1Warm up beer in a sauce pot over low heat until it reaches 100-105F/38-40C. Remove from heat.
2Warm up beer in a sauce pot over low heat until it reaches 100-105F/38-40C. Remove from heat.
3Warm up beer in a sauce pot over low heat until it reaches 100-105F/38-40C. Remove from heat.
4Add flour, salt, and sugar to a food processor.
5Add flour, salt, and sugar to a food processor.
6Add flour, salt, and sugar to a food processor.
7Stir 6g/2t of yeast into warm beer.
8Stir 6g/2t of yeast into warm beer.
9Stir 6g/2t of yeast into warm beer.
10With the food processor running, stream in yeast/beer mixture. When beer has been added, continue to spin for another 30 seconds.
11With the food processor running, stream in yeast/beer mixture. When beer has been added, continue to spin for another 30 seconds.
12With the food processor running, stream in yeast/beer mixture. When beer has been added, continue to spin for another 30 seconds.
13Transfer dough to a cutting board or work surface and knead it by hand for about 2-3 minutes. 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.
14Transfer dough to a cutting board or work surface and knead it by hand for about 2-3 minutes. 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.
15Transfer dough to a cutting board or work surface and knead it by hand for about 2-3 minutes. 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.
16Transfer dough to a bowl, cover with plastic wrap or a lid, and allow to ferment for 25 minutes.
17Transfer dough to a bowl, cover with plastic wrap or a lid, and allow to ferment for 25 minutes.
18Transfer dough to a bowl, cover with plastic wrap or a lid, and allow to ferment for 25 minutes.
19Divide dough into 6 even pieces that are approx 125g each.
20Divide dough into 6 even pieces that are approx 125g each.
21Divide dough into 6 even pieces that are approx 125g each.
22Shape each piece 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.
23Shape each piece 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.
24Shape each piece 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.
25Wrap 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.
26Wrap 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.
27Wrap 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.
28Place 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
29Place 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
30Place 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
31Bring a very large pot of water to a boil and Preheat your oven to 475F/245C.
32Bring a very large pot of water to a boil and Preheat your oven to 475F/245C.
33Bring a very large pot of water to a boil and Preheat your oven to 475F/245C.
34Before 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.
35Before 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.
36Before 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.
37Place 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.
38Place 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.
39Place 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.
40Bake at 475F/245C and bake for 15-17 minutes. When done they should be golden brown and toasty
41Bake at 475F/245C and bake for 15-17 minutes. When done they should be golden brown and toasty
42Bake at 475F/245C and bake for 15-17 minutes. When done they should be golden brown and toasty
Ingredients
265 g beer
265 g beer
265 g beer
475 g bread flour
475 g bread flour
475 g bread flour
12 g salt
12 g salt
12 g salt
10 g sugar
10 g sugar
10 g sugar
6 g yeast
6 g yeast
6 g yeast
60 g molasses
60 g molasses
60 g molasses
1 untoasted sesame seeds, everything bagel seasoning, poppy seeds, or anything else you like
1 untoasted sesame seeds, everything bagel seasoning, poppy seeds, or anything else you like
1 untoasted sesame seeds, everything bagel seasoning, poppy seeds, or anything else you like
Equipment
sauce potfood processorcutting boardbowlplastic wrapsheet trayspider strainer or long slotted spoonwire rack