Bagels (new!)

Makes 8 bagels

Equipment:

stand mixer
bagel boards
baking stone
spray bottle with water

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:

730g bread flour
350g water (room temp)
23g white sugar
14g sea salt
23g barley malt syrup
9g diastatic malt powder
12g instant dry yeast
10g canola oil
5g dough conditioner (optional, *see note)

Additional Ingredients:

cornmeal
water for boiling
optional toppings

Process:

1. Measure the bread flour (720g) into the bowl of a stand mixer.

2. Measure the water (360g) into a medium sized bowl.

3. Mix the sugar (23g), salt (14g), malt syrup (23g), malt powder (9g), yeast (12g), and canola oil (10g) into the water until well combined.

4. Pour the water mixture over the flour and mix on low speed with the dough hook for 8-10 minutes until smooth.

5. Cover the dough well in a bowl or container and let rest around one hour at room temperature.

6. Divide the dough into 9 equal pieces, around 130g each. Shape into balls and cover with a towel. Let rest around 15 minutes at room temperature.

7. Sprinkle cornmeal over a half baking sheet (13x18 in).

8. Roll out a piece of dough into a log, around 1 foot long. If the dough does not want to roll out, let it rest another 5-10 minutes. Loop around your palm and roll to seal. Place the shaped bagel on the baking sheet with any seams facing down. Repeat with the rest of the dough. Cover with a baking sheet lid or greased plastic wrap and then a kitchen towel.

9. Let them rest around 1 hour at room temp. They should puff up until nearly doubled. If making the same day, continue to the next step. Preferably, refrigerate overnight.

10. Preheat oven to 550 F or as hot as your oven gets with a baking stone just above the center rack. If you have bagel boards, start soaking them in water.

11. Boil enough water in a large pot to fill at least 3 inches (optionally mix in a few tbsp of honey and a tbsp of malt powder).

12. Boil bagels 15 seconds per side and drain on wire rack. Boil in batches if needed.

13. Place boiled bagels on the bagel boards with the bottoms facing up. If you do not have bagel boards, arrange them on a baking sheet lined with parchment paper, still bottom side facing up. Place the boards or baking sheet on the stone in the oven. Mist the oven all over with water.

14. Bake for 4 minutes and then flip the bagels off the boards so the top is facing up and they are baking directly on the stone*, or flip the bagels over on the baking sheet. Rotate if needed.

15. Bake 8-12 more minutes until deep brown and crispy, rotating as needed.

16. Let cool on wire rack for 15 minutes.

17. Preheat oven to 475 F with a baking stone on the middle rack.

18. Boil enough water in a large pot to fill at least 3 inches (optionally mix in a few tbsp of honey and a tbsp of malt powder).

19. Boil bagels 15 seconds per side and drain on wire rack. Boil in batches if needed.

20. Pour boiling water into a smaller pot and place in oven below baking stone.

21. Place bagels 3x3 on parchment paper on a pizza peel and carefully slide onto baking stone.

22. Bake for 10 minutes and then remove boiling water and rotate the bagels.

23. Bake 5-10 more minutes until deep brown and crispy.

24. Let cool on wire rack for 15 minutes.

Notes:

• Dough conditioner can be difficult to work with, especially if you do not have a kitchen scale. If you are not using it, increase the water by 10g and decrease the flour by 10g.

• If the bottoms of the bagels are getting too dark too fast, place a sheet of parchment paper between the bagels and the stone.