HOMESTYLE BOILED BAGELS WITH EVERYTHING SPICE

EVERYTHING SPICE

INGREDIENTS:

• 1 TBSP – CRISPY GARLIC (OR GARLIC FLAKES)
• 1 TBSP – CRISPY SHALLOT (OR ONION FLAKES)
• 1 TBSP – WHITE SESAME SEED
• 1 TBSP – BLACK SESAME SEED
• 1 TBSP – POPPY SEED
• ½ TBSP – FLAKEY SALT (JACOBSEN’S OR MALDON)

METHOD:

1. COMBINE ALL INGREDIENTS AND MIX WELL, STORE IN A SEALED CONTAINER UNTIL READY TO USE

BAGELS (FULL RECIPE)

INGREDIENTS:

• 105G [4 OZ] – WHOLE MILK (95F)
• 760G [27 OZ] – BREAD FLOUR
• 35G [1.25 OZ] – SUGAR
• 15G [0.5 OZ] – DRY ACTIVE YEAST
• 445G [15.5 OZ] – H2O (90F)
• 9G [0.3 OZ] – SALT
• 5G [0.15 OZ] – DIASTATIC MALT POWDER (NOT NECESSARY)

METHOD:

1. WHISK SUGAR AND YEAST INTO WATER AND ALLOW TO BLOOM FOR 10 MINUTES
2. ADD ALL OTHER DRY INGREDIENTS TO THE KITCHEN AID BOWL, MIXING WELL
3. ONCE THE LIQUID MIXTURE HAS BLOOMED WHISK AGAIN AND SLOWLY ADD TO THE KITCHEN AID BOWL WITH THE MACHINE ON SLOW
4. AFTER ALL OF THE LIQUID HAS BEEN ADDED, USE A SPATULA TO SCRAPE DOWN THE SIDES AND MIX ON MEDIUM-MEDIUM-LOW FOR 8-10 MINUTES
5. WHEN DOUGH HAS FORMED AND IS SMOOTH REMOVE FROM THE MIXER AND ROLL INTO A TIGHT BALL BY FOLDING SIDES UNDERNEATH INTO ITSELF
6. PLACE INTO A GREASED (OIL OR BUTTER) LINED BOWL AND COVERED WITH DAMP KITCHEN TOWEL
7. ALLOW DOUGH TO PROOF ON THE COUNTER UNTIL DOUBLED IN SIZE (1.5 TO 2 HOURS)
8. KNOCK DOWN DOUGH, REMOVE FROM BOWL AND PORTION INTO 12 100-105G (3.5-3.7 OZ) PORTIONS
9. ROUND EACH PORTION INTO A BALL (NO FLOUR ADDED) AND BENCH REST FOR 20 MINUTES COVERING AGAIN WITH THE DAMP TOWEL
10. USING YOUR INDEX FINGER AND THUMB PRESS A HOLE THROUGH THE CENTER OF THE DOUGH BALL AND STRETCH EVENLY TO PRODUCE BAGEL SHAPE
11. COOK FOR 1 1/2 MINUTES ON EACH SIDE IN A POT OF SIMMERING WATER, ENSURING NOT TO OVERCROWD THE POT (BAGELS SHOULD HAVE ENOUGH ROOM TO FLOAT)
12. REMOVE FROM POT AND PLACE ON A GREASED/PARCHMENT LINED BAKING SHEET, BRUSH WITH EGG WASH AND ADD ANY TOPPINGS YOU WOULD LIKE
13. BAKE IN A 430° OVEN FOR 20 MINUTES
14. COOL ON AN OVEN RACK UNTIL ROOM TEMPERATURE

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