Bagels (White or Whole Wheat)

I have tried and tried various bagel recipes for years. Many call for making an overnight starter or allowing the bagels to sit in the fridge for 24 hours. 1.) I don't plan ahead that much. 2.) I don't have fridge space for 8-12 bagels on a cookie sheet. 3.) See #1. So I decided I needed to find a bagel recipe that could be made quickly but didn't sacrifice in quality and flavor. I do believe I've found it. I've made this recipe several times now--both in a regular version and a whole wheat version--and I think I'm going to stick with it. Despite the boiling aspect, its really a very simple process and it can be done as quickly as any yeast bread! I hope you'll enjoy these like we have! If you're really into step by step pictures (which I'm horrible at), you can see the original recipe here --complete with lots of photos!

Bagels
1 Tbs instant yeast
4 cups bread flour* (see note below)
1 Tbs brown sugar (regular works)
2 tsp salt
1 1/2 cups warm water
--
2L water
2 Tbs brown sugar
1 Tbs white sugar
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Optional toppings:
1 egg white
1 Tbs water
poppy seeds, sesame seeds, dried onion, etc..

Combine all 5 of the dough ingredients and mix together. Knead for 10-12 minutes until dough is soft and slightly tacky. You should not need more than the 4 cups of bread flour (high-gluten) called for--but try to knead it the full amount of time to really allow the gluten to develop.

Place the dough in a lightly greased bowl, cover lightly with Saran wrap or a towel, and allow to rest in a warm place to rise until doubled. This will take anywhere from 45 minutes to an hour or more depending on temperature and humidity.

Once doubled, punch dough down and divide into 8 equal pieces. Roll each piece into a smooth ball and place on a parchment or Silpat lined baking sheet (or just grease lightly).

Cover loosely and allow to sit 30 minutes. After 30 minutes, take each dough ball and poke a hole through the center. Make it larger by stretching the dough ring gently.

You'll want the hole to be 2-3 inches in diameter. Place bagels back on baking sheet. Preheat your oven to 425F (220C) and then prepare a pot or deep skillet for the water bath. Place 2 liters of water and sugars in the pot and bring to a boil (if you prefer a slightly saltier outside, you can use 1 Tbs baking soda and 1/2 tsp salt instead of sugar).

Once water is boiling, place 2-4 bagels at a time in the boiling water (this will depend on size of your pot or skillet).

Boil about 1.5 minutes on one side, then flip and boil another 1 - 1.5 minutes on the 2nd side. Remove from skillet with a slotted spoon or spatula and return to lined or greased baking sheet. If you want to add any topping, now is the time! Whisk together egg white and 1 Tablespoon water. Brush over boiled bagels and then top generously with seeds or whatever you like. If you are using cheese you do not need the egg wash. Bake at 425F (220C) for 20-25 minutes. Enjoy!

Whole Wheat Bagels: Omit 2 cups bread flour and substitute 2 cups whole wheat flour plus 1 1/2 - 2 Tbs vital wheat gluten.

*Notes on bread flour -- Bread flour is a high gluten flour, which is readily available in China. You can also create your own using all-purpose flour and vital wheat gluten. You should add about 2-3 tsp of vital wheat gluten per cup of flour. If you are using whole wheat flour, you'll need to add 2-3 tsp of vital wheat gluten to each cup of whole wheat flour to help compensate the amount of gluten needed in the bagels.