Handmade Artisan Bagels
How to made some amazing handmade artisan bagels.
Equipment
- 1 Bowl
- 1 Electric mixer with dough hook or by hand
Ingredients
Poolish
- 400 grams all purpose flour
- 1 tsp active dry yeast
- 500 grams warm water
- 1 tsp barley malt
Bagel Dough
- 1 Poolish above
- 375 grams bread flour, but you could use all purpose
- 30 grams honey
- 17 grams kosher salt
Boil Bagels
- 3 quarts water
- 1 tbsp baking soda
- 1 tbsp honey
Toppings
- 1 egg white
- topping of your choice or plain
Instructions
Poolish
- Add all ingredients in poolish and let rest two hours at room temp or overnight in the refrigerator. I prefer overnight.400 grams all purpose flour, 1 tsp active dry yeast, 500 grams warm water, 1 tsp barley malt
Bagel Dough
- add poolish1 Poolish above
- Add rest of ingredients375 grams bread flour, but you could use all purpose, 30 grams honey, 17 grams kosher salt
- Mix and knead dough for 5-7 minutes. I used a Kitchen Aid Mixer but it can be done by hand.a Kitchen Aid Mixer
- let rest at room temp for 2 hours
- Optional, but I cover the dough and place in refrigerator overnight. Best Flavor
- Weigh Dough and form into balls. 120-160 gram balls.
- Form bagels and place onto lightly greased parchment paper.
Boil Bagels
- preheat oven to 425 degrees
- Boil bagels for 30 seconds per side. I start with bagels face down3 quarts water, 1 tbsp baking soda, 1 tbsp honey
- drain and place back on parchment paper
Topping and Bake
- brush on egg white and top bagels.1 egg white, topping of your choice or plain
- bake at 425 degrees for 20 minutes
- Turn off oven and crack the door and leave bagels in the oven for 10 minutes and crack the door and leave the bagels in the oven
- Cool on wire rack and enjoy!