Saturday, July 14, 2007

Homemade Bagels

4 cups (22 ounces) high gluten flour
2 teaspoons salt
1 tablespoon barley malt syrup
1 1/2 teaspoons instant yeast
1 1/4 cup water at 80 degrees
3 tablespoons cornmeal for dusting the baking sheet
1. Mix the flour, salt, and barely malt in the bowl of a standing mixer fitted with dough hook. Add the yeast and water, mix at the lowest speed until the dough looks scrappy, like shreds just beginning to come togther, about 4 minutes. Increase speed to medium low; continue mixing until the dough is cohesive, smooth, and stiff, 8-10 minutes.
2. Turn the dough onto a work surface; divide it unto 8 portions, about 4 ounces each. Roll the pieces into smooth balls and cover with a towel or plastic wrap to rest for 5 minutes.
3. Form each dough ball into a rope 11inches long by rolling it under your outstretched palms. Do not taper the ends of the rope. Shape the rope into a circle,overlapping the ends of the rope about 1 1/2 inches. Pinch the overlapped area firmly together, dampening it slightly if the ends won't stick. Place the ring of dough around your hand at the base of your fingers and with the overlap under your palm roll the dough ring several times applying firm pressure to seal the seam. Dust a large baking sheet with cornmeal, place the dough rings on the sheet, cover tightly with plastic wrap, and refrigerate overnight (12-18 hours).
4. About 20 mintues before baking, remove the dough rings from the refrigerator. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour water into a large stockpot to a depth of 3 inches and bring water to a boil.
5. Working 4 at a time, drop the dough rings into the boiling water, stirring and submerging them with a chinese skimmer or slotted spoon, until very slightly puffed, 30-35 seconds. Remove the dough rings from the water and transfer them to a wire rack, bottom side down to drain.

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