Prep 1 hr
Cook 20 mins
Bagels -- the real, crusty, chewy kind, not the kind you get at Einstein's
- 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
- Make a sponge with the yeast, water and 6 oz flour.
- Cover and let ferment at least 20 minutes.
- Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
- Mix about 8 minutes.
- Add salt and any desired flavorings, mix about 2 minutes more.
- Dough will be stiff Round, cover and ferment about 15 minutes.
- 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.
I made up this recipe this morning, and found that the bagels were surprisingly easy and very good. I found that 1 tablespoon packed fresh yeast equals 3/4 oz (Cake Bible - RLB), and weighed out the yeast. I followed the recipe's directions, but did make a few ingredient substitutions: I had bakers' malt rather than malted milk powder, so used half the amount called for.(This was just a guess, but it seemed to work.) I must admit I didn't have kosher salt, and used 1 1/2 teaspoons fine Japanese sea salt instead. Next time I will increase this salt to 2 teaspoons. I let the sponge rise 30 minutes ("at least 20 minutes" seemed a bit confusing), and went with the other times in the recipe. The dough was too sticky for me to knead it by hand after all the flour had been mixed in, while being too stiff to mix with a spoon. I added around 3 tablespoons extra flour and hand-kneaded it. I boiled the shaped bagels in 2 batches using half the amounts of water and malt. The 2nd batch, which had risen about 15 minutes longer than the first came out looking smoother and nicer. (Though the bagels from both batches taste good.) Next time I will add on a little more rising time. BTW, the dough was quite sticky when I tried to shape it, and I used a little more flour to handle it. Perhaps because of the extra flour, the yield was 9 3-oz bagels. They are delightfully chewy and crusty. I'll make them again. Thank you for the recipe.