Preparation

做海绵：

• In a 4-qt. bowl, mix the flour and the 1 tsp. yeast. Add the water, whisking or stirring only until it forms a smooth, sticky dough (it should be thick but batter-like). Cover with plastic wrap and leave at room temperature until the mixture is very foamy and bubbly, 1 to 2 hours. It should swell to nearly double in size and collapse when the bowl is tapped on the counter.

制作百吉饼面团：

• In a stand mixer bowl (or in a mixing bowl, if kneading by hand), stir the sponge with the 1/2 tsp. yeast. In a bowl, mix 3 cups of the flour with the salt. Add it to the sponge, along with the malt, honey, or sugar. Using a dough hook, mix on the lowest speed, or knead by hand, slowly working in the remaining flour until the dough is stiff, dry, and almost satiny; you may need extra flour or have some leftover. Keep kneading on low until the dough is very stiff and firm but still pliable, satiny, and smooth, about 6 minutes by machine or 15 minutes by hand. If the dough rides up the hook, stop the machine, pull it down, add a bit of flour, and continue. When the machine starts to struggle, remove the dough and finish kneading by hand. The dough at this point should be much stiffer than French bread dough and shouldn’t be tacky—a finger poked into the dough should come out clean. There shouldn’t be any visible raw flour, and the dough will feel neither cool nor warm, about 80°F.

  

• 要检查面团，请捏一块小块，然后在转动时轻轻伸展。它应该形成薄的半透明膜。如果撕裂，面团还没有足够揉捏，否则太干了，需要几滴水。

  

• 将面团分成12片，每块重约4-3/4盎司。用于普通百吉饼。（对于迷你百吉饼，将其分成24块，每块重量不到2-1/2盎司。）用湿毛巾擦拭柜台，以清除任何面粉灰尘。通过将面团向下拉下到底部的一个点，然后将底部夹住，将每块碎片塑造成光滑的球。用湿毛巾盖住，静置20分钟，以便麸质放松。
  

塑造，煮沸和烘烤百吉饼：

• 用羊皮纸排成两个烤盘，然后用植物油喷涂羊皮纸。
• 要塑造百吉饼，请用拇指戳一个面团球的中心，然后将面团在两个拇指周围轻轻旋转，稍微挤压​​并稍微拉伸面团，然后稍微伸展，直到您转动直到孔扩大到1-1/2至2英寸。面团环应到处都是一个均匀的厚度。
  

• 将形状的百吉饼放在准备好的平底锅上，以便它们相距2英寸。用植物油轻轻轻轻地将百吉饼雾化，并用塑料覆盖锅（包裹可防止面团发育皮肤，这会限制上升）。让百吉饼处于室温下，直到略微膨胀，约15％至20％。

  

• 15分钟后，开始进行“浮动测试”，以查看是否准备在冰箱中延伸：将一个百吉饼放在水中。如果它在10秒内漂浮，则可以准备好隔夜或延迟。拍打测试仪百吉饼，然后将其退回锅。(If it doesn’t float within 10 seconds, shake or pat it dry, return it to the pan, and test it again every 10 minutes until it floats.) Refrigerate the pans, still covered, for at least 8 hours, or up to two days.
• When you’re ready to bake the bagels, heat the oven to 500°F. Bring a large pot of water to a boil (the wider the pot, the better) and add the baking soda; have ready a slotted spoon or skimmer. Remove one pan of bagels from the refrigerator. Slide the parchment along with the dough onto the counter. Line the pan with a clean sheet of parchment, mist with vegetable oil, and sprinkle with cornmeal or semolina flour.
• 轻轻地把百吉饼塞进水(它不是matter which side goes in first), boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 1 minute, flip them over, and boil for another 1 minute. For very chewy bagels, boil for 2 minutes per side.

  

• As the bagels finish cooking, lift them out with the skimmer and set them on the baking sheet with the cornmeal or semolina, top side up. If you’re sprinkling sesame or poppy seeds, kosher salt, chopped onions, or minced garlic on the bagels, do so now. (I like a combination of seeds and salt; be judicious with the salt.)

  

• 当第一个锅上的百吉饼被煮沸并顶上，烘烤10分钟，将锅旋转以使其均匀褐变，然后继续烘烤，直到顶部和底部和非常牢固的金黄色，再加上约5分钟。从烤箱中取出锅，然后将百吉饼转移到冷却架上。让冷却至少10分钟。同时，从冰箱中取出百吉饼的第二锅，然后以相同的方式烘烤并烘烤。

Cinnamon-Raisin Bagels:将百吉饼面团（不是海绵）中的酵母增加到1茶匙，并加1汤匙。地面肉桂和5汤匙。用面粉加糖。在混合开始时，将1-1/2至2个松散的杯子葡萄干加入，用温水冲洗并干燥干净（洗净表面糖，酸和野生酵母）。对于肉桂糖皮，烘烤后，用融化的黄油刷百吉饼，然后在肉桂糖中浸入肉糖，同时还要热。