You know, I have been making this bagel recipe for years and so I thought it was time to dig it out of the archives, update the picture and recipe and share it with you lovely folks. Admittedly, the technique of this recipe is inauthentic but don’t worry just because you form them incorrectly, don’t have them rise more than once and use sugar in place of malt syrup you won’t lose out on chew or flavour.
Why do you think I have been making them since 2006?
The focaccia style is just the addition of rosemary and coarse salt, which makes these bagels a real treat when toasted and topped with a bit of butter. You can also use the same recipe to make different kinds of bagels, sesame is also great.
Focaccia Bagels(16 bagels)
Adapted from Bunnyfoot
1. Place the yeast and sugar in a bowl and pour on top the warm water. Allow to sit for 10 minutes for the yeast to bloom. Add flour, salt and half of the rosemary (reserve the remainder for garnish) and knead until smooth and shiny. Don't skimp on the kneading. Depending on your type of flour and the humidity, you may have to add a little more or less water.
2. Use the olive oil to coat a large bowl, and place the dough into it. Cover with saran and let rest until doubled. Separate into sixteen equal sized balls and make into bagel shape by punching a hole in the center of each roll with a finger and stretching the hole out (with your finger) until it is at least 1 inch in diameter (the hole will get smaller once the bagels puff up). (Yes, there is a proper way of shaping them, but it isn't something I have mastered.)
3. Place on a parchment-lined cookie sheet and let rest another 20 minutes covered with a kitchen towel. At this point you should bring to boil at least 4 inches of water in a large pot with 2 tablespoons sugar. After the 20 minute rest, place the bagels in rapidly boiling water for 45 seconds, flip and boil for another 45 second on the other side. The heat of the water is very important since this is what will make the dough puff up and get chewy.
4. Drain bagels on a tea towel, for a few seconds and then place on well greased cookie sheet and sprinkle with the rosemary and then the coarse salt.
5. Bake at 450 for about 15-20 minutes.
* You can use substitute 3 cups whole wheat bread flour and 2 cups regular flour for a nuttier flavour.