So I know I live in a small town in Northwest Iowa now and have had to give up most, if not all, of the urban luxuries that I was used to, but I didn't think that that would mean giving up some of the simplest comforts. So I obviously knew that I would be giving up eating sushi, crawfish, poboys,crabs, etc... on a regular basis when moving to a small rural town in Iowa (which has been very difficult), but I never imagined that you wouldn't be able to find a good bagel. Now I am no New Yorker, but I love a good bagel and when I am craving a little breakfast with my coffee, that was always what I would get. We do have two coffee shops in town, no Starbucks for 60 miles, but decent coffee shops, however the breakfast items on their menus just have not met the mark. And None of them, not a one, offers bagels, and since our Bakery in town thinks that Doughnuts and cookies are the only things that constitute as a baked good, I have pretty much been out of luck.
So the number one thing that I have learned since I moved here, if you want and miss a comfort from home you are either going to have to make it or create or yourself, because you aren't going to find it around here. This lead me to the great Bagel recipe hunt. I have tried now five different recipes for bagels, endlessly forcing my boyfriend, friends and coworkers to try them and tell me their thoughts. Their consensus- "They are all good"- just was not going to cut it for me. So this last recipe I tried finally met my expectations and I think I have discovered Bagel gold. The Key or the missing link from the rest of the bagel recipes, Barley Malt Syrup. I don't know what it is about the Barley Malt Syrup, but it gives the outside of the bagel the perfect tough chewy crust, but keeps the inside light, dense, and delicious (perfect saltiness too). I am not going to stop making bagels, but I am now going to stop looking for recipes, because I have found the one. Grab some Schmear and try making these for yourself.
Game plan: The bagels are best when eaten within an hour but are pretty darn good for 2 or 3 days. They’ll keep well in a cotton or paper bag, and will need a quick warming or toasting before being consumed. They also freeze well: Once they’ve cooled completely, slice them and store them in a freezer bag for up to a month.
BAGELSIngredients:
* 1 1/2 cups tepid water (105°F to 110°F) plus 1 tablespoon for the egg wash
* 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
* 4 cups bread flour
* 2 tablespoons malt syrup
* 2 tablespoons kosher salt
* 4 teaspoons granulated sugar
* 1 large egg white
* Sesame seeds, poppy seeds, or coarse salt for topping
INSTRUCTIONS 1. Place 1 1/2 cups of the tepid water in a bowl and dissolve the yeast completely; set aside. Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
2. Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into 2 pieces, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, not tacky or sticky, and somewhat stiff.
3. Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size.)
4. Meanwhile, heat the oven to 425°F and arrange the rack in the middle. Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.
5. Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each. (While you work, keep the dough you’re not handling covered with a damp towel to prevent drying.) Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes.
6. After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.
7. Whisk together the remaining 1 tablespoon water and the egg white until evenly combined. Brush the egg wash all over the bagels, then sprinkle as desired with poppy seeds, sesame seeds, or coarse salt. Arrange the bagels on the baking sheet lined with parchment paper about 1 inch apart and bake. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.
EAT and ENJOY
