Kitchen Project #63: All about bagels - recipe update!

My bad... updated recipe inside.

Hello friends,

It’s been flagged to me that there was an ingredient related typo in today’s newsletter. Argh! Such a nightmare - I’m so sorry, that’s totally on me.

I just wanted to send you a quick note with the correct bagel formula. There was an error in the salt (in that there wasn’t any!) and I’ve now updated the recipe for the bagels. It’s been updated in the web version, I wanted to send it directly to your inbox, too.

Sorry about that, have a lovely Sunday!

Nx

ps. if you have already started making these without salt, you can absorb the salt in a little water (5-10g) and then mix into your proofing dough. OR you can just go ahead, but know the fermentation might happen quicker + add more salt on top when you bake them for flavour.

Bagel recipe

Makes 6 decent size bagels (scale up as required!)

The dough

• 300g strong white flour

• 10g caster sugar

• 6g salt

• 15g dark brown sugar OR 15g malt syrup, but use 10g less water below

• 3g dry yeast

• 150g water, warm (use 100g boiling water with 50g cold water from the tap, about 45c)

To boil

• 2L water

• 10g baking soda

• 30g dark brown sugar OR 20g malt syrup

Almost everything topping

• 40g white sesame seeds

• 40g black sesame seeds

• 10g garlic granules

• 5-10g maldon salt, to taste

Method

• Scale flour, yeast, salt, aster sugar and dark brown sugar into the bowl of the mixer. If you are using malt syrup, weigh this with the warm water and mix it well

• Paddle the dries to mix then slowly pour in the liquids. It will be very stiff but persevere - give the KitchenAid some support if needed by physically stabilising it

• Mix for 2-3 minutes until the dough forms, removing and reincorporating any wet bits that form around the paddle

• Remove from the mixer then knead the dough for a minute. If its really rough then rest under the bowl for 5 minutes then reknead it - it will have relaxed and likely be smooth If you temp the dough, it should be around 25c, perfect yeast multiplying temp

• Place into a container and cover then leave to proof for 1 hour or until doubled in size

• At this point you can degas the dough and then put it into the fridge and leave the dough to develop further in the cold. You can also go straight onto shaping and proofing. Please refer back to the section “Overnight proofing / cold proofing”

• Divide dough into 80g pieces. Shape as you like (guide is above!) - if it’s your first time making bagels, it’s quite fun to try out all the different methods

• Place dough on slightly oiled squares of baking paper. Proof until very puffy, at least an hour, though max two (closer to two if you’ve shaped the dough from cold or if you’re making bagels in the cooler months OR if you’re shaping the dough from cold )

• Pre-heat oven to 210c fan

• Heat 2L water and whisk in 30g dark brown sugar and baking soda. It’ll fizz up. Whisk until bubbles dissipate or you’ll get a weird gross bubbly foam

• Drop bagels into boiling water - you want it to look like the bagels are bobbing around in a slightly aggressive hot tub. Boil for 1 minute per side, or up to 1min30 for chewier

• Move onto a cooling wire rack to drain and cover with desired toppings whilst still wet so they stick well

• Move onto a baking tray lined with paper and drizzle with olive oil bake for 16-20 minutes, turning half way. Watch out for the colour. If you want to have bagels with a softer crust, go gentle on the bake and take out when they’re still in the light golden phase

• ENJOY! Best enjoyed within a few hours of baking or keep in an airtight container then toast