There are many different recipes and methods for baking bagels. The process that I am going to explain is very similar to what is done in professional bagel bakeries. However, it has been modified to fit the confines of a typical home kitchen.
Baking bagels the authentic way requires a bit of skill and practice, but when done right can produce fantastic results in your own home oven!
Helpful Tools
1 1/2 cups of warm water (110 to 115 F / 45 C)
1 Tbsp dry bread machine yeast
1 Tbsp granulated sugar
1 Tbsp barley malt syrup (available at health food or bakery supply stores)
1 Tbsp vegetable oil
4 1/2-5 cups of bread flour
2 tsp of wheat gluten
2 tsp of kosher salt
1/4 cup corn meal
For more: http://www.homemadebagels.com/2009/10/how-to-make-bagels.html#.WmMJAK6WaUk
Baking bagels the authentic way requires a bit of skill and practice, but when done right can produce fantastic results in your own home oven!
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Helpful Tools
- 8 quart stock pot
- standard home oven and range
- large spatula
- large metal tongs
- bread machine
- large handled plastic strainer
- cooling rack
- custom burlap covered bagel boards
- baking/pizza stone (12"W x 12"D) Note: It can be larger but not smaller
- cookie sheet
1 1/2 cups of warm water (110 to 115 F / 45 C)
1 Tbsp dry bread machine yeast
1 Tbsp granulated sugar
1 Tbsp barley malt syrup (available at health food or bakery supply stores)
1 Tbsp vegetable oil
4 1/2-5 cups of bread flour
2 tsp of wheat gluten
2 tsp of kosher salt
1/4 cup corn meal
For more: http://www.homemadebagels.com/2009/10/how-to-make-bagels.html#.WmMJAK6WaUk
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