Makes 8 Bagels
- 350ml warm water (between 100-110°F)
- 9g instant dry yeast
- 480g bread flour, plus more for work surface and hands
- 45g brown sugar
- 10g barley malt powder
- 10g salt
- Olive oil for coating the bowl
- For Boiling
- 2.5 liters water
- 60g honey
- 30g barley malt powder
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 10 minutes.
- Add the flour, brown sugar, and salt.
- Run-on 2nd setting until dough comes together into a ball, then kick it up to 4, let knead for 10mins.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil.
- Cover the bowl with plastic wrap. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Alternatively, you can allow the dough to rise overnight in the refrigerator. In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with a kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Add any desired toppings now. (Salt, Everything Mix, etc)
- Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes (20mins in my convection oven), rotating the pan halfway through.
- You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.