What would you call a sea gull if it were on the bay?

Posted on April 5, 2016. Filed under: Breads, Uncategorized | Tags: , |

A bagul, get it? Haha..no? Shut up I’m hilarious.

I wasn’t sure until last night if I was going to have today off or not. After my training last night, I found out I indeed had today off. It was great, I stayed in bed  as long as I wanted, did my yoga. I had no plans. While laying in bed, I thought “hm, bagels” and looked up a few recipes. I settled on a plain ole bagel, started the dough, then took a shower. While taking my shower I decided to go ahead and do whole wheat instead, cause, why not. I halved the regular bagel recipe, but not the whole wheat. The whole wheat didn’t rise as much in the oven, but it still cooked through.

Both of these recipes take time and a bit of skill, but, honestly, not too much. If you have any baking knowledge you’ll do fine.

Whole Wheat and Regular Bagels

Here’s what to get from the store (if you don’t have it)

White Flour
Whole Wheat Flour
Brown Sugar


Whole Wheat Bagel
(From Peter Reinhart)

510 grams / about 4 1/4 cups sprouted whole wheat flour or whole wheat flour
1 ¼ teaspoons fine sea salt
1 ¼ teaspoons instant yeast
1 ⅔ cups plus 1 1/2 teaspoons / 408 milliliters lukewarm water
1 tablespoon barley malt, agave syrup, or honey
2 tablespoons baking soda, malt syrup or honey for boiling water bath
Cornmeal or semolina flour for baking sheets

  1. In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
  2. Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
  3. Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
  4. Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
  5. Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
  6. Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
  7. Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

(From King Arthur Flour)

1 tablespoon instant yeast
4 cups King Arthur Unbleached Bread Flour
2 teaspoons salt
1 tablespoon non-diastatic malt powder, brown sugar, or barley malt syrup
1 1/2 cups lukewarm water
2 Quarts Water

2 tablespoons non-diastatic malt powder or brown sugar or barley malt syrup
1 tablespoon granulated sugar

  1. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you’re using an electric mixer) or up to 15 minutes (if you’re kneading by hand). Since we’re using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you’re using a mixer it will “thwap” the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer.
  2. Place the dough in a lightly greased bowl, and set it aside to rise until it’s noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
  3. Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).
  4. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly.
  5. While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
  6. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it’s about 1 1/2″ to 2″ in diameter. Place six bagels on each of the baking sheets.
  7. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
  8. Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

Training at the new place is going great. The awesome part about bartending for a while is that once you’ve been behind one bar, you’ve been behind them all. It’s just learning the new systems and their specific drinks. I’m enjoying myself so far though.




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