Lily's Treacle Bagel
These bagels are decidedly a bit more Irish than New York at this point, but they elicit the chewy, pretzel-like exterior I grew up with
SERVES
12
PEOPLE
Ingredients
530ml tepid water
30g treacle
7g dry yeast
785g strong white flour
130g granary flour (sometimes called malthouse)
17g dairy salt
For boiling/baking
2 tbsp treacle
2 tbsp baking soda
choice of seeds or seed mix
flaky sea salt
Method
Mix the tepid water and treacle in the bowl of a stand mixer fitted with the dough hook attachment. The water should be cooler than body temp but not cold – if it is cold, the dough will take longer to rise. Add the yeast mix gently, briefly, then let the mixture sit for at least 2 minutes while you weigh out your flour.
In a separate bowl, weigh the flours and salt.
Transfer the dry ingredients to the bowl of the stand mixer. Start at a slow speed to incorporate the flour into the water, let it come together gradually, about 1-2 minutes. It may still look lumpy, that’s fine. Turn the mixer off and cover the bowl with a lightly damp towel (run the towel under cold water, then ring it out fully). Allow the dough to rest for 5 minutes, this will help the flour to properly hydrate.
Now mix the dough on high until the gluten develops and the dough is smooth, about 5 minutes. Remove the dough from the bowl and knead it into a tight ball on the counter. Cover the dough with the lightly damp towel for 45-60 minutes, until the dough has doubled in size.
This temperature and draft in the room will affect the rising time from 45-60 depending on time of the year.
While the dough is rising, prepare your baking tray. Line a tray (large enough to fit 12 bagels; otherwise, use two trays) with parchment paper. Pour a tablespoon of vegetable oil on the parchment and brush it across the sheet. You need the oil, so the bagels won’t stick.
When the dough has risen, weigh out 12 balls, about 125g each. Ball the dough tightly, rolling it in the palm of your hand, as if you were making burger buns. Once all balls are formed, let them rest on the counter for about 10 minutes, under the lightly damp towel.
The dough needs to relax a bit before you finish the shaping. Once they have proved a bit, go back and poke a hole in the centre of the ball. Use your finger to form a ring, stretching the hole about 4cm in diameter. The hole will spring back/not remain stretched, but do not worry. Place each bagel on the oiled tray, spacing them about 7.5cm apart. Once all bagels have been transferred, cover the tray with the lightly damp towel and transfer to the fridge. Let them rest overnight, 8-12 hours.
Remove the tray from the fridge and check to see how much the bagels have risen. They likely need 1-2 hours at room temperature, but it’s better that they are underproved than over. When you press your finger into the dough and the indent remains, they are ready to boil.
Remove the bagels from the fridge to finish proving, while you prepare for the bake.
Preheat the oven to 235°C/Gas Mark 8.
Depending on how many trays you are baking, position the oven racks accordingly. In the bottom of the oven, place a heat-proof dish halfway full of boiling water. I like to use an enamel casserole dish. This will create steam, which is key to the bagel bake.
Next, fill a wide, low-sided pot halfway with water (7.5cm). Add 2 large tablespoons of treacle. Stir into the hot water. It should darken nicely. Wait to add the baking soda just before you boil the bagels.
Fill a wide-mouthed bowl with your seeds of choice.
For plain bagels, I have flaky sea salt on the side for sprinkling!
The bagels are ready to be boiled when they are a bit proved and float in water but can still be manhandled without being misshapen. Move quickly.
Add the bicarbonate of soda. Lift a bagel from the oiled tray and place it in the boiling water. Boil each bagel for 30 seconds on each side, flipping them carefully with a spider or extra-large slotted spoon. I like to boil about 4 to 6 at a time; however, many can fit comfortably in the pot without overcrowding. I boil the bottom first, then flip to finish the top.
Remove the bagel from the water and place on a cooling rack. Within 30 seconds, either sprinkle the bagel with salt if you are keeping it plain or roll it in seeds on both sides. They only remain “sticky” for a short time. Move them to the baking tray (you will use the same oiled tray) bottom side down and let them rest until you finish the last bagel. They may deflate slightly, but they will rise in the oven.
Transfer the tray directly to the hot steamy oven. Bake for 12-16 minutes, until the bagels take on colour on both the top and bottom. They should have a firm top but remain light and soft when you pick them up.
Let them rest on the sheet tray for at least 20 minutes before cutting into one.
Top with fillings of your choice.
