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Poolish
Doughmaking
Shaping
Boiling
Poolish
Doughmaking
Shaping
Boiling
Welcome
Thank you for purchasing a Charity Bagels make-it-yourself kit. It contains everything you'll need to make delicious bagels in the comfort of your home. Below you'll find four videos that will guide you along the way as we make a poolish, then a dough, then homemade bagels. Simply follow along with the videos and you'll be on your way to a delicious dozen.
Before we begin here are a few things to take note of. The time required for this recipe start to finish is 12-24 hours (NOTE: videos only show how to do it in 24 hours. See sample schedule for details on using it in 12). This may seem long, but good things come to those who wait. With a longer fermentation phase, we're able to get a richer, more delicious, more authentic bagel. With that in mind, here's our suggested recipe breakdown for when you'll do each of the steps:
Need to haves
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Two kitchen spoons
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Two kitchen trays
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A large bowl
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A small bowl
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Plastic wrap or a large plastic bag
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A spatula
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A large pot
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A clean dish towel
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A one cup, half cup, and tablespoon measure
Nice to haves
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Convection features on your oven
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A stand mixer
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A drying rack
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Two non-stick baking mats
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PLEASE NOTE: When they go to use it, some folks find their malt packets have hardened and darkened a little bit (see photo). This is nothing to worry about and the packet is still perfectly effective and safe for use.
I: Making your Poolish
In this phase, we're creating the poolish. A poolish is a French pre-ferment that adds flavor, rise, and complexity to your final product and is an essential part of any great bread.
Now that your poolish is finished, you have now reached a crossroads. If you have a stand mixer watch the "Making your Dough by Stand Mixer" video. If you do not, you'll be kneading it by hand so please watch the "Making your Dough by Kneading" video.
II: Making your Dough using Stand Mixer
In this phase we're breaking up our poolish and adding water, flour, and yeast to create our rich dough. If you're using a kit purchased within the last four months be cognizant that the salt and NDM are now included within the blue flour container.
This video is undergoing revisions. For now please see the printed instructions.
II: Making Your Dough by Kneading
In this phase we're adding water, flour (which contains salt), and more yeast to our poolish creating a rich, complex dough. We're then going to knead it to incorporate the ingredients and aerate the dough.
III: Shaping your Bagels
In this phase we're taking our bagels out of the fridge, cutting and measuring them, shaping them into balls, and then poking holes into them.
IV: Boiling and Baking
In this phase, we're adding our malt powder to boiling water and then putting our bagels in for twenty to forty seconds on each side. Then, we'll put them on semolina-covered baking trays and bake them at 475 degrees for 12-16 minutes at convection or 20-25 non-convection.
NOTE: Sometimes the malt powder can harden and turn dark brown while in the packaging. This is completely natural and nothing to worry about. The malt (which is a sugar) is going into boiling water, so it really doesn't matter whether it's a powder or has caked a little bit.