I love bagels. So, when we heard that Sur la Table would be offering a class to learn how to make bagels from scratch I was all in. We arrived up in Huntersville a little early, so we stopped by the Red Rocks Cafe for a little brunch for heading over to Sur la Table for our class.
When we arrived in the kitchen @ Sur la Table, we were happy to find that it was a smaller class. Just one couple and another classmate besides mum and I.
Before we started making our dough, we learned a some things we hadn’t known before. For example, did you know that Yeast is actually a plant?
After we combined our flour and salt to our bowl we turned our mixer to low speed and added our activate years mixture along with some delicious honey. (While the recipe I’ll share later mentions barley malt syrup, I quite agree that honey is the better option.)
Homemade Bagels – Yield 8 Bagels
For the dough:
- Cornmeal for dusting
- 1 1/2 cups warm water
- 2 tsp active dry yeast
- 1 tbsp granulated sugar
- 2 tbsp barley malt syrup (or) honey
- 3 1/2 cups bread flour, plus extra for shaping
- 1 tbsp sea salt
- Vegetable oil for oiling the bowl
- 1 large egg whisked with 1 tbsp water for egg wash
For the bagel water:
- 6 quarters water
- 1/3 cup barley malt syrup (or) honey
For the “everything” topping mixture:
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1 tbsp dehydrated onion flakes
- 1 tsp dehydrated garlic flakes
- 2 tsp flaky sea salt
Preheat oven to 425 (if convection) or 450 (if non-convection.) Set a wire rack over a rimmed baking sheet and line another rimmed baking sheet with parchment and sprinkle with cornmeal; set aside.
Place the warm water in a small bowl and sprinkle with the yeast and sugar. Let stand for 5 minutes or until yeast dissolves and starts to foam. Add the barley malt syrup and sit to throughly dissolve.
In a stand mier fitted with a dough hook, combine the flour and salt and mix briefly to combine. Knead the dough on medium speed until smooth and elastic, 6 to 8 minutes. Alternatively, you can knead the dough by hand on a floured surface for about 15 minutes.
Put the kneaded dough into a lightly greased large bowl. Cover the bowl with plastic wrap and let the dough rise at warm room temperature (70 to 80 degrees F) until doubled in bulk, about 1 hour.
When the dough is ready, turn out onto a lightly floured work surface and use a large knife or bench scraper to divide it into 8 equal pieces. With lightly floured hands, press out any bubbled that might have formed in the dough and form each piece into a small smooth ball. Place about 4 inches apart on lightly floured surface.
Shape each ball into a bagel by pushing your thumb through the middle and then using you index and middle fingers in the hold, make fast circular motions, stretching the hole out a bit to form a ring. Twirl the ring of dough on your fingers to stretch the hole until it’s about 2 inches in diameter of the bagel; you should be able to form it into a bracelet on your wrist. Place the bagel rings on a floured rimmed baking sheet. Repeat the same step with the remaining dough; cover shaped bagel with a damp kitchen towel and allow them to rest for 10 minutes.
While bagels are resting, fill a large pot with 6 quarts of water and whisk in the barley malt syrup (or) honey. Bring the water to a boil. Working in batches, lower the bagels into the water to boil on 1 side for 1 minute, and using a slotted spoon or spider, flip them over to boil on the other side for 1 minute more. Transfer the boiled bagel onto the prepared sheet with the wire rack, and using a silicone pastry brush, lightly brush each bagel with egg wash. In a small bowl, mix together the topping mixture and generously sprinkle each bagel with the ‘everything’ mixture, allowing them to slightly set until just tacky.
Transfer topped bagels to the prepared baking sheet sprinkled with cornmeal and transfer to the oven to bake. Do not open the oven to peek in for the first 10 minutes (use the oven light) so you don’t lose any heat and possibly deflate your bagels! After 10 minutes, open the oven and rotate the baking sheet; bake until deep golden brown, about 10 more minutes. Remove from the oven and cool bagels on a wire rack. Serve with smoked salmon and cream cheese.
For the salmon:
- 1 tbsp light brown sugar
- 2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp toasted caraway seeds
- Zest of one lemon
- 2 tbsp minced dill
- 4 (6 oz) salmon fillets, deboned and skinned
- Apple chips for smoking
Prepare the salt block: Set salt block on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400F. Once oven reaches temperatures, allow salt block to heat for another 20 to 30 minutes.
To prepare salmon: In a small bowl, combine the sugar, salt, pepper, caraway, zest and dill. Season fillets generously on both sides with the mixture and allow the salmon to marinate for 30 minutes or up to an hour.
To cook the salmon: Place the marinated salmon directly onto the hot salt block and roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness (about 10 minutes per inch.) To check for doneness, piece a paring knife into the thickest part of the fillet. The center should be bright pink and no longer translucent.
To smoke the salmon: Transfer the salmon to an 8 by 8 inch square baking dish; light the smoking gun and direct the tube into the dish. Cover with plastic wrap to trap the smoke. Fill the dish with smoke and turn off the gun; remove the tube, resealing with plastic wrap. Allow the salmon to absorb the smoke for about 20 minutes.
Transfer smoked salmon to serving platter and serve with bagels.
- 8 oz package cream cheese, softened
- Finely minced chives
- Sliced ripe tomatoes
- Thinly sliced red onion