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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 24 |
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Bagels - the real, crusty, chewy kind, not the kind you get at Einstein's Ingredients:
1 tablespoon fresh yeast |
10 ounces water |
6 ounces bread flour |
2 teaspoons malt drink powder |
1/2 ounce granulated sugar |
1 tablespoon kosher salt (must be kosher) |
1 tablespoon vital wheat gluten |
10 ounces bread flour |
3 tablespoons malt drink powder |
Directions:
1. Make a sponge with the yeast, water and 6 oz flour.
2. Cover and let ferment at least 20 minutes.
3. Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
4. Mix about 8 minutes.
5. Add salt and any desired flavorings, mix about 2 minutes more.
6. Dough will be stiff Round, cover and ferment about 15 minutes.
7. Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2 in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.
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