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1.0.2--everything-inside-bagels.md

Everything Inside Bagels

Version 1.0.2

This Frankenstein's recipe is centered on combining the lovely flavor of a good everything bagel with a sourdough tang and a bit of natural sweetness from whole wheat flour. It's... kind of a mess.

Except it's not. I began experimenting with these as an alternative to traditional everything bagels where the outside is crusted with salt, sesame seeds, and dried onion and garlic. It trades the texture and crunch of the everything-outside bagel for something that's less of a mess on the counter and when eating.

Equipment

For the bagels

  • Stand mixer with paddle mixer attachment, dough hook attachment & large bowl
  • Baking sheet(s)
  • Digital scale
  • Wire rack
  • Parchment paper for lining baking sheet(s)
  • Plastic wrap
  • Semolina or rice flour (not for baking, but to prevent sticking)

For the parboil

  • Large pot
  • Slotted spoon

Weights & Measures, per dozen bagels

For the bagels

A note about seasoning

In this version of the recipe, I'm using a pre-mixed "everything seasoning" because it's what I had on hand. I arrived at 74g of the pre-mix because, traditionally, this recipe calls for 15g of salt. You'll notice there's no additional salt in the ingredient list. Instead, I've calculated how much pre-mixed seasoning I'd need to have 15g of salt. Future versions of this recipe will break the pre-mix into individual ingredients to more finely tune flavor and texture.

For the parboil

  • 1 tablespoon baking soda
  • 1 tablespoon brown sugar

Day 1

  1. In stand mixer with paddle attachment, mix 300g starter, 475g water, and 20g malt syrup.
  2. Gradually add flour and seasonings, transitioning to a dough hook:
  • 125g whole wheat flour
  • 5g whole-grain bread improver
  • 74g everything seasoning
  • 1kg all purpose flour
  1. Mix/knead until smooth & pliable (~7 minutes). This is a thick, stiff dough, so I don't bother with a mixer; just mix and knead by hand. It's a workout.
  2. Shape into ball, cover with towel, rest 20 minutes.
  1. Divide into 12 equal pieces (~167g each), shape each into ball. Cover and rest 15 minutes.
  1. Line baking sheet(s) with parchment paper and generously sprinkle with semolina or rice flour.
  2. Make the bagel shape with each ball of dough. Place on lined baking sheet(s). TODO: Describe how to shape bagels
  3. Cover baking sheet(s) and let them proof for 2.5-4.5 hours. Start doing float tests after ~2.5 hours. TODO: Describe float test
  4. Once a bagel passes the float test, cover the baking sheet(s) with plastic wrap, and proof in the fridge for at least 12 hours, up to 24 hours. Longer is better.

Day 2

  1. Preheat oven to 450°F.
  2. Bring a large pot of water to a rolling boil, then add 1tbsp baking soda and 1tbsp brown sugar
  3. Remove bagels from fridge. Drop into boiling water, a couple at a time, for ~20 seconds on each side.
  4. Remove bagels with a slotted spoon. Shake off excess water.
  5. Return to baking sheet(s)
  1. Put bagels in the center of oven and reduce temperatures to 400°F.
  2. Bake for 18-22 minutes, until golden on top or internal temp registers at least 190°F. Cool on wire rack.
Raw
1.1.0--everything-inside-bagels.md

Everything Inside Bagels

Version 1.1.0

This Frankenstein's recipe is centered on combining the lovely flavor of a good everything bagel with a sourdough tang and a bit of natural sweetness from whole wheat flour. It's... kind of a mess.

Except it's not. I began experimenting with these as an alternative to traditional everything bagels where the outside is crusted with salt, sesame seeds, and dried onion and garlic. It trades the texture and crunch of the everything-outside bagel for something that's less of a mess on the counter and when eating. In this version, I swap store-bought "everything seasoning" for my own mix. I did this so I could experiment with the flavor profile and texture without messing up my salt balance.

Equipment

For the bagels

  • Large bowl
  • Large whisk
  • Bench knife
  • Baking sheet(s)
  • Digital scale
  • Wire rack
  • Parchment paper for lining baking sheet(s)
  • Plastic wrap
  • Semolina or rice flour (not for baking, but to prevent sticking)

For the parboil

  • Large pot
  • Slotted spoon

Weights & Measures, per dozen bagels

For the bagels

  • 300g active 100% hydration sourdough starter
  • 475g cold water
  • 20g malt syrup or molasses
  • 1kg all-purpose flour
  • 125g whole wheat flour
  • 5g whole-grain bread improver (optional)

For the Everything Seasoning

  • 15g flaky salt
  • TODO: REPLACE VOLUME MEASUREMENTS BELOW WITH MASS EQUIVALENTS
  • 2tbsp white sesame seeds
  • 2tbsp black sesame seeds
  • 2tbsp + 1tsp dried minced garlic
  • 2tbsp + 1tsp dried minced onion
  • 1tbsp poppy seeds
A note about seasoning

The salt in the Everything Seasoning is doing double duty. It's both adding flavor and keeping the yeast fermentation in balance. Everything else can be adjusted to taste, but 15g of salt is critical. No more and no less. TODO: SHOULD SALT MOVE INTO DOUGH INGREDIENTS INSTEAD?

For the parboil

  • 1 tablespoon baking soda
  • 1 tablespoon brown sugar

Day 1

  1. In a large bowl, whisk 300g starter, 475g water, and 20g malt syrup until frothy.
  2. Add flours and seasonings:
  • 125g whole wheat flour
  • 5g whole-grain bread improver (optional)
  • 1kg all purpose flour
  • All of the Everything Seasoning
  1. Mix and knead by hand until smooth & pliable (~7 minutes). This is a very thick, stiff dough, so I don't bother with a mixer; just mix and knead by hand. It's a workout.
  2. Shape into ball, cover with towel, rest 20 minutes.
  1. Divide into 12 equal pieces (~167g each), shape each into ball. Cover and rest 15 minutes.
  1. Line baking sheet(s) with parchment paper and generously sprinkle with semolina or rice flour.
  2. Make the bagel shape with each ball of dough. Place on lined baking sheet(s). TODO: Describe how to shape bagels
  3. Cover baking sheet(s) and let them proof for 3-4 hours. Start doing float tests after ~3 hours. TODO: Describe float test
  4. Once a bagel passes the float test, cover the baking sheet(s) with plastic wrap, and proof in the fridge for at least 12 hours, up to 24 hours. Longer is better.

Day 2

  1. Preheat oven to 450°F.
  2. Bring a large pot of water to a rolling boil, then add 1tbsp baking soda and 1tbsp brown sugar
  3. Remove bagels from fridge. Drop into boiling water, a couple at a time, for ~20 seconds on each side.
  4. Remove bagels with a slotted spoon. Shake off excess water.
  5. Return to baking sheet(s)
  1. Put bagels in the center of oven and reduce temperatures to 400°F.
  2. Bake for 18-22 minutes, until golden on top or internal temp registers at least 190°F. Cool on wire rack.
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