Bruce Ezzell's Bagels

Originally from ruhlman.com.

I have only ever used the weight measurements and it works every time. Volume measurements are preserved here but haven't been tested.

First, make a sponge 4-12 hours before baking. This part is quick.

• 500 grams flour (3.5 cups)
• 500 grams water (2.25 cups)
• 3 grams active dry yeast (.75 tsp)

Combine and mix thoroughly. Then cover at room temperature for 4-12 hours. I did 10ish hours each time.

Second, make the dough:

• 18 grams salt (1 tbsp)
• 18 grams honey (1 tbsp)
  • I used corn syrup when I was out of honey and it worked, but the honey tastes slightly better.
• 18 grams molasses (1 tbsp)
  • Original says malt syrup, but I haven't had that.
• 446 grams flour (3 cups)

Start the mixer and add ingredients, with the flour last. Mix at low speed for 8-10 minutes or knead by hand for 10 minutes.

Cover on counter and let it rest for 5-10 minutes.

Third, start heating the water.

• 1.5 gallons water
• 1.5 tbsp baking soda

Get the water boiling and then add the baking soda.

Fourth, prepare the bagels.

Divide the dough into 12+ pieces. If you make 12 the bagels will be quite large. I try for 14-16 pieces. Round each piece into a disc, then poke a hole in the middle with your finger and shape into bagel shape. Put it back on the counter (covered!) to rise for 10 minutes.

Preheat the oven to 450 degrees.

After 10 minutes flip the bagels and cover for at least 10 more minutes until the bagels are a little bit puffy. I had to wait 15-20 minutes in the spring with cool/cold marble counter tops.

Boil 3-4 bagels at a time. Boil on one side for a minute, flip and boil for another minute (2 minutes total). Then place on a parchment paper lined sheet.

• 2-3 egg whites, lightly beaten

Brush the bagels with an egg wash, then sprinkle as desired with toppings. We love:

• Sesame seeds
• Poppy seeds
• Dehydrated diced onions
• Course salt
• Plain

Bake for 12-13 minutes, or until golden.

These are fantastic hot from the oven, but stay good for up to 2 days. Maybe longer but even a triple batch didn't last past 2 days.