A hybrid between chewy-soft pretzel rolls and crusty bagels, I developed this bread by combining two recipes: one from a recent issue of VegNews and one for classic New York-style bagels from Peter Reinhart's The Bread Baker's Apprentice. A couple of key ingredients set the taste apart from standard rolls, and a stand mixer makes these a cinch to make.
Pretzel Roll Bagels
Serves8 large bagels
- 1 cup warm water
- 1 packet regular yeast
- 1/8 cup barley malt syrup
- 1 1/2 cups bread flour
- 1 1/4 to 1 1/2 cups whole wheat flour
- 1/2 cup vital wheat gluten
- 1/4 cup barley malt powder
- 1 tsp. salt
- fine cornmeal, for dusting pans
- 1/4 cup baking soda, for boiling
- 1 tbsp. kosher salt, for topping
- 1 tbsp. sesame seeds, for topping
- 1 tbsp. poppy seeds, for topping
- In the bowl of a stand mixer, combine the water, yeast, and barley malt syrup. Let sit for a few minutes or until slightly frothy.
- Add the bread flour, 1 cup of the whole wheat flour, the vital wheat gluten, and the salt, and using the dough hook, turn on the mixer to low speed until a wet dough forms. Add more whole wheat flour as needed to form a stiff dough – it shouldn’t be wet or sticky. Continue to mix the dough for about 10 minutes, scraping down the sides of the bowl as needed.
- Lightly oil a large bowl and place the dough into it, rolling it around so that the dough is completely coated. Cover bowl with plastic wrap and let dough rise for about 1 hour.
- Line two baking sheets with parchment paper and dust lightly with fine cornmeal (not polenta). Set aside. In a small bowl, combine the kosher salt, sesame seeds, and poppy seeds. Set aside.
- On a lightly floured surface, gently knead the dough for about a minute and then cut the dough into 8 pieces. Form each piece into a ball (as you would when making rolls) and then using your thumb, poke a hole into the centers and stretch and knead until you have a “life-preserver” shape. (For sandwich or dinner rolls, simply roll dough into balls and continue with recipe.) The bagels will puff as they rise, so make the hole fairly large.
- Place the bagels on the prepared pans, lightly spritz tops with cooking spray, and loosely cover with plastic wrap. Place the pans in the refrigerator to rise overnight.
- When ready to make bagels, fill a large pot with water (to about 2″ from the top of the pot) and bring to water to a boil. Preheat the oven to 425F and take the bagels out of the refrigerator.
- When the water has come to a boil, carefully add the baking soda (the water will bubble up), and then place 2 or 3 bagels into the water. Turn down the heat, if needed. Cook for 30 seconds and then flip, and cook for another 30 seconds.
- Using a slotted spoon, remove the bagels from the water, place them back on the baking pans, and immediately sprinkle the bagels with some of the topping. Repeat this process until all of the bagels have been boiled.
- Place the baking sheets in the oven and bake bagels for about 14 minutes, or until a deep golden brown.
- Let bagels cool completely before slicing.
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