Bagels

Name: Bagels
Total time: 200 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: 4 cups high-gluten flour (or bread flour); 1 1/4 cups warm water; 2 tsp active dry yeast; 1 tbsp barley malt syrup (or honey); 2 tsp salt. Water Bath: 2 quarts water; 1 tbsp barley malt syrup

Dense and chewy ring-shaped bread, boiled then baked.

200 minutes

Serves 8

Breakfast

Contains common allergens

Wheat

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Instructions

6 steps

1
In a mixing bowl, dissolve the yeast in the warm water. Stir in the malt syrup, salt, and flour to form a stiff dough.

2
Knead the dough vigorously for 10-12 minutes until it is very smooth, firm, and elastic. Cover and let it rest for 20 minutes to relax the gluten.
3
Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then use your thumb to poke a hole in the center. Gently stretch the hole to about 2 inches wide to form rings.
4
Place the shaped bagels on a parchment-lined baking sheet. Cover with plastic wrap and let them rise in the refrigerator overnight (or for at least 2 hours) to develop flavor and texture.
5
Preheat the oven to 425°F (220°C). In a large pot, bring the water bath to a rolling boil and add the malt syrup. Boil the chilled bagels in batches for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
6
Add desired toppings (sesame, poppy seeds) while the bagels are still wet. Bake for 20-25 minutes until deep golden brown and crispy on the outside.

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