Bagels

Makes 8 bagels

Equipment:

stand mixer
baking stone
pizza peel

Tips:

Space the bagels out will before they rise. They can lose their tension and shape if they get stuck together.
Work quickly and confidently when shaping.
Add toppings directly after boiling if desired.
Be quick to get them into the oven after boiling.

Dough Ingredients:

640g bread flour
340g water (room temp)
20g white sugar
12g sea salt
10g barley malt syrup
10g raw honey
6g diastatic malt powder
4g instant dry yeast

Additional Ingredients:

cornmeal
water for boiling
optional toppings

Process:

Measure the bread flour (640g) into the bowl of a stand mixer.
Measure the water (340g) into a medium sized bowl.
Mix the sugar (20g), salt (12g), malt syrup (10g), honey (10g), malt powder (6g), and yeast (4g) into the water until well combined.
Pour the water mixture over the flour and mix on low speed with the dough hook for 6-8 minutes until smooth.
Wet and ring out a large sheet of paper towel and drape over the dough. Cover the bowl and let rest 2 hours.
Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball (pinch the bottom together if needed) and rest 10 minutes.
Shape one at a time by poking a hole through the center and gently stretching around until the bagel is about 4 inches in diameter.
Place shaped bagels on a baking sheet coated with cornmeal. Cover and refrigerate overnight.
Preheat oven to 475 F with a baking stone on the middle rack.
Boil enough water in a large pot to fill at least 4 inches.
Boil bagels 30 seconds per side and drain on wire rack. Boil in batches if needed.
Pour boiling water into a smaller pot and place in oven below baking stone.
Place bagels on parchment paper on a pizza peel and carefully slide onto baking stone.
Bake for 10 minutes and then remove boiling water and rotate the bagels.
Lower oven to 450 F and bake 5-10 more minutes until deep brown and crispy.
Let cool on wire rack for 15 minutes.