Bagels 

Made without commercial yeast. Not as hard as they sound. This is a large recipe for my bosch mixer.

~Bring medium size pot of water to a boil and add 1 oz honey. Preheat oven to bake 500*.

~Boil 2-3 bagels 30 seconds each side. They will float and form a thin crust. Transfer back to the sheet pan using slotted spoon.

~Bake at convection bake 400* 20-25 minutes. They should be puffed, light golden brown and feel light to the touch.

Cool on rack but eat one while warm!
~In bosch mixer combine:
30 oz warm (or not warm) water
18 oz active starter
1/3 c sugar
54 oz white artisan bread flour
1 heaping T salt
Dough is stiff so mix 5 minutes to combine. Cover and let rest: *1 hour

Knead again just briefly into a semi-smooth dough.

~Rise: *8-10 hours at room temperature in 2 gallon jar. Now, I sleep longer than that so DON'T use warm water so it can rise overnight 12 hours on the counter. But I think my starter, springtime, can rise this in 7-8 hours.

~Gently turn out onto floured counter and flatten into a rectangle with light fingertips. Divide with bench scraper into 20 pieces - 5 oz each.

Gather the ends lightly like a dumpling. Gently tuck and stretch into tight balls. Let rest on the lightly oiled 2/3 size sheet pan for 10-15 minutes to relax the gluten.

Poke through the center and with your index fingers roll it to stretch the opening to an inch and a half (it will shrink back when you put it in the sheet but that's OK). Cover with wet bread towel and rest 15-20 minutes. Dough should puff up only slightly.

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