Classic Bagel
Classic bagels owe their distinctive chewy density to a two-stage cooking process: boiling followed by baking. The dough is made with high-gluten bread flour and relatively little water, then kneaded extensively to develop a strong gluten network. After shaping into rings and a brief proof, the bagels are dropped into boiling water - sometimes sweetened with honey or malt syrup - for about a minute per side. This boil gelatinizes the surface starch, creating a thin, glossy skin that restricts the dough's expansion in the oven. The result is a crust that is firm and slightly shiny, encasing an interior that is dense, chewy, and deeply satisfying to bite through. The low hydration and extensive kneading produce a texture entirely unlike soft sandwich bread - each chew rewards with resistance and a faint sweetness from the malt. Topped with cream cheese and smoked salmon in the New York tradition, or simply split and toasted with butter, a well-made bagel is defined by its structure.
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Instructions
- 1
Mix flour, sugar, salt, and yeast; add water and knead into a firm dough for 10 minutes.
- 2
Cover and proof for 1 hour.
- 3
Divide into 6, round each, then poke a hole in the center to form a ring.
- 4
Rest in the fridge for 15 minutes to firm up.
- 5
Boil with honey, poach each bagel 1 minute per side, then drain.
- 6
Bake at 210°C for 18-20 minutes until golden.
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