1 HOUR BAGELS

By Brian Lagerstrom · 60 min

Ingredients

Instructions

1. Warm the beer in a saucepan over low heat to 100-105°F/38-40°C, then take it off the heat.
2. Put the flour, salt and sugar in a food processor (for hand mixing, see the hand method).
3. Stir the yeast into the warm beer.
4. With the processor running, pour in the yeast mixture, then keep running for 30 more seconds. The dough will be quite dry.
5. Knead the dough on a work surface for 2-3 minutes, until a pinch stretches with a short tug without tearing or shearing; knead longer if it tears.
6. Cover the dough in a bowl and let it ferment for 25 minutes.
7. Divide into 6 pieces of about 125g/4oz each.
8. Degas each piece lightly, shape into a thick rectangle, fold the top half toward you and roll into a cigar about 10"/25cm long, tapered at both ends.
9. Wrap the dough around your palm so the tapered ends overlap by about 3". Press the overlap firmly together, then roll the bagel back and forth on the seam to round it and seal it.
10. Place the bagels on a parchment-lined tray, cover, and proof for 15-20 minutes.
11. Meanwhile, bring a very large pot of water to a boil and preheat the oven to 475°F/245°C.
12. Whisk the molasses into the boiling water. Boil 3 bagels at a time for no more than 30 seconds per side, then lift them out onto a wire rack to drain. Repeat with the rest.
13. Press one side of each bagel into the topping, then place topping side up on a parchment-lined tray.
14. Bake at 475°F/245°C for 15-17 minutes, until golden brown and toasty.
15. Hand mixing: put the yeast mixture in a bowl, add flour, salt and sugar, and mix with a sturdy spoon until it is too stiff to stir. Wet your hand well and knead for at least 5 minutes, until the dough passes the tug test. Cover and ferment for 25 minutes, then continue from the shaping step.

Summarized from Brian Lagerstrom's video. Watch it for the details.