Montana Everything Bagel
Montana Everything Bagel
4 cups bread flour
- 1 teaspoon active dry yeast
- 2 1/2 cups water, at room temperature
- 1/2 teaspoon active dry yeast
- 3 3/4 cup bread flour
- 2 3/4 teaspoon sea salt
- 1 tablespoon malt syrup
- Olive oil, for the trays
- 1/2 cup raw white sesame seeds
- 1/4 cup flax seed
- 1/4 cup black sesame seeds
- 1/4 cup hemp seeds
- 1 1/2 teaspoons fennel seed
- 1 1/2 teaspoons caraway
- 1/4 cup poppy seeds
1 teaspoon Montana Mex Mild Chile Seasoning
1 teaspoon sea salt
- 2 tablespoons dried onion, rehydrated with 2 tablespoons water
- 1 tablespoon baking soda
- 1 to 2 teaspoons malt syrup
For the Sponge
For the Dough
For the Topping
- In the bowl of a mixer combine the bread flour, instant yeast and water. Mix well with a wooden spoon until a smooth, sticky, batter forms. Scrape down the sides of the bowl. Cover and set aside at room temperature until light and bubbly and practically doubled in size, about 2 to 3 hours.
For the dough, to the bowl with the sponge, add the instant yeast, 3 cups bread flour, the salt and malt syrup. Using the hook attachment, mix on low speed until a rough dough is formed. Add more flour as needed to form a ball. Mix on medium low speed to knead the dough until pliable and smooth, about 6 minutes. If the dough feels too tacky, add a touch more flour. If it feels to dry add water 1 teaspoon at a time. The dough should be able to be stretched enough to allow light through without tearing.
- Divide the dough into 4-ounce pieces and form them into smooth balls, tucking the edges underneath. Cover the balls with a damp towel and allow them to rest for 10 minutes.
- Line two baking sheets with parchment paper and lightly brush with olive oil. Form a hole in the middle of each ball and shape them into rings by poking a hole in the center of a dough ball and working your thumb around the inside of the hole. Place the rings on the prepared baking sheet. Re-cover the dough rings with the towel and allow to rest for another 20 minutes. To test the bagels, fill a bowl with water and place one bagel in the bowl. The bagel should float to the surface. If it doesn’t, allow the bagels to proof for another 10 minutes. Place the tray in a large bag or cover with plastic wrap and place in the refrigerator to slowly proof, overnight or up to 2 days.
- In a small bowl combine the white sesame seeds, flax seeds, black sesame seeds, hemp, fennel seeds, caraway seeds, poppy seeds, salt and rehydrated onion. Set aside.
- When ready to bake, preheat the oven to 500 degrees F. Position the racks on the upper third and lower third of the oven. Fill a large shallow saucepan with water and place over high heat to bring to a boil. Add the baking soda and malt syrup to the water.
Gently drop as many bagels as will fit comfortably into the boiling water. They should float the surface. Cook for 2 minutes on the first side before flipping them gently with a slotted spoon and cooking for another 2 minutes on the second side. Using a slotted spoon remove the bagels from the water, tapping to remove as much excess water as possible. Place the bagels, smooth side down, directly into the topping bowl. Remove them to the tray, topping side up. Sprinkle with additional topping if needed. Continue with the remaining bagels.
- Bake the bagels for 5 minutes. Rotate the trays top rack to bottom rack and 180 degrees. Reduce the temperature to 450 degrees. Continue to bake until they are lightly golden brown and sound hollow when tapped on the bottom, another 5 to 6 minutes.
- Allow the bagels to cool for at least 15 minutes before tearing into them.