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CIA Recipes

Bagels – Print This Recipe

Bagels

Makes 8 lb 1/2 oz / 3.64 kg Dough. ddt: 78°F / 26°C

  • High-gluten flour 100% / 5 lb / 2.27 kg
  • Instant dry yeast 0.4% / 1/3 oz / 9 g
  • Water 57.5% / 46 fl oz / 1.38 L
  • Salt 2.1% / 1 3/4 oz / 50 g
  • Diastatic malt syrup 0.94% / 3/4 oz / 21 g
  • Malt syrup (per 5 gal / 18.75 L water), for boiling 5 oz / 142 g
  • Garnishes such as sesame seeds, poppy seeds, salt as needed

 

 

 

 

  1. Combine the flour and yeast. Add the water, salt, and diastatic malt syrup to the mixer and then add the flour and yeast. Mix on low speed with the dough hook attachment for 4 minutes and on medium speed for 5 minutes. The dough should be stiff, dry, and elastic and have strong gluten development.
  2. Divide the dough into 5-oz / 142-g pieces.
  3. Preshape each piece of dough into a small 5-in / 13-cm oblong. Let the dough rest, covered, for 10 minutes.
  4. Start with the first piece of dough that you shaped and work sequentially. Roll each piece of dough under your palms into a cylinder 10 in / 25 cm long; begin rolling with your palms near the center of the dough and use even pressure from the center to the ends. Taper the ends very slightly.
  5. Shape each cylinder into a ring, overlapping the ends by 1 in / 3 cm; make sure the seams are aligned with the rest of the ring. Place two or three of your fingers in the center of the bagel and roll the overlapped ends gently against the worktable until they are the same diameter as the rest of the bagel. (As you work, it may become necessary to moisten your hands or the table to prevent sticking.) After rolling, the bagels should be 4 in / 10 cm wide with a hole 2 in / 5 cm in diameter.
  6. Place the bagels seam side down on cornmeal-dusted sheet pans. Cover the bagels and proof under refrigeration (retard) for 8 hours or overnight.
  7. Let the proofed bagels rest at room temperature, covered, for 15 minutes. Meanwhile, bring 5 gal / 18.75 L of water to a boil and add the malt syrup.
  8. 8 Line sheet pans with silicon-coated parchment paper. Add a few bagels at a time to the water, stir once or twice to keep them from sticking together, and simmer until they rise to the top, about 20 seconds. Place the bagels on a screen to remove excess water. Add garnish as desired.
  9. Transfer the bagels to a peel and load them into a 500°F / 260°C deck oven. Bake until golden brown but still soft and slightly springy to the touch, 10 to 15 minutes. Cool completely on racks.