If you prefer a slightly smaller bagel, which is more traditional, you could make a baker’s dozen (13) and weigh out 4-ounce portions. Using a bench scraper, cut the dough into 12 equal pieces, either eyeballing it or using a scale to weigh out 4⅓-ounce/125-gram pieces. Using your fist, lightly punch down the dough to knock out some of the air, and turn it out onto a clean work surface. Cover with a damp towel and let the dough rise at room temperature until it has doubled in size, 1½ to 2 hours.ĥ. Gather the dough into a ball, dust it lightly with flour, and place it in a large, clean bowl, seam-side down. Tip: This amount of kneading, necessary to develop the gluten for a chewy bagel, is best done by hand, since the motor of the average stand mixer would strain against the very stiff dough.Ĥ. Continue kneading until there are no dry spots, then, adding more flour only if needed to prevent stubborn sticking, until you have a stiff but very smooth dough that is still slightly tacky, 15 to 20 minutes. Knead the mixture in the bowl several times, continuously folding it over and onto itself and pressing down firmly to bring it together in a solid mass, then turn it out onto a clean work surface. Pour in yeast mixture and the remaining 1¾ cups/420 milliliters lukewarm water, and mix, using the flexible spatula or wooden spoon, until the dough is shaggy.ģ. In a large bowl, combine bread flour and salt (and whole-wheat flour, if using), and make a well in the center. Let sit until the mixture foams, about 5 minutes.Ģ. Whisk in 2 tablespoons barley malt syrup and the packet of yeast until both dissolve. Pour ½ cup/120 milliliters lukewarm water into a small bowl. Scale (optional but recommended), a small bowl, a large mixing bowl, flexible spatula or wooden spoon, bench scraper, two large rimmed baking sheets, parchment paper, plastic wrap, a spider or slotted spoon, tea towel, a large Dutch oven, several separate large plates (if topping bagels), wire rack and a serrated knife.ĭavid Malosh for The New York Times. 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional).¼ cup/60 milliliters barley malt syrup, plus more as needed.Neutral oil, for greasing the baking sheets. ![]() For consistent measurements across brands, either weigh it with a scale, or use half the volume of Morton. Tip: When measured by volume, Morton salt packs more densely than Diamond, making it about twice as salty.
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