I was at the grocery store a week ago and added scallion cream cheese to my shopping list. However, since I don’t go out that often and in my rush to get all the groceries I’d need for the next week or two, I forgot to buy bagels. Unpacking and disinfecting everything that I bought, I decided I might as well make some. This bagel recipe is a variation of what I found on Sophisticated Gourmet, but I’m also using the black garlic I made a few weeks ago.
The end result was super tasty and surprisingly simple. Still, the sheer fact that you can make homemade bagels will surely impress your friends and family. The following recipe primarily uses a kitchen scale rather than cups, adding more credence of what a culinary expert you want to appear to be.
- 6 grams of active dry yeast (1/4 or 1/3 of a packet)
- 4 and 1/2 teaspoons of sugar
- 300 ml of warm water, with 1/4 cup of extra warm water
- 500 grams of high protein/gluten flour (I used semolina for it’s high gluten)
- All-purpose flour for kneading
- 1 1/2 teaspoons of salt
- 1 globe of black garlic, finely chopped
- Olive oil
- A large pot of boiling water
- 1 tablespoon of honey
- 1 teaspoon of baking soda
- 1 egg at room temperature
- 1/2 cup of water
- 1/2 globe of black garlic, finely chopped
- 1/4 of a Sweet Vidalia onion, finely chopped
- 1/2 tablespoon of ground black pepper
- 1 tablespoon of caraway seeds
- 1 tablespoon of poppy seeds
- 1 tablespoon of sesame seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of chives
- Coarse sea salt
2. Next, it’s time to make the bagel dough. Combine the 300 ml of warm water, the sugar, and the yeast. Let that mixture activate for 5 minutes or so.
3. In a large bowl, combine the salt and the semolina flour till fully blended. Add the yeast mixture and that extra water and stir till the dough stops sticking to the sides of the bowl. Transfer the dough onto a floured surface. Add that 1 globe of finely chopped black garlic, and begin kneading for about 10 minutes with your hands. Sprinkle some flour, if necessary, and make sure none of that dough sticks to your hands.
4. Transfer the dough ball to a bowl and drizzle some olive over it. Toss it around for a bit, making sure the entire surface of the ball is covered. Put a wet kitchen cloth over the bowl, and let it rise/proof for an hour.
5. Preheat the oven to 425 degrees, and start boiling 1/2 a gallon of water in a very large pot. Add the baking soda and the honey, and let it all heat up till you get a gentle rolling boil.
6. Make an eggwash using the egg and the water. Mix completely.
7. After an hour of the dough proofing, poke/punch the dough a little bit to deflate it. Using a kitchen scale, measure out about 78-81 grams of the dough to roll into a ball. This will be a single bagel.
8. Roll that small piece of dough (use flour if necessary) with your hands, till you see no creases.
9. Using your fingers, press a hole into the center of the ball — pretty much making a very small donut. Repeat with the remaining dough (78-81 grams each!), and let the bagels rest for about 10 minutes. I yielded about 14 bagels.
10. Add the bagels (I did 4 at time) into the boiling water mixture. The bagels will initially sink to the bottom of the pot, but as it cooks it will rise to the surface. Once they do, using a slotted spoon, flip the bagel and let it boil for 2 minutes on each side.
11. Take the bagels out and place them on a cooling rack. Using a pastry brush, brush each bagel with the eggwash mixture. Next, sprinkle the slightly roasted onions, black garlic, seeds, pepper, sea salt, and chives over each bagel. After you’re done with your toppings, put the nearly finished bagel on a parchment-lined baking sheet.
12. Once you have all the bagels boiled and sprinkled with toppings, pop them into the 425 degree oven for 25 minutes, or until golden brown.
13. Let that shit cool, and enjoy!