A Taste of Home

Living on the other side of the world has it's ups and downs. Every time I step outside it's sensory overload, in a good way - the sights, smells, sounds, tastes, but of course there are my friends and family who I miss dearly (Skype to the rescue). Another thing that has been obviously missing are some of my favorite foods. At the top of that list lives the bagel.
Why is it so hard to find good bagels? I have heard all the back and forth over the NY water adding to the distinct chewiness and unmistakable flavor - this of course being something I cannot replicate. But I was not about to sign away the next 2 years of my life without bagels. Taking matters into my own hands I got down to business and started researching bagel recipes. As usual, I turned to the good people at Cook's Illustrated, ala The New Best Recipe and called off the search.

My recipe below has a alterations from the original in The New Best Recipe. The original claims to yield 8 bagels, but I found the bagels to be too small, so I would plan to make only 6 bagels from the same batch of dough. The recipe calls for 1 Tbs barley malt syrup, which I wasn't even going to try and find in China - I substituted with the same amount of brown sugar. Also, the recipe called for a dusting of corn meal for the uncooked bagels to rest on over night. Personally I hate a bagel with a corn meal bottom - so I left that out. But to each their own.

Plain Bagels
Yield: 6 bagels

4 Cups High-Gluten Flour (also called Bread Flour, the protien content should be approx. 14%)
2 tsp Salt
1 Tbs Brown Sugar (if you can find Barley Malt Syrup, use that instead)
1 1/2 tsp Instant Yeast
1 1/4 Cups Water (I used bottled water and it needs to be room temp or 80 degrees)

1. Mix flour, salt, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the yeast and water while mixing on the lowest speed until the dough just starts to come together, about 4 mins. Increase speed to med-low and continue to mix for about 8-10 mins, the dough should be smooth and cohesive at this point.
2. Divide the dough into 6 even pieces, about 6 oz, and roll into smooth balls. Cover with a towel or plastc wrap and let rest for 5 mins.
3. Form each ball of dough into a rope, do not taper the ends. Shape the rope into a circle overlapping the ends about 1 inches. Pinch the ends together, dampening if they don't stick. Roll the overlapping area several times to leave the area even and smooth. The bagels don't raise too much, so make sure that they are the tickness and size you prefer. Arrage bagels on a large baking sheet lined with parchment, cover tightly with plastic wrap and refridgerate overnight.
4. About 20 mins before baking remove bagels from fridge. Adjust an oven rack to the middle position and preheat to 450 degrees. Bring a large pot of water to a rapid bowl (the water should be at least 3" deep).
5. Working in batches, drop the dough rings into the water. Using a skimmer or slotted spoon, stir and submerge the dough rings. They will puff up slightly after about 30-35 sec. Remove the bagels from water and place on a wire rack to drain, bottom side down.
6. Transfer boiled bagels to a new parchment lined baking sheet and back for 12-14 mins, or until golden brown. Let cool on a wire rack and enjoy!