Ingredients
Scale
- 4 C high-gluten flour
- 2 tsp salt
- 1 Tb barley malt syrup
- 1 1/2 tsp yeast
- 1 1/4 C water (at 80 degrees)
- sea salt, optional
- cornmeal for dusting the baking sheet
Instructions
- Mix the flour, salt and barley malt in the bowl of a mixer with the dough hook. Add the yeast and water ; mix at low until it comes together then increase to medium-low until the dough is cohesive, smooth and stiff, 8-10 minutes.
- Turn the dough onto counter and divide into 8 equal portions. Roll into smooth balls and allow to rest, covered, for 5 minutes.
- Form each ball into an even rope 11 inches long. If your dough isn’t easy to work with, slightly dampen your hands to roll. Shape into a circle by overlapping and pinching the ends by about 1 1/2″. Place on a large baking sheet dusted with cornmeal. Cover tightly with plastic wrap and refrigerate overnight.
- Remove bagels from refrigerator. Adjust oven rack to middle and preheat oven to 450 degrees. Bring 3 inches of water to a boil in a large pot.
- Working 2 at a time, drop the bagels into the boiling water, stirring and submerging them with a slotted spoon for about 30-35 seconds. Remove from water and transfer them to a wire rack. If using, sprinkle on sea salt while still wet.
- Transfer the boiled bagels back to the baking sheet and bake until deep golden brown, about 14 minutes.
Notes
recipe from The New Best Recipe by Cooks Illustrated.
Nutrition
- Serving Size: 1 bagle
- Calories: 212
- Sugar: 2g
- Sodium: 583mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 0mg