Remember back in the summer when I went to Montreal and had those overrated bagels from Fairmount bakery?
Well these aren’t them.
I don’t get Montreal bagels and if that’s sacrilegious to admit then have me excommunicated.
Sure, they are a bit sweeter (thumbs up!) but they are too dense (thumbs down) and too dry (thumbs down) and the centre is too big (thumbs way down—I want more bread, not more air, thank you very much).
So, no, these aren’t Montreal style bagels.These are MY bagels: ever so slightly crispy crust, chewy crumb, and a hint of sweetness. They’re perfect.
At least I think so.
The Best Chewy Bagels
18 oz bread flour
4-1/2 tsp yeast
3 Tbsp sugar
1 Tbsp salt
12 oz warm water
3 L water
2 Tbsp sugar
1 egg white
1/4 poppy or sesame seeds
In a large bowl, combine the dry ingredients then slowly add in the 12 oz water. Mix until the ingredients come together.
Transfer the dough to a lightly floured surface and knead by hand for 10 minutes, adding flour as needed to created a firm, dense dough. The dough should pass the windowpane test for gluten development… if not, keep kneading!
Place the dough in an oiled bowl, cover with plastic wrap and let sit in a warm place until the dough doubles in volume (~1hour)
Divide the dough into 10 equal pieces. Roll them into snakes about 25 cm long. If the dough wont roll out easily just let it rest for 5 minutes and try again.
Wrap the snake around your palm to form a bagel shape and with your palm still in the centre, roll the bagel on the counter to seal the seams.
Cover the bagels and let them rise for 10 – 15 minutes. Meanwhile, preheat the oven to 400F, prepare a baking sheet with parchment paper, and bring the 3L of water to a boil on the stove. Once the water is boiling, add in the 2 Tbsp sugar.
Add the bagels to the water bath 3-4 at a time being careful not the overcrowd the pot. Keep them in the water for 30 seconds on one side and then 30 seconds on the other. Remove them with a large slotted spoon and place them on the baking sheet. Repeat with the remaining bagels.
Brush the bagels with the egg white and sprinkle with seeds of choice.
Bake at 400F for 25-30 minutes or until the bagels are golden brown. They will still be soft when you take them out of the oven but once they cool the the crust will firm up a bit.
This post was submitted to Yeastspotting.
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