Name: Overnight Gingerbread New York–ish Style Bagels
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 1
Ingredients: 650 g All-purpose flour; 18 g Vital wheat gluten (This is essential. Do not skip this. ); 375 g Cool water; 13 g Salt; 6 g Bread Machine or Instant Yeast; 2 1/2 tsp Ground ginger; 2 1/2 tsp Ground Cinnamon; 1/3 tsp Ground cloves; 1/3 tsp Ground nutmeg; 1/3 tsp Ground allspice; 60 g Fancy molasses; 25 g Brown sugar; 3 l Water in a stock pot; 1 tbsp Fancy Molasses; 1 tbsp Liquid Honey; 1/2 tbsp Baking soda; 4 tbsp Coarse Sugar (Optional topping) (Add 1/4 tsp cinnamon + 1/4 ginger for a spiced topping. )

1

Cut ten 12 cm parchment squares and lay them in a proofing bin/container with an airtight lid.

2

Load the Breville with the paddle, water, salt, brown sugar, and molasses. Then layer on top the flour (pre-mixed with vital wheat gluten, and spices) on top, then the yeast in a small well. Note - if KitchenAid instead of Breville - skip steps 3 & 4 below and follow these steps: same layering. Mix on speed 1 for 2 minutes, rest 5 minutes, then knead on speed 2 for 8–10 minutes until smooth and stretchy.

3

Knead on the Dough setting. Rough and lumpy at first is normal. Add up to 2 tsp water only if loose flour remains after 5 minutes.

4

Press Stop the moment Knead 2 ends. Don’t let it rise in the machine.

5

Divide on an unfloured counter: weigh the dough, divide by 10, and cut equal pieces.

6

Round each piece into a tight, smooth ball. Cover and rest 10 minutes.

7

The shaping process: 1) Press each ball flat into a disc with your palm. 2) Scatter the frozen chips over the surface. Slight press on them. 3) Fold the dough in thirds like a letter, then press it flat again. (meaning: lift the bottom edge to the middle, and top edge down to the middle = rectangle). Then press this flat again. 3) Roll the disc up tightly into a log and pinch the seam closed. 4) Roll the log under both palms, moving your hands outward, into an even 25 cm rope with only slightly tapered ends. 5) Wrap the rope around your fingers so the ends overlap by 5 cm under your palm. Using medium pressure only: roll the join firmly on the counter 3–4 times to seal.

8

Proof: set each bagel on a parchment square, 3–4 cm apart. Oil the tops, close the lid, and refrigerate. If same-day bake: refrigerate about 3 hours, then take them out when you start the morning setup.

Overnight Gingerbread New York–ish Style Bagels

Ingredients

Bagel Dough

Boiling Bath

Nutrition (per serving)

Instructions

Evening Prep

Morning Boil & Bake

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