Monday, January 30, 2012


I am in a baking class right now.  It has been a super fun experience and I am learning a ton.  On Friday my Kitchen Scale came in so now I can start making all the yummy recipes from my baking class.  Last night I took a stab at bagels and they turned out wonderful.  These bagels are different than the ones you would buy at the store because they form a hard crust when you bake them (similar to french bread).  I think they are so tasty!

Here is the recipe in weight:
High gluten Flour 19.9 oz
Water 11.1 oz
Yeast (dry) 1 3/4 tsp
Malt syrup, Honey or brown sugar 1/2 tsp
salt 1 tsp
1 gallon of water
1/2 cup sugar
1/2-1 cup of corm meal
Hand full of ice

Preheat oven to 450
Activate the yeast in the water with the malt syrup, honey, or brown sugar.
Mix the flour and the yeast/ water/ sugar mixture until moist.  Add the salt.  Kneed until the gluten it activated (about 10 min by hand or 6 min in the mixer).  Form into a nice ball and proof on top of the warm oven until its doubled (about an hour).
Once proofed begin boiling 1 gallon of water and the half cup of sugar (food for the yeast) then form the bagels. Split into 3 oz balls.  Tucking under the ends and making the top nice and smooth.  Poke a hole in the center and twirl fingers around to make a nice even hole.  (you will want to make you hole bigger than you would want because it will rise.)
Once formed let stand for ten min.
Four at a time place bagels in boiling water/sugar mixture for one min on each side using a slotted spoon to flip. Bagels will do most of the rising in the water.  It is pretty cool. Then place on a towel.
After about 5 min or when the bagels are dry
Sprinkle corm meal on a baking sheet with parchment.
As soon as you put the bagels in the oven throw a handful of ice in the bottom of the oven to create steam.
Bake Bagels in the oven for 20-25 min.

Here is a similar recipe with more pictures and by volume

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