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Ingredients
Dough
- 500 g bread flour
- 275 g water
- 7 g instant yeast
- 20 g barley malt syrup or honey
- 10 g salt
Boiling Liquid
- water (for boiling)
- 1 tbsp barley malt syrup or honey (for boiling)
- 1 tsp baking soda (optional, for browning) (optional)
Topping Options
- sesame seeds (optional)
- poppy seeds (optional)
- everything seasoning (optional)
Instructions
Mix dough ingredients.
Knead 8-10 minutes until very smooth and strong. Dough should be noticeably firmer than sandwich bread dough.
Cover and rise approximately 60 minutes until somewhat puffy. It does not need to dramatically double.
60 minDivide into 8 equal pieces, approximately 100 g each.
Shape into tight balls. Rest 10 minutes.
10 minPoke hole through center. Stretch hole to approximately 1 1/2-2 inches.
Place on parchment. Cover and rest approximately 20-30 minutes.
25 minOPTIONAL BETTER-FLAVOR METHOD: Refrigerate shaped bagels overnight.
Preheat oven 425F.
Bring wide pot of water to gentle boil. Add malt/honey.
Boil bagels 30-60 seconds per side. Longer boiling = chewier/thicker crust.
Drain. Apply toppings while wet.
Bake approximately 20-25 minutes until deeply golden.
22 minCool before slicing.
Nutrition per serving
223
Calories
8g
Protein
46g
Carbs
1g
Fat
