“Here the skeptic finds chaos and the believer further evidence that the hand that made us is divine.”
-Robert Moses
Preparations
| Component | Weight | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 15.5 oz | 3 ½ cups | 100% |
| Water | 10.6 oz | 1 ¼ cups | 68% |
| Salt | 0.2 oz | 1 ½ tsp | 1.2% |
| Sugar | 0.65 oz | 4 ½ tsp | 4.2% |
| Yeast | 0.2 oz | 2 tsp | 1.3% |
Optionally: the toppings of your choice.
Procedure
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Mix all ingredients thoroughly. Knead, about 20 minutes by hand or three minutes in a stand mixer on second speed, until smooth.
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Refrigerate overnight (at least six hours) or let stand on countertop for 90 minutes.
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Preheat oven to 450°F.
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Shape dough into toroids. This recipe makes six to eight bagels.
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On the stove or over an open fire, bring a kettle of water to boil. Boil the bagels for 1-2 minutes, then flip and boil for 1-2 minutes more.
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After boiling, roll bagels in toppings of your choice. This step is optional; these bagels are good plain.
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Bake on a parchment-lined baking sheet at 450°F for 20-25 minutes, until golden brown.
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Allow to cool for at least five minutes before slicing and eating.