cpilsworth · November 24, 2024 16:26 · Nov 24, 2024
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+# Ashkenazi Bagels
+
+Make delicious traditional bagels the way Polish Ashkenazi Jews do.
+
+## Poolish Ingredients
+
+* 275g all-purpose flour
+* 275g warm water
+* 5g active dry yeast
+
+## Dough Ingredients
+
+* 275g warm water
+* 10g Diastatic Malt Powder
+* 7g active dry yeast
+* 650g all-purpose flour
+* 15g salt
+
+## Bagel Prep
+
+* Pale Malt Extract
+* Toppings for dipping, like sesame seeds or "everything" mix (optional)
+
+## Directions
+
+### Poolish
+
+Start by putting the Poolish ingredients in a large bowl, mixing well. Cover, put in a cool place, and let stand for 8 hours.
+
+### Dough
+
+* Add 275g warm water, diastatic malt powder, and yeast to the poolish.
+* Add flour, plus any saved dough from last time (if any).
+* Mix until loosely combined, cover, and let sit for 25 minutes.
+* Mix this mess together loosely. Just enough to look like this. 
+* Then LET IT SIT, covered, for 25 minutes. PROMISE ME you’ll do this. We are giving it a chance to kickstart microbial growth before adding the last ingredient... 
+
+* Sprinkle 15g salt on top of the dough.
+* Mix and fold for 2-3 minutes.
+
+Now mixing and folding. It will be sticky and a little ornery. That’s OK. Be patient, but you can sternly tell it to behave if that helps. About 2-3 minutes of this and you will see it change into a more dough-like object.
+
+* Knead for 5 minutes.
+* Form up and oil the dough, cover it, and leave it in a cool place for 2 hours.
+* Leave covered and put in the refrigerator for 2 hours, or overnight. (See notes below.)
+
+### Making the Bagels
+
+* Soak the bagel boards (covered in hessian)
+* Cut off a strip of dough, and roll it up.
+
+* Keep a little of the dough back for next time
+* Cover the rolled bagels with plastic wrap, let them rise for 40 minutes.
+* Preheat the oven to 220°C.
+* Fill a bowl with ice water. (I clean and reuse the bowl I made the dough in)
+* Fill a saucepan with water and a dollop (~1tbsp or so) of malt syrup and bring to a boil.
+* A few at a time, boil the bagels, 30 seconds on each side, flipping carefully.
+* When finished boiling, transfer them to ice water. (30s each side)
+
+Set up the next bagels to boil, and then transfer the old ones from the water to the parchment. 
+If you are using toppings, dip the boiled bagel in the toppings and then place toppings-down.
+
+### Baking the bagels
+* Bake for 4 minutes, and then flip them off the bagel board (topings up)
+* Bake for another 18 minutes.
+
+## Timelines
+
+These are actually pretty easy to make, but the timing can be tricky depending on when you want your bagels to be ready. 
+
+### Single Day Timeline
+
+* 10am: start poolish, let sit for 8 hours
+* 6pm: mix loose dough, let sit for 25 minutes
+* 6:30pm: knead dough, clean and oil, cover and let rise for 2 hours
+* 8:30pm: put in fridge for 2 hours
+* 10:30pm: make bagels
+
+
+### Overnight Poolish Timeline
+
+* 11pm: start poolish, let sit for 8 hours
+* 7am: mix loose dough, let sit for 25 minutes
+* 7:30am: knead dough, clean and oil, cover and let rise for 2 hours
+* 9:30am: put in fridge for 2 hours
+* 11:30am: make bagels
+
+### Full Overnight Rise Timeline
+
+* 1pm: start poolish, let sit for 8 hours
+* 9pm: mix loose dough, let sit for 25 minutes
+* 9:30pm: knead dough, clean and oil, cover and let rise for 2 hours
+* 11:30pm: put in fridge for 8?? hours
+* 7am: make bagels