Bagels

Bagels Revisited | Wild Yeast

Sourdough Bagels with Vital Wheat Gluten

Yield: 16 small bagels

Time:

* Mix: 10 minutes
* Rest: 10 minutes
* Divide/shape: 20 minutes
* Refrigerate: 8 – 12 hours
* Boil: 20 minutes (includes heating the water)
* Bake: 22 minutes

Desired Dough Temperature: 78F

Ingredients:

* 655 g flour
* 20 g vital wheat gluten
* 296 g ripe 100%-hydration sourdough starter
* 299 g ice water
* 2.5 g (7/8 t.) instant yeast
* 16.4 g (2 3/4 t.) salt
* 12 g (1 T.) sugar
* 15 g (4 1/3 t.) non-diastatic malt powder
* 47 g milk powder
* Seeds for topping (optional)
* Semolina flour for dusting
* 1 T. baking soda for boiling

Method:

1. Combine the flour, gluten, starter, water, yeast, salt, sugar, malt, and milk powder in the bowl of a stand mixer. Mix on low speed to combine.
2. Mix on medium-low speed until the dough is very smooth and strong, almost rubbery, about 7 minutes.
3. Turn the dough out onto an unfloured counter and work a few turns by hand. Form the dough into a smooth ball; the surface should feel satiny and tight.
4. Cover the dough loosely with plastic wrap or a towel and let it rest for 10 minutes.
5. Divide the dough into 16 pieces of about 85 g each. Form each piece into a light ball, cover, and let rest for 10 minutes.
6. Meanwhile, line two cookie sheets with parchment paper and dust them with semolina.
7. To shape each bagel, roll the dough into a cylinder about 8 – 10 inches long without tapering the ends. Wrap the cylinder around your hand, with the ends overlapping by about one to two inches in your palm. Roll your palm on the (still unfloured) counter to smash the ends together.
8. Place the bagels on the prepared cookie sheets, slip into a large food-grade plastic bag or cover with plastic wrap, and refrigerate overnight.
9. In the morning, preheat the oven to 450F.
10. Bring a large pot of water to a rolling boil. Do not remove the bagels from the refrigerator until you are ready to boil them. Add the baking soda to the water once it is boiling.
11. Meanwhile, place a cooling rack on the counter with a dishtowel underneath it, and place the topping seeds, if using any, on a small plate in a shallow layer.
12. Drop the bagels, three or four at a time, into the vigorously boiling water for 20 seconds. They may or may not float right away, but they should float by the time the 20 seconds are up. If they float right away so the tops are not submerged initially, flip them over about halfway through the boil.
13. Remove the bagels from the water to the cooling rack with a slotted spatula. Let them drain for about 30 seconds before pressing them, top down, into the seeds and replacing them back onto the semolina-dusted, parchment-lined cookie sheet.
14. Turn the oven down to 400F once the bagels are in. Bake until golden brown, about 20 – 22 minutes.
15. Cool on a wire rack.

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