Bagels...a recipe for later

Bagels - Hand Mixed

Source: Hors d'oeuvres Cook Book. (1981)

Edited Jan. 2015

Using the hand mixed ­­ Autolyze, Stretch and Fold Method

1000g flour

560 g water

14g yeast

26g salt

40g honey

(or sugar)

3 quarts water with 1 tablespoon of sugar (or Honey)

Egg Glaze (egg yolk beaten with 1 tablespoon water)
poppy or sesame seeds

Parchment Paper

Mix flour, water and honey in a dough pail.

Let rest (autolyze) for 30 minutes.

Mix the yeast with a tablespoon or two of water. Add to the flour

mixture along with the salt.

Mix by pinching, stretching and folding. Let rest

for 20 to 30 minutes (Autolyze).

In the next hour, stretch and fold three more times. After the

last fold, cover and set aside to rise. Dough should double.

Because of the amount of yeast it will double quickly.

Tip out on to floured board and divide into three pieces. Working

with one third at a time, roll into log and cut into eight pieces

for full size bagels or up to 16 equal pieces for cocktail size

bagels. To shape, knead each piece into small ball and poke

thumbs through centre. With one thumb in hole (hole should be at

least 1/2 inch) work fingers around perimeter, shaping ball into a small donut

like shape..

Place bagels on a floured board or tray and let stand 20

minutes.

Bring water­ sugar mixture to a boil in a 4 to 5 quart pan; adjust

heat to keep it boiling gently. Line baking sheets with parchment

or lightly grease a baking sheet and sprinkle with cornmeal.

Lift bagels carefully and drop into water (about 4 to 6 at a time

depending on size) boil gently for 1 minute turning only once (30

seconds each side).

 Lift out with slotted spoon and drain very briefly on paper towels,

and place on baking sheet.

 Brush with egg yolk glaze, sprinkle with seeds and

bake in a 400° oven for 20 minutes or until richly browned. cool on racks