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Created November 24, 2024 16:26
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Beigel Reipe
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beigel.md

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
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