Bruce Ezzell's Bagels

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Found this recipe on Michael Ruhlman's blog (
500 grams bread flour
500 grams water
3 grams active dry yeast
18 grams kosher salt
18 grams honey
18 grams malt syrup
446 grams bread flour
baking soda (1/2 tablespoon for every 2 liters/1/2 gallon water)
poppy seeds, sesame seeds, coarse salt, cinnamon-sugar, dried minced onion, or other garnish (optional, but recommended)
1. For the Sponge: Combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for at least four hours and up to 10 hours.  Do this before going to bed if you want fresh bagels in the morning.
2. To make the bagels: Add salt, honey, malt syrup, and flour to the sponge, adding the flour last. Attach dough hook to your mixer and mix at low speed for 8-10 minutes. This is a stiff, bucky dough so don't walk away from the mixer if it has a tendency to walk across your counter top.
3. Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes.
4. After resting, divide the dough into 12-13 (4 oz) pieces. Round each piece and set aside to rest for a few more minutes, covered.
5. To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise.
6. After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it's ready to boil.
7. While the dough is resting place a wide, fairly deep pot filled with water on the stove to heat (measure the water so you know how much baking soda to use). Once the water comes to a simmer add the baking soda.
8. At this time, preheat your oven to 450 degrees. 
9. Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon. I like to bake them on a half-sheet pan lined with parchment paper. They can also be baked on a pizza stone.
10. Sprinkle them with your preferred toppings immediately after removing them from the water, or alternately, brush with an egg wash and sprinkle after that.
11. Bake at 450 degrees F for 12-13 minutes or until golden brown.
12. Yield: 12 to 13 bagels, 4 ounces each.

Dawn Knowlton

Member since Jan 2010

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