Hello Bakers,
A few weeks ago, I was in Eataly in Century City - Eataly is an amazing Italian Food Hall. The bread bar is beautiful and every visit I sample something new.
Last visit I tried a slab of cacio e pepe focaccia and thought - wow this topping would make a great bagel topping. And it does - these are delicious.
This is a relatively quick bake - I know it’s quite hot and it be unbearable to think of turning on the oven but (in their delicious defense) these take 17 minutes to bake.
Let me know if you have any questions and please tag me in your beautiful bakes on IG @bakingwcolette.
Equipment:
Stand mixer fitted with the dough hook, scale, half sheet tray (13X18”) lined with parchment paper or a silpat liner, bowl scraper, bench scraper, 4 qt or larger pot, slotted skimmer, whisk
Ingredients:
232g water (80 degrees)
7g instant yeast
12g oil
12g honey
400g bread flour
8g salt
Garnishes: Shredded parmesan cheese, Sea Salt, Fresh ground black pepper
Water for boiling: 2 quarts water, 50g honey, malt syrup or brown sugar and 12g of baking soda. Once ingredients are in the pot - whick to combine.
Oven: 450 - Bake Time: 17 minutes Proof and chilling time 2-3 hours, 15 minutes
In the bowl of a stand mixer, fitted with the paddle attachment, combine the water and yeast and let sit 5 minutes.
Add oil, honey, flour and salt.
Mix on speed 2 for 5 minutes and then speed 1 for 4 minutes. Stop and scrape down the bowl if necessary.
Cover the bowl with plastic wrap and let the dough bulk ferment for one hour at room temperature.
Move the dough to the work surface and divide into 111g portions.
Round gently and cover with plastic wrap for 5-7 minutes - alternatively the dough can be rolled in to a short strand.
To form the bagels using the round shape. Flour your ring finger and stick it in the center of the bagel pushing all the way to the work surface. Roll the bagel around a few if your fingers to form the hole.
To form the bagels using the strand method. Roll the strand out into a 12” strand, cross the ends over and seal by rolling the ends on the counter.
Place the bagels on the prepared baking sheet, cover and let proof at room temperature for 15 minutes.
Move the bagels to the refrigerator for 2-3 hours.
Set up water bath, place water bath into a minimum 4 qt pot and bring to a low boil.
Boil the bagels for 30 seconds on each side. Use a slotted spoon to move to the prepared pan.
Garnish with salt, parmesan cheese and several generous grinds of fresh ground black pepper on each.
Bake at 450 degrees for 17 minutes or until a rich golden brown.
Leftover bagels freeze, well wrapped, up to one month.