1 Hour Bagels
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Recipe makes 6 bagels
▪265g or 1c + 2T beer (non-alchoholic works too)
▪475g or 4c bread flour
▪12g or 2t salt
▪10g or 2 1/2t sugar
▪6g or 2t yeast
▪60g or 3T molasses
▪Topping: your choice of untoasted sesame seeds, everything bagel seasoning, poppy seeds, or anything else you like.
1.Warm up beer in a sauce pot over low heat until it reaches 100-105F/38-40C. Remove from heat.
2. Add flour, salt, and sugar to a food processor (if mixing by hand, see process below)
3. Stir 6g/2t of yeast into warm beer.
4. With the food processor running, stream in yeast/beer mixture. When beer has been added, continue to spin for another 30 seconds. The dough will be quite dry.
5. Transfer dough to a cutting board or work surface and knead it by hand for about 2-3 minutes as shown in the video (above) @1:58. Take a pinch of the dough and give it a short tug. It shouldn’t tear or shear. If it does, continue kneading for a bit longer.
6. Transfer dough to a bowl, cover with plastic wrap or a lid, and allow to ferment for 25 minutes.
7. Divide dough into 6 even pieces that are approx 125g each.
8. Shape each piece as shown in video @3:37 by de-gasing slightly with your fingertips to create a thick rectangular piece. Fold the top half of the dough toward you, then begin to roll the dough to create about a 10”/25cm cigar shape that’s slightly tapered on each end.
9. Wrap the length of dough around your palm so that the tapered ends overlap each other by about 3”. Squeeze the part of the dough that’s overlapping firmly to press the ends together. Then, with the bagel still wrapped around your palm and fingers, roll the bagel back and forth on the overlapping seam to round it and further seal the dough.
10. Place each shaped bagel on a parchment lined sheet tray and cover with another sheet tray or a clear sheet tray lid to proof for 15-20 minutes
11. This is a good time to bring a very large pot of water to a boil and Preheat your oven to 475F/245C.
12. Before boiling your bagels, whisk the molasses into the water. Drop 3 bagels into the water and boil for no more than 30 seconds on each side. Use a spider strainer or long slotted spoon to remove bagels from the water and place on a wire rack to drain. Load in the second batch of bagels and repeat.
13. Place sesame seeds or other topping of choice in a bowl and press one side of bagels into toppings to coat well. After coating all bagels with toppings, place topping side up on a parchment lined sheet tray.
14. Bake at 475F/245C and bake for 15-17 minutes. When done they should be golden brown and toasty.
HAND MIXED METHOD:
If mixing the dough by hand, add the yeast/beer mixture into a bowl followed by flour, salt, and sugar. Mix as much as possible with a sturdy spoon until the spoon is no longer able to get through the dough.
At this point, get your hand VERY wet and knead the dough by hand for at least 5 minutes or until the dough doesn’t tear or shear when you give it a tug.
Cover and allow to ferment for 25 minutes.
Continue by following the recipe above starting at step 7.
