Bagels with Aaron

An NY-style bagel-making class

Aaron became a bagel expert every Sunday for his entire life. At age 5 he earned the nickname "the carbo kid". Tired of paying for bread and eating terrible West Coast bagels, he started making his own sourdough bread in 2016 inside his San Francisco apartment. Sourdough turned into pizza and pizza into bagels. Find the recipe broken down into easy steps and class recording for the bagels below!

Watch a recording of our class:

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Bagel Recipe:

(yields 8 bagels)

Ingredients:

• 6g active dry yeast (>1 ½ tsp)

• 25g granulated sugar (⅛ cup)

• 390g ~110°F water (1 ⅔ cups)

• 570g bread flour (4 ¾ cups)

• 8g salt (>1 ¼ tsp or <½ Tbsp)

• 1 tsp Barley Malt (optional, for dough)

• 1 Tbsp Barley Malt (optional, for boiling)

• Your favorite toppings

Directions:

Step 1: Prep the Ingredients

1. Put 6g (>1 ½ tsp) of yeast in a small bowl

   • Add 25g (⅛ cup) of sugar

2. Put 570g (4 ¾ cups) of flour into a large bowl or container

   • Add 8g (>1 ¼ tsp) of salt

3. Measure 390g (1 ⅔ cups) of ~110°F water into a large glass

4. Grab 1 tsp of barley malt (optional)

Step 2: Prep the Yeast

1. Take 150g (¾ cup) of water and add it to the yeast/sugar mix

   • Give a swirl with your finger

Kitchen Tip: Have a spatula handy for this step

Step 3: Mix the Dough

1. Make a well in the flour/salt mixture

2. Add the yeast mixture to the flour well

   • Mix by hand

3. Add the barley malt and half the remaining water

   • Mix by hand

4. Add the remaining water

   • Mix by hand

Step 4: Knead the Dough

1. Knead the dough for ~10 minutes

   • Pull the dough up, then press it down

   • Turn the bowl or container and repeat

   • After a few minutes, you can stretch the dough, then fold it back down on top

   • Turn the bowl and continue to repeat kneading

2. Cover with a cloth, top, or cling-wrap

3. Let the dough rise for ~1 hour, until it doubles in size

Step 5: Divide and Shape

1. Punch the dough down

2. Divide into 8 pieces (~125g each)

3. Pre-shape each piece into a round

4. Let rest for ~10 minutes

5. Shape each piece into a tight ball

6. Preheat oven to 450°F

   • Fill a large pasta pot with water, 1 Tbsp Barley Malt, and set to boil

7. Using a flowered finger, place a hole in the center of each ball and stretch slightly

Step 6: Boil and Top

1. Reduce the heat to a medium boil

2. Lower a few bagels into the water

3. Boil 1.5 minutes, then flip and boil another 1.5 minutes

4. Remove from water

5. Top with your favorite topping

6. Repeat until all 8 bagels are boiled and topped

Step 7: Bake

1. Place all 8 bagels on a parchment or oil lined cookie sheet

2. Bake 20-25 min until golden brown

3. Let cool, enjoy!

Kitchen Tip: Undercook the bagels for only 15 minutes, then immediately freeze them.
Bake at 350°F for 15 minutes when you’re ready to eat.