20231013 Bagels with CLAS
These days, I mostly bake bread using the air fryer and occasionally depend on the bread machine. I reserve the big oven solely for baking for those who hold a special place in my heart as VIPs.
One day, one of these VIPs came home. I made his favorite bread—bagels—in the big oven, following the Montreal-style bagel workflow that captivated me when I first tried it some time ago. Using this process to create the delightful crunchy-chewy bagels I adore proves far more efficient than the traditional New York approach. Incorporating CLAS into the process creates a win-win combo that delivers both crunchiness, chewiness, and flavorful bagels in under two hours.
My bagels tend to be on the sweeter side. To dial down the sweetness, simply reduce the amount of sugar in the dough and honey in the boiling water.
3% whole rye flour from rye CLAS
97% beehive AP
5.7% water from rye CLAS
49% warm water or milk
1.3 - 1.7% avocado oil
1.5% salt (NOT optional, unless you use VERY sweet boiling water to mask the blandness of a salt-free dough. Otherwise, you'll risk ruining the entire batch.)
0.2% dry yeast
0.9% Briess CBW® dark dry malt extract
RAW sesame seeds for coating
Total flour used: 1 kg
6 TBSP honey
develop the dough FULLY
33-36-40C x 45mins
Temperature fluctuations due to using an electric blanket for bulk.
Store the divided dough in the fridge to slow down further fermentation.
Store the shaped dough in the fridge to slow down further fermentation.
Line a half-sheet pan with parchment paper and sprinkle it with cornmeal made with pulsed flaked corn.
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Boil 2.5L of water with 6 TBSP of honey.
Boil the shaped bagels for ~ 20 seconds on each side or until they float.
Coat the boiled bagels with seeds.
6 bagels at once
no stone no steam
preheat to 460F
click to enlarge
Toasted sesame, homegrown chives, and cream cheese
The VIP got a taste of the 'real deal' in Montreal. Frankly, if these bagels are as bland as the salt-free recipe the bakery handed out, I'll definitely pass on them.