BARON BAGELS
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen. The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends. Stopping for bagels was part of the ritual. After moving to California, he worked for two years at Saul's Restaurant and Delicatessen in Berkeley, where he became fascinated with baking. He began baking bagels in his apartment and eventually won an account with his former employer. There are all kinds of bagels; Mr. Graf's has a chewy bite and an almost pretzel-like crust. This is his recipe.
Provided by Joan Nathan
Categories breads, project, appetizer
Time P1DT1h
Yield 10 bagels
Number Of Ingredients 7
Steps:
- Put the yeast in the bowl of a standing mixer. Add 1 2/3 cups/ 365 grams lukewarm water and allow the yeast to activate, about 5 minutes. Add flour, 1 tablespoon/18 grams salt and malt powder and mix at low speed for 5 minutes using the dough hook. Cover the dough and allow to rise at room temperature for about 2 hours.
- Punch the dough down and shape into a rough rectangle about 1 to 1 1/2 inches thick, and about 2 times longer than it is wide. If you are having trouble forming the dough, stretch it, wait for the gluten to relax and re-form.
- Cut the dough into 10 pieces of about 3 ounces each. Roll each into an 8-inch-long snakelike shape, tapering the dough at each end. Circle the dough around your hand, pinching the ends together and rolling under your palm once or twice to seal. Put the bagels on a Silpat or other nonstick baking sheet on top of a jellyroll pan. Cover well with plastic wrap and refrigerate for about 10 hours, or up to 24 hours.
- Heat the oven to 425 degrees. If you have a baking stone or brick you use for baking, put it on a rack near the bottom of the oven; it will retain heat and produce a crisper bagel. Bring a large pot of water to boil, add the remaining salt and the baking soda into the boiling water and remove the bagels from the refrigerator.
- Carefully place just enough bagels into the pot to cover the surface of the water, making sure that there are no bagels resting on top of one another. Let them float on 1 side for 1 minute before flipping them to the other side for another minute or so. Remove the bagels and drain well on a cooling rack.
- Pour poppy or sesame seeds into a bowl wider than the bagels. Working very quickly, remove the bagels one by one and dip them into the topping. Place them back on the Silpat-covered baking sheet, topping side down.
- Bake on the second to highest shelf of the oven for 8 to 10 minutes. Then flip the bagels, rotate the pan and continue baking for about 8 minutes, or until they are golden brown.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 1 gram, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1096 milligrams, Sugar 0 grams
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Cynthia Njobvu
[email protected]These bagels are delicious! The only thing I would change is to add a little more salt to the dough.
MrsLynn Edwards
[email protected]These bagels are amazing! They're so soft and fluffy, and they have the perfect amount of chewiness. I'll definitely be making them again.
Xery Maru
[email protected]I've made these bagels several times now, and they're always a hit. They're the perfect addition to any breakfast or brunch spread.
Oreoluwa Dorcas
[email protected]These bagels are a little more work than your average bagel, but they're definitely worth it. They're so delicious and satisfying.
Edwin Ntiero
[email protected]I'm so glad I found this recipe. These bagels are so much better than the ones I used to buy at the store. They're so fresh and flavorful.
Denzel Banda
[email protected]These bagels are delicious! I love the chewy texture and the slightly salty flavor. They're perfect for breakfast or lunch.
Cody Anon
[email protected]I was a little skeptical about making bagels at home, but these turned out great! They were easy to make, and they tasted just like the bagels from my favorite bakery.
Cally Westergren
[email protected]These bagels are amazing! They're so soft and fluffy, and the flavor is perfect. I've already made them twice, and they're always a hit.
Amine Djebara
[email protected]I'm not a huge fan of bagels, but these were really good. The dough was easy to work with, and the bagels baked up beautifully.
md Eklus
[email protected]I've been looking for a good homemade bagel recipe for a while, and this one is definitely a keeper. The bagels turned out perfectly, and they were so delicious fresh out of the oven.
Ariyan Ahmed Ahad Sarder
[email protected]These bagels were a hit! They were chewy on the inside and crispy on the outside, with just the right amount of salt. I'll definitely be making them again.