Sandwich Bagel

I saw a recipe for sandwich bagels that I decided to try.

I made simple sesame topped ones for Doug, and everything topping for me.

Ingredients:

Dough:

• 8 ounces (240g) sourdough starter
• 125 g water, room temperature
• 1 tablespoon (13g) dark brown sugar, packed
• 3/4 teaspoon yeast
• 1 1/4 teaspoons salt
• 2.5 cups (300g) bread flour

Water Bath:

• 8 cups (1808g) water (2" deep in a wide pan)
• 2 tablespoons honey

Everything Topping:

• 1 tablespoon sesame seeds
• 1 tablespoon caraway seeds
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced onion
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon garlic powder

 

Instructions:

1. In a large stand mixer, add the starter, water, sugar, and yeast. Stir together, and let proof while you measure out other ingredients.
2. Mix in the rest of the dough ingredients using low speed of the mixer. Then knead the dough until it’s supple and elastic, about 8 to 10 minutes at medium-low speed with a mixer.
3. Place the dough in a lightly greased bowl and let it rest, covered, until it doubles in bulk. This will take about 1.5 to 2 hours depending on the warmth of your kitchen.
4. Turn the dough out onto a work surface, gently deflate it, and divide it into eight equal pieces (80g to 85g each).
5. To pre-shape the dough: Working with one piece of dough at a time, fold the edges into the center. Pinch to seal, and let sit for a bit. Repeat with the remaining pieces of dough.
6. Starting with the first piece of dough, place it seam-side down on an unfloured surface. Use your cupped fingers and palm to roll the dough into a tight ball, moving your hand in a circular motion. The dough should stick slightly to the surface in order to create tension to yield a smooth exterior.
7. Once shaped into a tight ball, place the dough onto a lightly floured surface and repeat with the remaining pieces of dough.
8. Cover the dough balls and allow them rest for 10 to 15 minutes.
9. Line a baking sheet with parchment or a Silpat mat.
10. Working with one piece of dough at a time, use your finger to poke a hole through the center. Gently rotate the dough to expand the hole to 2” to 3” in diameter, forming a ring shape. Place the shaped bagel onto the prepared baking sheet.
11. Place the bagels on the baking sheet in a 3-2-3 arrangement to allow them to fit nicely on one pan.
12. Cover the bagels and let them rest until they feel slightly puffy to the touch, about 30 minutes.
13. While the bagels are resting, preheat the oven to 450°F. Combine the water and honey in a wide, shallow pot; the water should be at least 1 1/4" deep. Bring the mixture to a boil.
14. Add 2 or 3 bagels to the water at a time to avoid crowding. Boil for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over. Boil for another 60 seconds before removing from the water and placing on the prepared pan.
15. Brush each bagel with the egg and water, and sprinkle with topping.
16. Bake the bagels until golden brown, 18 to 22 minutes. Rotate the pan (front to back, back to front) halfway through baking to ensure even browning.
17. Remove the bagels from the oven and transfer them to a rack to cool.

 

Carole's Notes:

We liked these bagels! They were a smaller size then bakery bagels, so 'lower carb'.

The recipe is lightly adapted from from https://www.kingarthurbaking.com/recipes/ultimate-sandwich-bagels-recipe