For over a year now, I’ve been satisfying my own damn bagel addiction, rather than completely outsourcing the task to my dealer. I’ve tried a couple different recipes, and my best results have been using a tweaked version of the Cook’s Illustrated recipe (the original is reproduced here).
My tweaks are basically:
- Don’t bother with the high-gluten flour. Bread flour gives good results.
- Raised salt content to 1 tbsp.
- I add extra water as needed to get the dough to come together. On dry days, it can take a few tablespoons extra.
- Let bagels rise the night before, then refrigerate or freeze until ready to boil and bake.
Total prep time the night before is about 30-45 minutes, plus rising time. In the morning, it takes about 45 minutes from cold water/cold oven to hot bagels. I can be an early riser for these