Oct 16, 2012
Bagels | Tuesdays with Dorie | Baking with Julia
Bagels. Dough boiled in sweetened water and then baked.
This bagel recipe is so different from others I have tried. A major difference is that the dough is very wet and sticky. In addition, these bagels didn't require a second rise and were ready to float in the boiling water almost immediately.
The recipe is kind of overwhelming when you first read it (three pages of instructions!), but it is really worth it because these bagels are the real deal. It's not as complicated as it seems. Just read the recipe all the way through. I did not read the part about how you have to turn the oven off and let the bagels sit there for five minutes, and then open the oven door and let them sit there for five minutes more. My second batch was glazed and ready and had to sit for an extra ten minutes.
Regardless, the process is miraculous.
Mix the dough, let it rise, deflate it, and let it sit in the refrigerator overnight.
Shape the bagels, boil them in sugar water, glaze and seed them, and then bake them in a steam oven.
For my toppings, I used poppy seeds and onion flakes soaked in water.
This dough yields ten bagels. You can make the dough up to two days in advance, so the idea of having fresher than fresh bagels for breakfast is really possible by making one batch of five one day, and the other batch of five the next day.
This recipe is from the book Baking with Julia by Dorie Greenspan. If you would like the recipe for these awesome bagels, visit this week's host of Tuesdays with Dorie, Heather, of Heather's Bytes. She also offers some variations, including using some whole wheat flour.
Try these. Don't be intimidated!
I am participating in Tuesdays with Dorie. You can find other bakers' experiences with this recipe here.