Bagel Making - Day 1

I came across this recipe for bagels in the LA Times last week. The ingredients weren't very long and it seemed easy enough, so I thought I would give it a try. The only downside to bagel making is that you have to let the dough rest overnight in the refrigerator, making the process a two day process. Definitely not a recipe to throw together when you have a craving for homemade bagels but it is easily something you can assemble on Saturday to wow your Sunday brunch guests.

As we speak my dough is resting in the fridge, waiting until tomorrow . . . baking day!

Ingredients

• 3 1/2 cups unbleached bread flour
• 3 tsp salt, divided
• 3/4 tsp instant yeast
• 1 tbsp barley malt syrup (or honey or in my case I tried molasses)
• 1 cup plus 2 tbsp water
• 1 tsp baking soda
• Toppings as desired, poppy seeds, sesame seeds, coarse salt, dehydrated onions, cinnamon sugar.

1. In a large bowl mix the flour, 2 tsp salt, yeast, barley malt syrup/honey/molasses and 1 cup plus 2 tbsp water until the ingredients form a stiff, coarse ball of dough (about 3 minutes if mixing by hand). Let the dough rest 5 minutes.

2. On a lightly floured surface, knead the dough until 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.

4. Line a baking sheet with lightly greased parchment paper or a silicone baking mat. Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces. Roll each piece into a round dough ball.

5. Using your thumb pierce a hole through the middle of the dough ball. Stretch the dough until the hole is about 2 inches. Place the bagel on the prepared sheet pan. Repeat with the other pieces.

6. Lightly wipe bagels with oil, cover with plastic wrap and place in the refrigerator overnight.

Instructions continued tomorrow . . .