peter reinhart’s bagels
Although I’ve never come up short in the crazy category, there are some gastronomical indulgences that even refuse to make at home. You see, a lot of what drags me into the kitchen is a complaint: I find something dissatisfying in its availability, quality or it brings me ennui. But items on my list of cooking refusals fall into none of these categories, and that’s why I’ll gladly leave the sausage, sushi and bagel making to others in this great city.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Bagel | 1 medium (89g) | 245 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Malt | not in our table | 0 |
| Syrup | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour (see note below)
- 2 1/2 cups water, room temperature
- 1/2 teaspoon instant yeast
- 3 3/4 cups unbleached high-gluten or bread flour
- 2 3/4 teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)
- 1 tablespoon baking soda
- 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side
- 11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.)
- 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.