Squid Ink Bagels
Makes 8 medium-sized bagels
Adapted from Brooke Darwin
300 grams warm water (90° F / 32° C)
8 grams black squid or cuttlefish ink
10 grams yeast
23 grams granulated sugar
500 grams bread flour (in Germany, 1050 flour), sifted
6 grams salt
Olive oil, for proofing
1-2 tablespoons honey or barley malt syrup
Split the water in half and fill it into two separate bowl. In one bowl, add the squid ink and stir until fully dissolved.
In the other bowl, add the yeast and sugar. Give it a good stir and let the mixture bloom for 10 minutes. It’s ready when the top is foamy. If your yeast doesn't foam up, it may be inactive.
In a large mixing bowl, add the flour and salt and mix it briefly to combine. Pour both bowls of water, one with the yeast mixture and one with the squid ink water, into the mixing bowl with the flour.
Using a fork, mix until a shaggy dough forms. Either by hand or using a stand mixer with a dough hook on medium low, knead the dough for 10 minutes until the dough is smooth, has a uniform color, and without clumps in it. Shape into a ball.
Get a separate large bowl and add a splash of olive oil to it. Take the dough ball and use it to spread the olive oil around the bowl. Make sure you oil the sides of the bowl as it will be easier for the dough to expand while proofing. Cover with a proofing bag or damp towel and let it rise until it has doubled in size, about 1½ -2 hours.
Once the dough has doubled in size, remove the proofing bag or towel and gently punch the dough in the center to deflate.
Preheat your oven to 425° F (218° C).
Turn dough out onto a clean, non-floured work surface and divide into 8 equal parts.
I like to use a scale for this for more accurate results but you can go by size.
From experience, each bagel will be around 100-110 grams at this stage.
Set large pot of water over medium heat and bring to a simmer. Add in the honey or barley malt syrup. Start this process now so that when you’re ready to boil the bagels, the water is ready. You don’t want the water to be boiling, so make sure you don’t turn up the stove too high.
Prep a large baking sheet with parchment paper.
Take each piece and fold the corners of the dough in on itself until it forms a rough ball. Flip the dough ball over so it's seam side down. Put your hand in cup shape over the dough ball, with only your finger tips touching the surface, and swirl it around using your palm and outer edge of your hand to put pressure. Your thumb will act as a guide as you move in a circular motion, creating surface tension. Place on the baking sheet and cover for 10 minutes.
Take a dough ball and use your thumb to pinch through the center to make a hole. Spin the dough around your index fingers, gently stretching the opening wider.
Make the hole wider than you think because the hole will retract while it rests, while boiling, and when they bake.
Working in batches and depending on the size of your pot, drop 2-3 bagels into the simmering water one at a time making sure they don’t overlap. They should rise once you’ve dropped them in the water. Simmer the the bagels for 1 minute per side.
Using a bagel scoop, skimmer spoon, or steel spider, remove the bagels from the water, draining briefly, before placing the bagels back on a parchment lined baking sheet.
Repeat Steps 13 and 14 until all the bagels have been boiled. If the water stops simmering, turn up the heat slightly until it’s back to simmering.
Bake the bagels for 20 minutes total.
If you want to be sure of an even bake, flip the bagels over at the 5 minute mark, rotate the baking tray 180° at the 10 minute mark, and then flip the bagels again at the 15 minute mark.
Remove from the oven and let cool for 10 minutes before cutting into them.
Enjoy!