BARON BAGELS
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen. The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends. Stopping for bagels was part of the ritual. After moving to California, he worked for two years at Saul's Restaurant and Delicatessen in Berkeley, where he became fascinated with baking. He began baking bagels in his apartment and eventually won an account with his former employer. There are all kinds of bagels; Mr. Graf's has a chewy bite and an almost pretzel-like crust. This is his recipe.
Provided by Joan Nathan
Categories breads, project, appetizer
Time P1DT1h
Yield 10 bagels
Number Of Ingredients 7
Steps:
- Put the yeast in the bowl of a standing mixer. Add 1 2/3 cups/ 365 grams lukewarm water and allow the yeast to activate, about 5 minutes. Add flour, 1 tablespoon/18 grams salt and malt powder and mix at low speed for 5 minutes using the dough hook. Cover the dough and allow to rise at room temperature for about 2 hours.
- Punch the dough down and shape into a rough rectangle about 1 to 1 1/2 inches thick, and about 2 times longer than it is wide. If you are having trouble forming the dough, stretch it, wait for the gluten to relax and re-form.
- Cut the dough into 10 pieces of about 3 ounces each. Roll each into an 8-inch-long snakelike shape, tapering the dough at each end. Circle the dough around your hand, pinching the ends together and rolling under your palm once or twice to seal. Put the bagels on a Silpat or other nonstick baking sheet on top of a jellyroll pan. Cover well with plastic wrap and refrigerate for about 10 hours, or up to 24 hours.
- Heat the oven to 425 degrees. If you have a baking stone or brick you use for baking, put it on a rack near the bottom of the oven; it will retain heat and produce a crisper bagel. Bring a large pot of water to boil, add the remaining salt and the baking soda into the boiling water and remove the bagels from the refrigerator.
- Carefully place just enough bagels into the pot to cover the surface of the water, making sure that there are no bagels resting on top of one another. Let them float on 1 side for 1 minute before flipping them to the other side for another minute or so. Remove the bagels and drain well on a cooling rack.
- Pour poppy or sesame seeds into a bowl wider than the bagels. Working very quickly, remove the bagels one by one and dip them into the topping. Place them back on the Silpat-covered baking sheet, topping side down.
- Bake on the second to highest shelf of the oven for 8 to 10 minutes. Then flip the bagels, rotate the pan and continue baking for about 8 minutes, or until they are golden brown.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 1 gram, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1096 milligrams, Sugar 0 grams
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Arion Sutherland
[email protected]I was really excited to try this recipe, but I was disappointed. The bagels didn't turn out as I expected.
Wazz King
[email protected]These bagels are a waste of time and ingredients. They're not worth the effort.
LuhLuhPlayz
[email protected]I'm not a fan of these bagels. They're too chewy and dense for my taste.
Whoa Na
[email protected]I've tried this recipe a few times now and I can't seem to get the bagels to rise properly. They always end up flat and dense.
APENJE ISRAEL EMMANUEL
[email protected]I'm not sure what I did wrong, but my bagels turned out really dense. They're still edible, but not as good as I hoped.
Sudip
[email protected]Just made these bagels and they were delicious! Thanks for sharing the recipe.
Karungi Norah
[email protected]These bagels are the best! I've made them several times now and they always turn out perfect.
Crystal Amelia
[email protected]I'm so glad I found this recipe! I've been looking for a good bagel recipe for a while and these are perfect.
Chloe Peters
[email protected]Just wanted to say that I made these bagels and they were delicious! I'll definitely be making them again.
Margaret Mwanza
[email protected]These bagels are so good! I made them for breakfast this morning and they were a hit. Everyone loved them.
__ANIKA __
[email protected]I've never made bagels before, but these were surprisingly easy to make. They turned out great! Thanks for the recipe.
Jafar Khan
[email protected]Just made these bagels and they turned out perfect! I followed the recipe exactly and they were delicious. My family loved them.
Alhassan abubakar
[email protected]These bagels are AMAZING! I've tried so many bagel recipes, but these are by far the best. They're soft, chewy, and have the perfect amount of flavor. I will definitely be making these again and again.