Ingredients for 8-12 Servings
-
Dough:
1 tablespoon (9g) instant yeast
480g Bread Flour (13% Protein)
or
2 teaspoons (12g) table salt
1 tablespoon (9g) non-diastatic malt powder or 1 tablespoon (14g) dark brown sugar, or barley malt syrup
1 1/3 cups (303g) lukewarm water
Water Bath:
1814g water (2 quarts)
2 tablespoons (18g) non-diastatic malt powder
or 2 tablespoons (28g) dark brown sugar
or barley malt syrup
1 tablespoon (14g) White granulated sugar
Total Time
Goes Great with
Method
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- In a large bowl, combine instant yeast, bread flour, table salt, and non-diastatic malt powder (or dark brown sugar or barley malt syrup).
- Add lukewarm water to the dry ingredients, forming a dough.
- Knead the dough until smooth and elastic.
By machine it will take 10 min.
By hand it will take 15 min.
Remark that we are working with 13% protein flour, this is more labor than normally. So stay focused.
Then let it rise in a warm place until doubled in size. This will take 1 hour to 90 minutes. - Place the dough on to a clean counter. Divide the dough into 8 pieces for large bagels or into 12 pieces for smaller or normal bagels.
- Fold in the sides of each dough piece. (they will look a little like triangles)
Flip each one over and roll each one into a beautiful nice ball. - Lay a towel over them and let them rest for 30 more minutes.
- After 30 minutes, stick your index finger into the middle of one ball.
Lift it up and with the dough on one finger, find your other index finger and “hula-hoop” the dough to make the hole about 3cm wide.
Place all the raw bagels on the sheet of parchment paper. - Meanwhile, bring the water to a gentle boil in a large (wide) pot.
Add non-diastatic malt powder (or dark brown sugar or barley malt syrup) and granulated sugar. - Preheat your oven to 220°C. So it’s hot when the bagels are ready.
- Boil 3-4 bagels at a time in the water bath for about 3 minutes per side, then transfer them to a baking sheet with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
Pro Tips- Ensure water bath is gently boiling for the perfect bagel texture.
- Experiment with toppings like sesame seeds or poppy seeds for added flavor.
- To keep the seeds on the bagels; prepare 1 foamed egg white with one Tablespoon of water to glaze the bagels and then generously sprinkle seeds on the bagels.
- Customize by adding ingredients like raisins or chocolate chips to the dough for a unique twist.
Notes
Calories per Serving:
Approximately 250 calories per bagel. Enjoy guilt-free indulgence. All my recipes are guilt-free…if not, then I’m guilty of excellence.
Goes Great with
2 hours
