Bagels, Baron

Adjust

Mix yeast with water and let activate for 5 minutes. Add flour, salt, and malt powder. Mix the dough in a stand mixer on low speed (level 2) for 5 minutes. Cover the dough and let rise for 2 hours.

Transfer the dough to the counter. Stretch it out just slightly and cut into 6 pieces about 165 grams each. Roll the pieces into rope and taper the ends to form a bagel shape. Alternatively, punch a hole through the ball of dough and stretch it out slightly. Shape the dough into tall, tight rounds, bearing in mind that they will flatten over time. Place each dough on a very lightly greased pan. Let rest for 10-15 minutes (or put in the fridge for up to 24 hours).

Preheat the oven to 425 degrees. Boil about 2 quarts of water with 18 grams salt. Boil each bagel for 50 (30-60) seconds on each side. Use a timer! Bake the bagels for 10 minutes, flip each one over, and bake for another 10 minutes.

Notes:

For a shinier and browner crust, add 8 grams of lye (0.4% of water) to the boil. Consider also adding sugar to the boil.

For toppings, like sesame seeds or poppy seeds, drop the bagel in the topping right after boiling.

Boil time affects the chewiness of the crust. The purpose of the boil is not to cook the bagels, so avoid over-boiling.