B is to Michael Ruhlman as I am to Dorie Greenspan – chef meets baker. So when B sent me an RR (Ruhlman recipe) for homemade bagels he wanted to try together Sunday, it seemed like the perfect B&B activity.
Don’t be alarmed – they’re not that difficult. “But I can go to the D&D/Murrays/Manhattan Bagel/Einstein Bagel/:::INSERT YOUR FAVORITE BAGEL PLACE HERE::: and get bagels with much less effort” you say. Ya, but not THAT much less effort. And you get about a dozen bagels making them yourself for the price of 3/4 of one purchased, probably slightly stale bagel. AND YOU MADE YOUR OWN BAGELS. ‘Nuff said.
Less talk, more bagel pics.
B&B’s Bagels (Thank you, Michael Ruhlman!):
For Sunday morning bagels -
SATURDAY NIGHT - Make Sponge, can be done very quickly, even with a Saturday glass of wine in you
- 500 grams flour/18 ounces/ 3.5 cups
- 500 grams water/18 ounces/ 2 1/4 cups
- 3 grams active dry yeast/3/4 teaspoon
- Combine the ingredients in the bowl and mix with whisk till the ingredients are combined. (Dummy proof…)
- Set aside at room temperature until you wake. (Extra dummy proof…)
SUNDAY MORNING: Make the Bagels
- 18 grams kosher salt/.6 ounces/1 tablespoon
- 18 grams honey/1 small tablespoon
- 18 grams malt syrup/1 tablespoon (you can find it at Whole Foods)
- 446 grams flour/16 ounces/ 3 cups
- Baking Soda (1/2 tablespoon for every 2 liters/1/2 gallon water)
- SEEEEEDS! Poppy seeds, sesame seeds, flax seeds, coarse salt, garlic salt
- Add salt, honey, malt syrup, and flour to the sponge, the flour last. Attach dough hooks to your mixer and mix at low speed for 8-10 minutes. (If you dont have a stand mixer, grow those arm muscles and use a rolling pin).
- Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes.
- While the dough is resting place a wide, fairly deep pot filled with water on the stove to heat (measure the water so you know how much baking soda to use). Once the water comes to a simmer add the baking soda. Pre-heat your oven to 450 degrees.
- Divide the dough into 12-13 (4 oz) pieces. Round each piece and set aside to rest for a few more minutes, covered.
- To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise. We made everything bagels, poppyseed bagels, salt bagels (all seeds and spices on top of course), and sunflower, flaxseed raisin bagels (everything mixed inside with fresh cinnamon on top).
- After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it’s ready to boil.
- While your bagels are in their final rise bring your water to a simmer, then add the baking soda.
- Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon. I like to bake them on a half-sheet pan lined with parchment paper.
9. Sprinkle with the SEEDS!!
10. Bake at 450 degrees F for 12-13 minutes or until golden brown.
Yield: 12 bagels
Instructions are a bit of a novel, but again – don’t be afraid of this. It’s really actually very easy. And 12 hours from start time (over half of which is sleep), you’ll have homemade bagels (they freeze really well too).