Bagels Recipe

Ingredients:

• 285g water, lukewarm

• ⅛ t active dry yeast

• 25g granulated sugar

• 13g kosher salt

• 250g high gluten flour

• 250g all-purpose flour

• 15g extra virgin olive oil

• 2 qt water

• 2 T brown sugar

• 1 T kosher salt

Method:

Add the water, yeast and sugar to the bowl of a stand mixer. Allow to rest for five minutes, until the yeast blooms.

Add the salt, flour and olive oil and mix on low speed until it comes together in a smooth ball.

The dough should pull away from the sides of the bowl and be fairly firm.

Transfer to a greased mixing bowl and cover with plastic wrap. Allow the dough to rest for about 10 hours (overnight).

Turn the dough out onto a clean surface and gently deflate. Cover with plastic wrap and rest for thirty minutes.

Divide into seven portions, approximately 115g (4 oz) each, and roll into tight balls, seam side down.

Allow to rest for 10 minutes.

While the dough is resting this final time, bring the water, brown sugar and salt to a boil in a wide pot.

Once the dough has rested, poke your finger through the center of the balls of dough. Use your fingers to gently stretch the dough so the hole is about two inches in diameter. Be careful not to tear the dough during this stage.

Boil the bagels 3 or 4 at a time, presentation side facing down, for one minute. Then flip the bagels and boil for an additional minute.

Transfer the bagels to a sheet tray lined with greased parchment paper.

Bake the bagels for 20 minutes in an oven set at 425 for 20 minutes, rotating halfway through.