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peter reinharts bagels
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour (see note below)
- 2 1/2 cups water, room temperature
- 1/2 teaspoon instant yeast
- 3 3/4 cups unbleached high-gluten or bread flour
- 2 3/4 teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)
- 1 tablespoon baking soda
- 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side (Deb note: I used the 2 minute option). While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) If you want to top (see note below) the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.
- 11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer. (Deb note: I actually baked them quite a bit longer, often almost five extra minutes. I judge by color, not internal temperature, in this case. I did not lower the oven temperature because I had multiple batches to bake.)
- 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
Directions:View on Smitten Kitchen
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