- 2 cups warm water
- 1 tsp active dry yeast
- 28.5 os bread flour, divided
- 1 tbsp barley malt syrup
Boiling ingredients:
- 12 cups water
- ¾ cup sugar
- Sesame seeds
Directions:
1 - Combine the warm water and yeast in the bowl of a stand mixer with the dough hook attached.
2 - Proof the yeast by stirring it together and waiting for bubbles to form to see if the yeast is alive.
3 - Put the the flour into a separate bowl and stir in salt.
4 - Add the flour mixture and malt syrup into yeast mixture and mix on low speed for 6 minutes.
5 - Turn the dough out onto a floured surface and knead by hand until smooth and elastic.
6 - Place in a large greased bowl and cover with plastic wrap. Let rise in a warm place for 40 minutes.
7 - Turn out onto a floured work surface and divide dough into 12 equal portions.
8 - Pinch dough together at the bottom and roll each section into a smooth ball. Cover with a towel to prevent drying.
9 - Using both hands, gently stretch a 1 ½ inch hole in the center of each ball of dough to form the bagel shape. If hole is too small it will close up completely when cooked.
10- Set bagels on a lightly greased sheet pan and cover with plastic. Let rise in a warm place for 15 minutes.
11- Pre-heat oven to 45oF.
12- Prepare 2 greased cooling racks set over a sheet pans to place the bagels on after boiling and prepare another 2 sheet pans with parchment paper for baking the bagels.
13- Bring 12 cups of water and sugar to a boil in a large Dutch oven or heavy bottom pot.
14- Gently lower 3 risen bagels at a time into the boiling water and cook for 30 seconds, gently bobbing them under the water occasionally.
15- Remove and place on greased cooling racks.
16- Sprinkle with any toppings sesame seeds.
17- Transfer boiled bagels to lined sheet pans and bake for 7 minutes. Rotate pans and bake another 7 minutes.