Bagels
Source: Sally’s Baking Addiction
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 8
Total time: 2 hours 15 minutes
INGREDIENTS
- 1 ½ warm water
- 2 ¾ tsp active dry yeast
- 4 cups bread flour
- 1 Tbs barley malt syrup (or brown sugar)
- 2 tsp salt
- ¼ cup honey
- 1 egg white
DIRECTIONS
- In the bowl of a stand mixer fitted with a dough hook, whisk together the warm water and yeast. Let sit for 5 minutes.
- With the mixer on low speed, add the flour, barley malt syrup (or brown sugar), and salt, and mix until a stiff, dry dough forms.
- Turn out the dough onto a lightly floured surface and knead until the dough is soft and bounces back when poked, about 10 minutes.
- Grease your bowl, return the dough to it, cover, and let rise until doubled in size, 60 to 90 minutes. (Alternatively, refrigerate overnight, then let rise 45 minutes at room temperature before shaping and baking the next day.)
- Line two large baking sheets with parchment paper and preheat the oven to 425 degrees F.
- Punch down the dough and divide into 8 equal pieces. Shape the dough into smooth balls, then make 1-2” holes in the middle using your fingers.
- Fill a large pot with 2 quarts of water, and whisk in the honey. Bring the water to a boil, then lower heat to medium-high. Boil the bagels about 1 minute each side, working in batches so they have plenty of room to float around.
- Arrange the boiled bagels on the baking sheets and brush the tops and sides with the egg white plus 1 Tbs water.
- Bake 20 to 25 minutes, rotating halfway through, until the bagels are dark golden brown.
- Let the bagels cool completely before slicing and eating with desired toppings (like lox!)
