An Oakland Bagel
I know what you're thinking. "A bagel on the west coast? and in Oakland? never!"
But wait, and hear me out here: you can get a decent, nay, great bagel in Oakland. You just need to know where to look. There's been an article here and there about how Oakland is the Brooklyn of the bay area, including a food renaissance leaking over from SF. This may be for many reasons, and in no small part because rents are getting more and more expensive on that side of the bay. Oakland is becoming the hipper, edgier (and sketchier), side of the bay.
And suddenly, all at once, a few artisan bagel places popped up, one after another, or sometimes all at the same time. One of these I had the pleasure and honor of working for as a baker. I learned many things, especially as this was my first job in the industry. One of which I posted earlier (the buttermilk muffins), and this time I'll dive right into the meat of the subject: an Oakland Bagel.
I should start by saying that the recipe/method that I'm posting today isn't quite what we used in the bakeshop, I have changed the recipe around to better suit the home-baker, as well as converting it all to sourdough (we used yeast along with the stiff sourdough starter in the shop) to suit my own taste. Anywho, in we go, and hope you enjoy.
An Oakland Bagel
- 200g mature sourdough starter (50% hydration)
- 210g water
- 18g malt syrup
- 18g sugar
- 415g unbleached high gluten flour
- 8g salt
- Dissolve malt and sugar into water in large bowl
- Tear starter into pieces, mix with water
- Mix flour and salt into mixture until shaggy, dry dough is formed
- Rest for 20 mins
- Move contents of bowl to counter top, kneed by hand until texture of a bike tire
- Rest for 1-2 hours in a warm place
- Divide dough into 6-8 pieces (6 will produce the commercial size bagels)
- Shape bagels, place on sheet pan, cover, place in fridge for 12-24 hours
- Boil bagels in honey/water solution (2TBS per gallon of water) for 90 seconds total, flipping once
- add seeds as desired when bagels are still damp and tacky.
- Bake in pre-heated 450F oven for 12-15 mins, flipping or rotating as necessary to insure even baking.
- Cool on rack
Tips: Highest gluten flour available to the average consumer is King Arthur's Bread flour, which works very well in this recipe. Careful if using a stand mixer, this dough is very stiff (you may think you did something wrong, you probably didn't), and may stress out your mixer.