Bagels

BSM Test Kitchen Bagels using our organic Butler's Gold 00 flour. Bring the bakery style bagels with a user friendly recipe right into your home kitchen! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Bagels

Yield: 8 large bagels (100g each)

*This is an overnight dough recipe.

Ingredients:

500g BSM Butler’s Gold 00 flour

8g instant yeast

15g cane sugar

12g fine sea salt

347g water (76°F)

20g molasses

1 egg yolk + splash water for washing

Optional toppings:

Sesame seeds

Poppy seeds

Everything seasoning

Method:

In the bowl of a stand-up mixer, combine the water, sugar, and instant yeast. Swirl around just enough to saturate the yeast. Add the flour first and then the salt last so the salt and yeast do not instantly touch. Using the dough hook, knead on low-medium speed until the flour has absorbed the water. Bump the speed to medium and knead the dough for 4 min. Turn the mixer off and let the dough rest for 5 min. Continue to knead the dough for 5 more minutes on medium speed after the rest time. Check the dough for gluten strength with a window pane test. Add 2 more minutes of kneading at medium speed if it needs more gluten strength. Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and store in the fridge overnight or for at least 9hrs. The overnight bulk fermentation allows the flour to properly absorb the hydration and amplifies the overall flavor.

The next day:

Remove the dough from the fridge, and let it sit out for 30 min before dividing into tight round dough balls each weighing 100g.

*This dough is very easy to work with and requires a small amount of bench flour to achieve the smooth elastic dough balls.

Cut out eight individual parchment squares that are twice the size of a dough ball. Lightly spray each square to prevent the dough from sticking, and place each dough ball on a sprayed square. Cover the dough balls with a kitchen towel or lightly greased plastic wrap to prevent from sticking while they rise once more for 1-1/2 hrs at room temperature.

Preheat an oven to 425°F.

Using a large pot, bring 2 quarts of water and the molasses to a rolling boil during the last half hour of the dough rising.

Carefully make a hole with your finger in the center of each dough ball and gently stretch the hole. Once the dough balls are ready, carefully lift each dough ball using its parchment square, place onto a spatula or kitchen utensil, and gently place the dough ball into the boiling water bath. Work in batches of about three at a time. Boil each side for 2 min before removing from the water bath, making sure to strain the water using a slotted spatula. Set each boiled bagel back down onto a parchment-lined baking sheet. Continue this process until all the bagels are boiled and placed onto the baking sheet.

Brush each bagel with egg wash and sprinkle with desired toppings.

Bake for 22-23 min, rotating the baking pans when there is 10 min remaining to ensure even coloring.

Place the bagels onto a cooling rack, and allow to cool completely before serving. Once fully cooled, they can be stored in an airtight container on the shelf for up to one week. They can also be stored in the fridge to extend the shelf life, or wrapped tightly then frozen. Great for breakfast on the go!