Something that seems to be severely lacking in Germany are really good bagels. Or bagels at all really. You can find them occasionally as part of a sandwich (I’ve seen them at the Coffee Fellows chain) but they have left a lot to be desired. It’s funny because back home I didn’t eat them all that often, maybe 1 per month, if that. Since, you know, they aren’t the healthiest things. But now that I can’t get them, I end up craving them all the time and eat like 10 whenever I visit the US. Unnecessary.
I’ve never made my own bagels before but I figured why wait any longer. The process isn’t all that difficult but they do take time. It ends up being about a 2 day process but each step is easy. An important part of the bagel-making process is the refrigerator ferment, allowing time for the bagels to sit in the refrigerator (at least overnight) to allow for that wonderful, bagel-y taste.
I used the recipe (below) posted from the Wednesday Chef (another Germany-based blogger whom I love!!). I followed it pretty much to a T, not wanting to mess anything up. I made plain bagels this time around but am looking forward to experimenting more next time.
What I liked about this recipe was that it didn’t require a stand mixer which I do not have here in Germany. The general process is that you make the dough using a high protein flour, like bread flour. This contributes to the famous chewiness of the bagels. Luckily I had some on hand. After kneading, the ball of dough sits in a fridge. Then, you divide the dough into smaller balls and roll each piece into a rope. You attach the ends of the rope into the bagel shape. Not super pretty but hey, they look like bagels.
Then, they have to go back into the fridge for at least overnight. You take them out the next day for about an hour and a half. In order to test if they are ready for the boil, you have to see if they float in a bowl of cold water. Now, mine did not float immediately. I ended up having to wait another 30-45 minutes extra in order for them to float. Then, came the boil.
After that, they go into a really hot oven (500 degrees Farenheit!) and bake away. Then, you end up with this piece of heaven.
How cool is that?? I made bagels! And they taste like bagels!
Makes 6 to 8 bagels
3 1/2 cups (1 pound) unbleached flour (bread or all-purpose)
3 teaspoons salt, divided
3/4 teaspoon instant yeast
1 tablespoon honey or barley malt syrup, if you’ve got it
1 cup plus 2 tablespoons water
1 teaspoon baking soda
Poppy or sesame seeds
1. By hand, mix the flour, 2 teaspoons salt, the yeast, honey and the water until the ingredients form a stiff, coarse ball of dough (about 3 minutes). If necessary, add a little more water. Let the dough rest 5 minutes.
2. Knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes. If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.
3. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours. Keep in mind that the bagels must be shaped before proofing overnight.
4. When ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.
5. Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces. Form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface. If the dough slides around and won’t ball up, wipe the work surface with a damp paper towel and try again – the slight amount of moisture will provide enough “bite” for the dough to form a ball. When each piece has been formed into a ball, you are ready to shape the bagels.
6. Using your hands and a fair amount of pressure, roll each dough ball into a “rope” 8 to 10 inches long. (Moisten the work surface with a damp paper towel, if necessary, to get the necessary bite or friction). Slightly taper the rope at the ends so that they are thinner than the middle. Place one end of the dough between your thumb and forefinger and wrap it around your hand until the ends overlap in your palm; they should overlap by about 2 inches. Squeeze the overlapping ends together and then press the joined ends into the work surface, rolling them back and forth a few times until they are completely sealed.
7. Remove the dough from your hand and squeeze as necessary to even out the thickness so that there is a 2-inch hole in the center. Place the bagel on the prepared sheet pan. Repeat with the other pieces. Lightly wipe the bagels with oil, cover with plastic wrap and place in the refrigerator overnight.
8. Remove the bagels from the refrigerator 90 minutes before you plan to bake them. Fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil. When it comes to a boil, add the remaining teaspoon of salt and 1 teaspoon of baking soda, reduce the heat and simmer with the lid on.
9. Thirty minutes before baking, heat the oven to 500 degrees.
10. Test the bagels by placing one in a bowl of cold water. If it sinks and doesn’t float to the surface, return it to the sheet, wait 15 minutes and then test it again. When one bagel passes the float test, they are ready for the pot.
11. Gently lift each bagel and drop it into the simmering water. Add as many as will comfortably fit in the pot. After 1 minute, use a slotted spoon to flip each bagel over. Poach for an extra 30 seconds. Using the slotted spoon, remove each bagel and return it to the lined baking sheet. Continue until all the bagels have been poached. Generously sprinkle each bagel with a topping.
12. Place the baking sheet in the oven and reduce the heat to 450 degrees. Bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions). Check the underside of the bagels. If they are getting too dark, place another sheet under the baking sheet. Bake until the bagels are golden brown, an additional 8 to 12 minutes. Remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.