01/05/2018 Amazing Chewy Bagels From Scratch | Recipe | ChefSteps

Amazing Chewy Bagels From Scratch

Ingredients Equipment Timing

350 g Water, plus more for boiling Stand mixer with dough hook  About 24 hr total; about 2–3 hr
650 g Bread our, divided High-quality plastic wrap  active
3g Active dry yeast Half-sheet pans 
Sugar, granulated, optional Parchment paper 
25 g
25 g Diastatic malt powder  Large pot 
Yield
10 g Salt Baking rack  15 bagels
- Nonstick spray, as needed 
25 g Malt syrup
10 g Baking soda 
10 g Black sesame seeds 
10 g Dried onion akes
10 g Salt, Maldon ake 
7g Black poppy seeds
5g Sesame seeds
5g Dried garlic akes 

1 Make the sponge; proof yeast

350 g Water, room temperature
In a stand mixer bowl, combine 350 g water, 250 g of the our, and the active dry
250 g Bread our
yeast. Cover the bowl with plastic wrap or a damp cloth and let the mixture proof
3 g Active dry yeast
at room temperature until it doubles in size and makes frothy bubbles that
collapse when you tap the bowl on the countertop. This takes about two to three
hours. (Look for a foam that resembles the one on a root beer oat. If you don’t see
this yet, just give the yeast a bit more time to work its magic.)

2 Add the dry ingredients

400 g Bread our
In a bowl, combine the remaining 400 g of bread our with sugar, diastatic malt
25 g Sugar, granulated
powder, and salt.
25 g Diastatic malt powder 
Reattach the bowl containing the sponge (from Step 1) to the stand mixer and
10 g Salt
fasten on the dough hook. Set the mixer to low. Gradually spoon in the dry
- Sponge, from above, as
ingredients and let the dough mix until it becomes stretchy and smooth and pulls
needed
away from the sides of the bowl, about 15 to 20 minutes. (This will be rough work
for your stand mixer.)

Cover the bowl with a damp cloth and let the dough cool in the fridge for 20
minutes.

3 Cut into 65 g portions

- Nonstick spray, as needed 
Line a half-sheet pan with parchment paper and coat with nonstick spray. Cover
with plastic wrap.
Working quickly to keep the dough cool, divide it into 65 g portions and set them
on the pan. Keep the entire sheet covered as you work, tucking each new portion
underneath the plastic wrap to keep any crust from forming.

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01/05/2018 Amazing Chewy Bagels From Scratch | Recipe | ChefSteps

4 Form into balls

Form the portions into balls. Here’s how we do it:
First, form a dome. Make a circle with one hand, place a piece of portioned dough
halfway inside it, and use one nger of your other hand to turn the dough while
gradually pushing it through the circle. (See the video for details.) You want to end
up with a nice, taut dome.

Next, turn that dome into a ball. Hold the dome with the concave underside facing
up. Pinch the dough closed across the “bowl,” then roll the seam on the work
surface until smooth. When you nish each piece, return it to its spot under the
plastic wrap on the sheet pan.

5 Cool your jets

Cool the dough balls in the refrigerator for 20 minutes.

6 Pinch and roll into bagels!

Working with one ball at a time, use two ngers to pinch a hole through the center
of the dough, turning it while you work. Once you break through the dough, turn it
on its side (like a spinning wheel). Stick both of your index ngers through the hole
from opposite directions, and spin them around each other, slowly stretching out
the hole until you can t three ngers through it. Return the shaped dough to its
covered spot on the tray. (You might need a second tray.)
Allow to proof at room temperature until a dough ring oats when set in a bowl of
water. This will take about 20–40 minutes. (If the test ring sinks, proof a bit
longer.)

7 Refrigerate overnight to develop avor

Make sure the tray(s) are wrapped tightly with plastic wrap, and let them cool in
the refrigerator overnight to allow avors to develop.

8 Prepare your boiling station

25 g Malt syrup
In a large pot over high heat, bring 5 L water, malt syrup, and baking soda to a boil.
10 g Baking soda 

9 Preheat the oven to425 °F / 218 °C

10 Prepare seasoning mix

10 g Black sesame seeds 
In a small mixing bowl, stir together the black sesame seeds, dried onion akes,
10 g Dried onion akes
ake salt, poppy seeds, sesame seeds, and dried garlic akes.
10 g Salt, Maldon ake 
7g Black poppy seeds
5g Sesame seeds
5g Dried garlic akes 

11 Boil for 60 seconds per side

Working in batches, drop the bagels into the water and boil for 60 seconds, then
ip them with a spider strainer or fork and boil for another 60 seconds. Transfer
them, smooth sides up, to a wire rack on a half-sheet pan.

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01/05/2018 Amazing Chewy Bagels From Scratch | Recipe | ChefSteps

12 Seed ’em
If you’re adding the seasoning mix—or your own choice of toppings—now’s the
time to sprinkle it over the tops of the bagels.

13 Bake
Transfer the bagels to a parchment paper–lined half-sheet pan and move it to the
center rack of the preheated oven.
TIP: If you have a convection oven, use the fan for better browning.

Bake for seven minutes, spin the tray around to ensure even cooking, and continue
baking until bagels have a nice, brown color—about seven more minutes.

14 Cool, and eat!

Allow the pipin’ hot bagels to cool for a few minutes, then dig in!

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