Untested
Ingredients
2¼ tsp active dry yeast
2 tsp sugar
360ml warm water (45°C)
500g bread flour (type 812?)
1 tsp kosher salt
1 tsp barly malt syrup
1 tsp baking soda
2 tsp honey
1 egg, lightly beaten
Sesame seeds or poppy seeds for sprinkling
Steps
Stir together the yeast, sugar, and warm water in a small bowl. Let stand until foaming, 5 to 10 minutes.
Meanwhile, whisk together the flour and salt in a large bowl. Stir the malt syrup into the yeast mixture. Make a well in the center of the flour mixture and pour in the yeast mixture. Gently stir with a wooden spoon until the dough begins to form, then turn out the dough onto a flat, lightly floured surface and knead well, until a supple but not sticky dough forms, 8 to 10 minutes. Rub 1 tsp oil around the bottom of a large bowl, add the dough, and turn to coat. Cover with plastic wrap or a dish towel and let stand in a warm place until puffed, about 30 minutes.
Gently deflate the dough with the heel of your hand, turn it out onto a flat surface, and divide into twelve equal pieces with a knife. Working with one piece at a time (keeping the others covered with a dish towel), use your hands to roll a rope 8 in/20 cm long. Bring the ends together to form a circle, slightly overlapping one side, and pinch to seal. Repeat with the remaining pieces of dough. Place the bagels on a lightly floured flat surface, cover with a damp dish towel, and let stand for 15 minutes.
Meanwhile, preheat the oven to 425°F/220°C and line a large rimmed baking sheet with parchment paper. Fill a large saucepan with water, set it over high heat, and stir in the baking soda and honey. Bring to a boil, then turn the heat to medium-low and keep at a gentle simmer. Working in batches of three or four, gently drop the bagels into the simmering water. Cook for 30 seconds, flip with a slotted spoon, and cook for 30 seconds more. Transfer to the prepared baking sheet.
Lightly brush the tops of the boiled bagels with the beaten egg and generously sprinkle with sesame seeds. Bake, rotating the baking sheet halfway through, until the bagels are golden brown, 16 to 20 minutes. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days. Reheat leftovers in a toaster or toaster oven.
NOTE
Barley malt syrup is a thick, molasses-colored sweetener made from sprouted barley. It can be found in health food stores, or see page 343 for an online source. Vegans can keep these bagels that way by replacing the honey in the poaching liquid with more barley malt syrup, and omitting the egg wash. The sesame seeds will not stick quite as well, but the bagels will still taste great. Bread flour has high levels of gluten, which helps to yield chewy, sturdy bagels. Do not substitute all-purpose or any other type of flour.
Source:
Categories:
Baking
Bread