PLAIN BAGELS

Plain Bagels image

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Provided by Dianna Daoheung

Categories Bread Mixer Breakfast Boil Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher New York

Yield Makes 12 bagels

Number Of Ingredients 6

Ingredients

1 envelope active dry yeast (1/4 ounce)
1 1/2 tablespoons plus 1/4 cup honey, divided
1 tablespoon non-diasatic malt powder (such as King Arthur brand)
3 tablespoons neutral oil, plus more for greasing
9 cups high gluten flour such as bread flour
2 teaspoons kosher salt

Steps:

In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
Add malt, oil, flour, and salt and mix with the dough hook attachment 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 or two.
Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.

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