includes garlic, sesame seed, onion, caraway seed, black pepper and kosher salt.
I then slide them onto a hot baking stone in a 500 F oven and bake for about 10 minutes, turning once to assure even browning. Transfer the bagels to a rack to cool. A small amount of malt extract in the boiling water gives a nice shiny exterior, and the crumb is soft and chewy.
Seal the bagels in Ziploc bags frozen for later use.
