Bagel 2.0

01 Apr

Tried another recipe. Need more flour, but feel more like bagels. If I am selling bagels at my cafe, I guess I will be selling this one instead of the previous one. (I made 6 instead of 12.)

What should I bake next?

From plus my modification (’cause I started making at 10 night, so I didn’t have enough time to do every step at night. I let it rise longer than the original recipe and continue in the morning after breakfast. They still turn out okay.)

Makes 1 dozen bagels


  • 1 teaspoon instant yeast
  • 4 cups bread flour
  • 2 1/2 cups water


  • 1/2 teaspoon instant yeast
  • 3 3/4 cups bread flour
  • 2 3/4 teaspoons salt
  • 1 tablespoon honey or brown sugar

Finishing touches:

  • 1 tablespoon baking soda for the water
  • Toppings for the bagels such as seeds, salt, onion, or garlic

The Night Before

  1. *Sponge* Stir the yeast (from sponge part) into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.
  2. *Dough* Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the honey/brown sugar, and the salt into the bowl and mix until all of the ingredients form a ball.
  3. Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
  4. Work in the additional 3/4 cups of flour to stiffen the dough while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
  5. Let the dough sit overnight (like 8 hours).

Baking Day

  1. Begin your day with kneading your dough.
  2. Split the dough into a dozen small pieces. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 30 minutes.
  3. Shaping the bagel: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.
  4. Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another. Cover the pan with towel and allow the dough to rise for about 30 minutes.
  5. Preheat the oven to 500. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water.
  6. When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.
  7. Before removing them from the pot, sprinkle flour onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.
  8. Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool.

Posted by on April 1, 2012 in Baking, Cafe


Tags: , ,

2 responses to “Bagel 2.0

  1. Wing

    April 3, 2012 at 6:52 am

    does it taste much different? because i’d rather use less flour to make more

  2. jtycc

    April 3, 2012 at 8:38 am

    The last one is “spongy” – you throw it to the floor, it bounds back to your table. This one feel more solid. I like this one better.


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