- 1 Tbsp/14g Dashi stock powder
- 2 tbsp/6g instant yeast
- 20g honey (or sugar)
- 1 1/4 cup/250g water, warm (around 90-110ºF)
- 440g bread flour
- 5g kosher salt
- 10g Dashi stock powder
- 20g honey or malt syrup
- 1 Tbsp baking soda
- Sesame seeds
Make the Dough
- Warm the water to 90-110ºF & dissolve honey & dashi stock powder. Separate out 1/2 cup of broth & set aside the remaining broth in a measuring cup.
- Mix in instant yeast into 1/2 cup of broth & allow to foam for 10-15 minutes. Don’t worry about the yeast dissolving; just lightly stir in the yeast & allow it to feed on the honey in the broth.
- Weigh out flour & mix in salt. Put flour in a large bowl & create a welt in the middle.
- Slowly add in the 1/2 cup of broth & yeast into the middle of the welt & fold the flour into the liquid. Slowly pour in the remaining broth into the bowl, folding the flour into the liquid.
- Knead dough for about 15 minutes using the French Fold method & rolling the dough into a ball. The dough should not stick to your hands, but it should be moist & smooth.
- Lightly grease a clean bowl & place round dough ball, seam side down. Cover with a warm towel & allow to double in size in a warm place; roughly an hour.
Shape the Dough
- When the dough doubles in size, punch it & dump it out of the bowl on a clean surface. Weigh out the total weight of the dough & divide the total by 8. Divide & weigh out 8 even pieces of the dough, shaping them into smooth, round balls. Place a warm towel over the balls & allow to prove for 5-10 minutes.
- The easiest method is the the hole punch method where you poke a hole in the middle of the ball & stretch out the ring. To get a true NYC bagel texture, you’ll have to roll the ball out into a long snake-like shape & wrap it around your hand, rolling the edges together as demonstrated by Claire Saffitz.
- Line a large baking tray with lightly greased parchment paper. Place shaped bagels on the parchment paper & cover with the towel. Allow dough to prove for 25 minutes.
Boil the Bagels
- Preheat oven to 425ºF. In a medium-sized stockpot, fill 75% with water, adding baking soda, honey, & dashi. Bring to a boil on high heat & stir until everything is dissolved.
- Prepare your toppings by mixing furikake & sesame (about 3 Tbsp or more) to a plate larger than your bagels. You’ll likely end up using double this amount.
- Once the water comes to a boil, reduce the heat to a simmer. Carefully add the 1 or 2 bagels to the pot of water. Boil on each side for about 30 seconds to 1 minute on each side. Use a slotted spoon to flip the bagels.
- While your bagels are still wet, lightly dunk them onto your toppings plate, lightly pressing the toppings into the bagel.
- Place the topped bagels on a baking sheet. Repeat for the rest of the batch.
Bake the Bagels
- When your oven reaches 425ºF, bake the bagels for 20-25 minutes. I prefer mine at 20 minutes.
- Once your bagels are baked, set them on a cooling rack. Allow the bagels to cool for 5 minutes before slicing into them.
- Allow them to completely cool before you store them.
- This recipe is a quick, same-day bagel recipe that doesn’t require an overnight prove. However, you can prove the dough overnight once you shape the bagels on the baking tray. You can pull the bagels out of the fridge once you’re ready to preheat the oven & prep the water for boiling the bagels. Then you’d proceed with the rest of the instructions.
- Store bagels at room temperature in an airtight container or a plastic bag once they’ve completely cooled.
- Category: Breads & Pastries
- Method: Boiled, Baked
- Cuisine: New American
Keywords: breads & pastries, bagels, dashi, pescetarian, pescatarian, furikake, japanese, new american, bread, easy, baking, recipes