org-mode TOCs are borked in gitlab
Forked from this recipe
- Yield: 12 bagels
- Prep time: 15 minutes
- Total time: 14 hours (includes overnight proofing)
- 2 square feet of counter space
- Stand mixer (aka Planetary mixer) with 5 quart bowl and fitted with dough hook
- Convection oven
- Stove burner
- at least an 11” stock pot or wok to boil bagels
- 2 half sheet pans or 1 full sheet pan
- Ample space to cold proof bagels on sheet pans overnight in refrigerator
- Parchment paper
- Plastic wrap
- Scale that goes up to 1.2 kg or 2.7 lbs at least
- 1 cup measuring cup
- 1 Tbsp (plus a ½ Tbsp if only using Imperial)
| Metric | Imperial | Item | Note |
|---|---|---|---|
| 145 ml | 5.1 oz | Boiling water | 100°C (212°F) |
| 485 ml | 17.07 oz | Cold water | 17.5°C (64°F) |
| 7 grams | ¼ oz | Active dry yeast | |
| 22 ml | 1 ½ Tbsp | Maple syrup | Honey or Agave nectar should also work |
| 1.2 kg | 2.65 lbs | High gluten flour such as bread flour | all-purpose will work if mixed more |
| 1 Tbsp | Non-diasatic malt powder | King Arthur brand | |
| 2 Tbsp | Kosher salt | sea salt will work if similar gain size | |
| 3 Tbsp | Neutral oil | Peanut oil works well | |
| 1 cup | Toppings (if desired) | Hazelnuts, sesame seeds, poppy seeds, or everything bagel spice |
- If using a stand mixer, use the mixer’s bowl; else use a 5 qt mixing bowl to combine the Boiling water & Cold water to make body temperature water. The goal is to have the water in the mixing bowl that you do not notice when your finger goes into the water, that is the perfect temperature for the yeast.
- In the mixing bowl with body temperature water, mix together the yeast & maple syrup.
- Let stand for 5 minutes.
- Add the flour, malt, salt, and oil.
- Beat at low speed for about 10 minutes, or until dough can “pull a window.” To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute and repeat test.
- Cover the 2 half sheet pans with parchment paper.
- Portion the dough into 5 ½ ounce balls and place on the prepared sheet pans.
- Cover with plastic wrap, poke holes into the plastic wrap, and refrigerate overnight.
- The next day, pull the dough out of the fridge for 30 minutes.
- Preheat the oven to 460°F.
- Start to boil water in at least a 11” stock pan or wok.
- On a clean countertop, roll a ball of dough into 12-inch long strands with tapered ends.
- Take strand by the ends and overlap together to form an “O”.
- Pinch together seams to join.
- Repeat for all balls of dough.
- Let the bagels rest for 5 minutes.
- Reduce the heat of boiling water to maintain a simmer.
- Working in batches of 2 or 3 at a time, drop the bagels into the boiling water for about 4 minutes, flipping once halfway. (2 minutes per side)
- Using a slotted spoon, transfer the bagels to the prepared baking sheets and sprinkle with toppings, if desired.
- Bake the bagels until slightly browned, shiny, and firm, about 10 to 12 minutes, rotating the pan once halfway through.
- Allow freshly baked bagels to cool
Original recipe is from my friend Debbie, I plan to make some small modifications.
- Yield: filled a 2 qt cambro
- Prep time: 15 mins
- Total time: 25 mins
- 2 qt mixing bowl
- 4 qt mixing bowl
- Measuring teaspoons and cups
- Convection Oven
- parchment paper
- sheet pans
| Metric | Imperial | Item | Note |
|---|---|---|---|
| ½ tsp | Kosher salt | Sea salt will work if similar gain size | |
| 2 cups | All-Purpose Flour | Does not need to be bleached | |
| ½ tsp | Baking Soda | ||
| ½ cup | Butter, unsalted | Melted | |
| ¾ cup | Cocoa Powder | ||
| 2 cups | Sugar | Plan to test ¼ cup of brown sugar substitution | |
| 1 tsp | Vanilla extract | ||
| ⅔ cup | Buttermilk | Plan to test oat milk substitution | |
| 1 cup | Chocolate Chips | Plan to test ½ cup HU chocolate gems |
- Preheat oven to 350°F
- Line sheet pan with parchment paper
- Combine flour, baking soda, and salt in smaller mixing bowl
- In larger mixing bowl, mix melted butter into cocoa powder until smooth
- In butter/cocoa mix, whisk in sugar, milk, and vanilla until smooth
- Gradually temper the dry ingredients into the larger mixing bowl with all the wet ingredients, and whisk together till there are no clumps
- Mix in chocolate chips
- Form 1” balls from the dough, each ball should have a 2” clearance
- Bake for 10-12 mins