New York Gum Free Bagels

 Servings 8 | Prep Time 2 hours | Cook Time 35-40 minutes

INGREDIENTS

Dough

• 4 cups (560g) Better Batter Artisan Flour
• 1 3/4 cups warm water at 120-125F
• 1 ⁄3 cup sugar (35g)
  • or 1/3 cup honey (110g)
• 1 Tbsp (1 ½ packages or 11g) Instant or Rapid Yeast
  • OR 1 Tbsp ( 1 ½ packages/11g) Active Dry Yeast
  • * Using Active Dry Yeast **:  Into the warm Liquid add the Active Dry yeast and the honey or sugar. Allow 5 – 10 minutes for the Yeast to bloom. Once it has, proceed with the recipe.
• 1 1⁄2 tsp salt
• 4 Tbsp oil 

 

Topping

• 1 Tbsp molasses for the boiling water
• 1 egg white, beaten with 2 Tablespoons cold water
  • Vegan Friendly: Replace the egg white with 2 Tbsp cold water or 1⁄2 cup (100 grams) white bean juice
• Additional flour for kneading the dough

 

INSTRUCTIONS

Combine Ingredients. Sift flour into the bowl of the stand mixer. Add all remaining ingredients.

 

Mix with the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.

 

Remove dough from bowl. On board bring dough together. Cover with Plastic wrap and allow dough to hydrate/rest for 20 minutes.

 

Prepare a baking sheet with parchment paper. Add a small amount of flour or corn meal to the parchment.

 

Kneading. After the 20 minute hydration/rest this dough should be pretty similar to regular bread dough. On a floured surface, knead the dough a few times adding only enough flour to keep the dough from sticking to the surface or your hands. Do not use the heels of your hands as in standard kneading. Gently fold the dough in half, turn a quarter turn, then fold in half again.

 

Preheat the oven to 475 degrees.

 

Prepare a baking sheet with parchment paper for bagels. Add a small amount of flour to the parchment.

 

Turn the dough onto a lightly floured surface and divide into 8 large balls. Gently roll the dough balls on the floured surface until they are smooth. Flatten each ball into a disk about 4 inches by 1 1⁄2 inches thick.

 

Making the hole. With floured hands, gently poke a hole in the center of the dough and work it until the hole is about 1⁄2 inch in diameter. Place shaped bagel on floured parchment paper. Repeat with each ball of dough. Let the bagels rise for 30 minutes.

 

Boil at least 3 inches of water in a pot with 1 Tablespoon molasses. Drop no more than 3 bagels in at a time into the boiling water. They will swell as they cook so do not overfill the pot. Simmer for 1 minutes. Gently turn over and simmer for another 1 minutes. Return to the parchment paper.

 

Place in oven. When the tray is full, place in the oven and bake for 10 minutes.

 

Remove from oven and brush all over with egg white mixture or white bean juice if you are making the egg free version. If you are topping the bagels this is when you want to add seasonings, seeds, or cheese.

 

Return to oven and bake for 20-30 minutes more, or until deep golden brown.

 

Let cool completely before slicing.

 

Recipe and Photograph by Patrick Auger.