Ingredients
Equipment
Method
Instructions
- In the bowl of a stand mixer, whisk together the 375 grams (1 3/4 cups) warm water (115–118°F), the 16 grams (1 tablespoon) barley malt syrup (or brown sugar) and the 10 grams (1 tablespoon) active yeast until combined. Let sit 5–7 minutes, until the mixture is foamy.
- Fit the mixer with the dough hook. With the mixer on low speed, add the 660 grams (4 1/4 cups) bread flour a little at a time until fully incorporated.
- Add the 6 grams (1 teaspoon) sea salt and continue mixing on low for 5 minutes, until the dough comes together and begins to feel smooth and elastic.
- Turn the dough out onto a lightly floured surface and knead by hand for 5–7 minutes, until smooth and elastic.
- Place the dough in a clean bowl, cover with a lid or plastic wrap, and proof in a warm place for 60–90 minutes, or until doubled in size.
- Punch the dough down and divide it into 12 equal pieces. Shape each piece into a smooth ball and place the balls on two parchment-lined sheet trays, leaving space between them.
- Dip your thumb in flour, press down into the center of each dough ball to make a ring, and gently stretch the ring into a bagel shape. Repeat for all 12. Cover the trays and let the shaped bagels rest for about 15 minutes.
- While the bagels rest, place about 2 gallons of water and the 1/3 cup barley malt syrup (from the ingredient list) in a large pot. Preheat your oven to 425°F (220°C) and bring the pot of water to a boil.
- Reduce the pot to a gentle boil. Poach 3–4 bagels at a time for 60–90 seconds per side, flipping once with a slotted spoon.
- Use the slotted spoon to transfer the poached bagels back to the parchment-lined trays. Add any desired toppings to the wet bagel surfaces.
- Bake the bagels in the preheated oven at 425°F (220°C) for 20–25 minutes, until golden brown.
- Transfer baked bagels to a cooling rack and cool to room temperature before serving.
Notes
Make-Ahead:You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
How to Store:These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
If you do nothave malt syrup when making the dough, please substitute with brown sugar.
You can definitely usea starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
If you only haveinstant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
You will need ahigh gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
No problem if youdon’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.
How to Store:These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
If you do nothave malt syrup when making the dough, please substitute with brown sugar.
You can definitely usea starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
If you only haveinstant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
You will need ahigh gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
No problem if youdon’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.