Bagels - smaller recipe 

The same great recipe but sized for a 10 oz starter.

~In bosch mixer combine:
20 oz warm water
10 oz starter
3 oz honey or maple syrup
OR 1/4 c sugar
1 T salt
1 T + 1 t cinnamon (if using)
36 oz white bread flour
OR (5 oz whole wheat bread, 30 oz white bread flour)
~Add the last few ounces of flour as it mixes. Dough should be stiff but not dry but not sticky. It should feel pleasant to work with.

Cover and let rest 1 hour

~While dough rests, moisten 8 oz raisins in just a bit of hot water to soften and break apart any clumps of them.

(Moisten the dough with wet hands and sprinkle on just 1/2-1 t yeast if desired to lighten the crumb or just to save time.)

Knead again into a smooth but stiff dough. Rest and mix once more until very smooth and pleasant.

~If making cinnamon raisin bagels, work raisins into dough by hand on the counter at this point. They just won't combine in the mixer, and they break apart. Stretch and use fingertips to spread dough into a square or rectangle. Spread wet raisins and stretch as you pull it into a ball, allowing the raisins to disperse.

~Rise: 2-4 hours at room temperature in 1 gallon jar (Or two big bowls), until doubled. This depends greatly on temperature and if you've used the optional yeast.

Divide with bench scraper into:
14  5 oz each for full size bagels
24 barely 3 oz for minis

Tuck and stretch into tight balls, working the raisins inside.

Poke through the center and with your index fingers roll it to stretch the opening bigger than you need (it will shrink back but that's OK). Cover with wet bread towel and rest 15-25 minutes. Dough should puff up only slightly. If you haven't used the yeast they can rest for an hour or so, depending on temperature.

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

~Boil bagels. Put in and cover or partially cover to get maximum steam about 60 seconds, until they float and are puffed. Turn over and boil longer until very puffed, maybe 30 seconds more. Transfer to rack to drain. If you put wet bagels on the baking sheet they stick very badly.

Grease or coconut oil baking sheet well as they are prone to stick anyway.

~Bake at convection bake 400* 15-25 minutes (less time for the smaller ones). They should be golden brown and feel light to the touch.

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