How do they make bagels? Is boiling involved?!

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Yes boiling is involved...however not many bakeries use that process any longer..... too time consuming...

Here is a recipe my step father used...

The recipe calls for white flour, but you'll also get good results with a half-and-half mixture of white and wholewheat, or white and rye. Just make sure it's bread flour (sometimes labeled "strong"). The yeast should be active yeast - the kind you reconstitute in warm water before adding to the flour....

1 tsp. active yeast
1 tbsp. sugar
1 tbsp. butter or margarine
Approx. ? cup milk
1 tsp. salt
1 egg, beaten
3 cups white bread flour

Dissolve the yeast in half a cup of warm water, along with half the sugar. Leave to stand for ten minutes or so, or until it starts to froth.

Mix the butter and the milk, and warm it gently until it just starts to melt. You can do this either on the stove top or in a microwave.

Add the yeast, milk, remaining sugar, salt and beaten egg to the flour, and mix thoroughly to make a firm dough. If, after mixing, the dough's wet and difficult to handle, add a little more flour. If it's too dry, add more milk or water. Turn it out onto a floured board and knead for about five minutes.

Put the dough back into the mixing bowl, cover with a towel, and leave in a warm place for about an hour, by which time it should be well risen.

Return the dough to the floured board. Knead it again for a few minutes, then divide it into eight or nine equal-sized portions. Roll each of these pieces out into a cylinder shape, about eight inches long and as thick as an adult's thumb. Don't worry if the size isn't exactly right or if it looks a bit ragged - this won't affect the taste.

Form each of the cylinders into a ring, pinching the ends together. Let them stand on the floured board for another 15 minutes, until they are just beginning to rise again.

Bring a large pan of water to the boil, then let it simmer gently. Using a slotted spoon or a fish slice, gently drop each bagel in turn into the water. As soon as it rises to the surface, remove it and place it on an oiled baking sheet.

Put the baking sheet into a pre-heated oven 400degrees Bake for about 20 to 30 minutes, or until the bagels are nice and crisp and golden brown. Turn them over about half way through the cooking time.

Cool the bagels on a wire rack.


Happy baking...........

Homemade bagels

Sponge (4 to 12 hours before baking; do this before you go to bed if you want fresh bagels for breakfast or brunch, only takes a minute)
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 of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for at least 4 hours. Do this before going to bed if you want fresh bagels in the morning.

To Make the Bagels
18 grams kosher salt/.6 ounces/1 tablespoon
18 grams honey/1 scant tablespoon
18 grams malt syrup/1 tablespoon (you can substitute molasses if you wish)
446 grams flour/16 ounces/ 3 cups
Baking Soda (1/2 tablespoon for every 2 liters/1/2 gallon water)
Poppy seeds, sesame seeds, coarse salt or other garnish (optional but recommended

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. This is a stiff, bucky dough so don’t walk away from the mixer if it has a tendency to walk across your counter top. I’ve had more than one mixer hit the floor and it is distressing. (This can also be mixed by hand.)

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). When I boil I typically use a pan like a wok filled with water. 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.

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. They can also be baked on a pizza stone.

Sprinkle them with sesame, poppy seeds, salt or whatever you prefer immediately after removing them from the water, or alternately, brush with an egg wash and sprinkle after that.

Bake at 450 degrees F for 12-13 minutes or until golden brown

**** you