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Pre-Ferment:
In a medium sized bowl, stir the flour with the yeast. Make a well in the center of the dry ingredients and pour in the water.
With a metal scraper or wooden spoon, work the flour into the liquid, until
all the flour has been moistened. Place into a medium sized container that has been
lightly oiled, cover, and let
it sit (ferment) at room temperature (about 70 degree F - 21 degree C) for 12 - 18 hours.
(It will rise and become nice and spongy.)
Bagel Dough: In a
large bowl, stir together the flours, yeast, malt powder, and salt.
In
the bowl of your electric stand mixer, fitted with the dough hook,
place the water, Pre-Ferment, and flour mixture.
Knead the dough on 1st speed for five
minutes. Increase your mixer speed to 2nd speed and continue to knead the dough
for 3 to 4 minutes or until the dough cleans the bowl and is smooth and elastic.
To check to see if the dough is fully kneaded, use
the 'windowpane' test. (See video for demonstration.) To do this, start with a
small fistful of dough, and with moistened hands, gently stretch it. For a fully kneaded dough you should
be able to stretch the dough quite thin, without it tearing. If the dough tears
easily, knead for another minute or two.
Place your dough in a large
bowl that has been lightly oiled. Turn the dough once so
the top of the dough has a light coating of oil (this prevents a crust from
forming on the top of the dough). Cover with plastic wrap and let proof
(ferment)
at room temperature (about 75 degree F) (24 degree C) for 30 minutes.
Next, turn out your dough onto
a lightly floured surface. You want the top of the dough to now be on the
bottom. Divide the dough into 12 equal sized pieces (about 97 grams each).
When you divide the dough use a pastry scraper or knife and cut, don't pull or
stretch, the dough.
Take one piece of the dough
and, on a lightly floured surface, pat into a rectangle.
Fold over the top third of dough and
gently seal.
Then take the top of the dough and fold it another third and gently seal. Then
take the top of the dough and fold it to the bottom edge of the dough and
seal. (See video for demonstration.) On an unfloured surface, place the palms of your hand on the top of the dough
(seam side down) and gently roll it
back and forth to seal the edges of the dough. Place the log of dough
(seam side down) onto a lightly floured baking sheet. Repeat this process
with the other pieces of dough. Then cover with plastic wrap and let proof
(ferment) for about 30 minutes at room temperature.
You will need 2 baking sheets
lined with parchment paper. Lightly oil or spray the parchment paper with a non
stick vegetable cooking spray.
After 30 minutes, working with one portion of
dough at a time, on a unfloured surface, roll the dough back and forth, using
both hands with even pressure (working from the center outwards), until you have
a 10 inch (25 cm) long rope. (Lift the rope periodically as you roll to make sure
it's not sticking to the counter.) Then form the rope into a circle, looping
it around your hand. Take the
two ends and seal. Roll the ends on the counter to seal. (See video for
demonstration.) Place 6 bagels onto each lightly oiled baking sheet. Cover
loosely with plastic wrap that has been lightly oiled or sprayed with a non
stick vegetable spray. Let sit at room temperature about 20 minutes then place the baking sheets, with the bagels,
in the refrigerator to chill overnight (adds flavor).
Next morning, preheat your oven to 450
degrees F (230 degrees C). Have your oven rack in the bottom third of your oven.
Place a pizza stone on the oven rack. Also, place a cast iron frying pan on the
floor of your oven (we will be placing ice cubes in the frying pan to create
steam).
In a large skillet or Dutch
oven, place 8 cups (2 liters) water. Cover and bring the water to a boil over
high heat. Then add 3 tablespoons (60 grams) of honey.
Next, gently place 3 bagels into the boiling water.
Boil for about 45 seconds, then turn the bagels over, with a spoon, and boil for
an additional 45 seconds. Remove the bagels from the water using your wire
skimmer, drain, and
place the bagels onto a pizza paddle (can also use the back of a baking sheet) that has been sprinkled with fine
cornmeal or semolina. If desired, sprinkle the tops with sesame seeds. Repeat
the process with another 3 bagels.
Transfer 6 bagels onto the
hot pizza stone, spacing several inches apart. Quickly place about 8 ice cubes
into the hot cast iron frying pan (this creates steam). Bake the bagels for
about 14
minutes or
until golden brown. (If you tap the bottom of the bagel it will sound
hollow.) Remove from oven and place on a wire rack to cool.
While the 6 Bagels are baking,
boil the remaining 6 bagels. Again, place on the pizza paddle that has been
sprinkled with fine cornmeal or semolina. If desired, sprinkle the tops with
sesame seeds and bake. The Bagels are best the day they are made but can be
covered and stored for a few days at room temperature or they can be frozen.
Makes 12
Bagels.
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