I’m originally from New Jersey, so bagels are pretty important to me. They’re second only to maybe thin crust pizza with just the right amount of sauce. And despite living in Montana for more than a dozen years, I still occasionally have high-altitude glitches in the kitchen. But not this time. After plenty of tweaks and nudges, these are my family go-to. Perfect for brunch. Perfect for lunch. If I were a fox, I would eat them in a box. Most definitely with a schmear and some lox!
MAKES 8 BAGELS
1 tablespoon active dry yeast
1½ cups warm water
4 tablespoons honey, divided
4 cups all-purpose flour
2 tablespoons vital wheat gluten
1 teaspoon salt
1 tablespoon baking soda
1 egg white
1 tablespoon cold water
First things first: Bloom the active dry yeast in 1½ cups of warm water and 1 tablespoon of honey for about 5 minutes. Meanwhile, combine flour, vital wheat gluten, and salt in the bowl of a stand mixer fitted with a bread hook.
Once the yeast has opened and become frothy, turn the mixer on low and slowly add the yeast mixture to the flour. Knead the dough in the mixer for about 10 minutes. It generally takes longer than other breads because of the high gluten content of a good bagel. It should be pliable, smooth, and a little stiff by the end. Turn the dough into a clean, lightly greased bowl and cover with plastic wrap. Let rise for about 90 minutes, until it doubles in size.
Transfer the dough to a smooth work surface and divide into 8 equal pieces. Roll each piece into a smooth ball and place them on a parchment-lined baking tray and cover lightly with a damp fl our sack cloth. Let rest for about 30 minutes.
At this point, it’s time to use your finger to poke a hole through the center of each ball, gently twirling the dough around your fi nger to create a traditional bagel shape. Place the bagels back on your parchment-lined tray.
In a large pot or deep straight-edged skillet, prepare the water bath by bringing 2 quarts of water to a rolling boil. Add remaining 3 tablespoons honey and baking soda and let dissolve in the water.
Meanwhile, preheat oven to 425°F. Transfer bagels, 2–3 at a time, to the simmering water. Cook the bagels for 1–2 minutes, flip them over, and cook for 1 minute more. Remove from the water and return to the baking tray. Repeat with remaining bagels.
In a small bowl, whisk together egg white and cold water and brush each bagel with the egg wash. Bake for 20–25 minutes, until golden brown.
Set bagels on a cooling rack and let cool for at least 5 minutes before cutt ing. Cool completely before storing. These store well for 3–4 days in a loose paper bag, or frozen in a resealable plastic bag for up to a month. Slice before freezing.
Adapted from the Homemade Bagel recipe at melskitchencafe.com.
