Gavi Cohn
This is a recipe formatted from a few recipes. The key is allowing plenty of time for a cold-fermentation, so make the dough a day in advance. Growing up in a Jewish home bagels were always the foundation for breakfast so, during the quarantine, I took some time to really get to know this foundation and came up with something that worked really well. I think there will continue to be tweaks along the way, but that’s the fun part. Enjoy!
Serving: ~ a dozen bagels
Ingredients
4 cups of bread flour (the highest gluten concentration possible)
(4 tsp vital gluten if you have it)
3 tsp dry active yeast
3 tsp salt
1 ½ cups ice cold water
1 tablespoon molasses
For the boil
1 tablespoon baking soda
¼ cup of granulated sugar
For everything seasoning, equal parts of:
Sesame seeds
Poppy seeds
Dried onion
Dried garlic
Large grain salt
Directions
In a food processor or high power blender, pulse the flour, gluten if you have it, and yeast together
Combine the water and molasses in a separate bowl. Whisk together and add to the food processor on low.
As soon as this forms a shaggy dough, even if there’s unincorporated flour, let it sit, in the food processor, for 10 minutes
Then add the salt and turn the processor to high for 90 seconds
Turn out onto a lightly floured surface to knead.
If you added the gluten, knead for a couple minutes until the dough comes together.
If you did not add the gluten, knead for 10 minutes. The dough should be smooth, supple, and rebound after being poked. It should almost feel like the dough at Bertucci’s
Separate into 3.5 oz pieces. Push each piece through your fingers to form a smooth outside and a seam on the bottom.
Roll in your fingers to create a ball.
Let them rest, covered in plastic or a damp dish towel, for 15 minutes
Form the bagels:
Take the ball and roll it into a circle.
Roll that circle back onto itself, pulling to keep it taut
Then roll your dough, with your hands, to elongate to about 10 inches and a couple inches wide.
Twist the dough.
Then, while holding one end in your hand, wrap the dough around your hand and meet the 2 ends together.
Roll these ends together, with your hand, to ensure that they join
Place the formed bagels on a parchment paper lined tray in place in the fridge overnight up to 24 hours
Get a large pot of water boiling and add the baking soda and sugar to it.
Place each bagel in water once it floats, flip, wait 20 seconds, then remove.
Now is when you add your toppings, and get creative, but be quick!
Preheat your oven to 450o.
Bake the bagels with ample space between them on a parchment paper lined baking sheet for 20-25 minutes, rotating about halfway through.
Cool on a rack and enjoy with cream cheese, tomato, onion, lox, and capers!
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