BAGEL CLASS
My family LOVES bagels, especially New York style bagels. The King Arthur course taught us the NY version. This recipe is so easy, delicious and fun to do, which wasn't something I expected when I signed up!
You will need a good stand mixer for this recipe, or strong arms to vigorously knead this dough for about 10-15 minutes. This is one of the driest doughs I've worked with. It can be tricky to work with so you will need to have some patience.
What gives bagels that chewy texture is the 'water bath.' This step is so important before the bake, so I recommend not skipping this part.
There are two different ways to form the 'bagel.' One way is to maintain a round dough and poke a hole in the center of the dough with your thumb, creating a large gap while forming the 'bagel' at the same time. The second way, is to roll the dough into an 8"-9" rope in length. Wrap the a dough around the broad part of your hand, connecting the ends. Make sure to seal all gaps as much as possible.
The 'water bath' consists of 2 quarts of water, non-diastatic malt powder, sugar or honey or molasses. This gives the bagels the color and flavor we love!
After the 'water bath' you quickly season your bagels with your favorite toppings. Then, bake at 425 degrees F for about 20-25 minutes. They keep in an air-tight container for up to 3 days, or freeze for up to a month!