Slightly adapted from King Arthur – We made this an easy overnight process so in the morning, your bagels will be ready to bake right away. Yield: 6 delicious chewy perfect bagels
1 cup high-gluten flour
1/2 cup cool water
1/16 teaspoon instant yeast
all of the starter (1 1/2 cup)
1/2 cup water, lukewarm
1 teaspoon salt
2 cups high-gluten flour
1 1/2 teaspoons non-diastatic malt powder
1 teaspoon instant yeast
1 tablespoon non-diastatic malt powder, for the water bath
Everything Bagel Topping, or seeds of your choice, for topping
- To make the starter: The morning before you want to bake your bagels, place the starter ingredients in a small bowl and stir until combined. Cover and let rest at room temperature all day, about 8 hours.
- To make the dough: That same evening, in a large mixing bowl, combine the starter with the water, salt, flour, 1 1/2 teaspoons malt powder, and yeast. Mix and knead to make a smooth, elastic dough; this will take 8 to 10 minutes using a stand mixer set at medium speed.
- Cover the dough and let it rise until noticeably puffy, about 45 minutes.
- Divide the risen dough into 6 pieces and form into balls. Poke a hole in the center of each and stretch until the hole is 1” across.
- Place the bagels on a silpat-lined (or parchment) baking sheet, cover with plastic wrap, and place in the fridge overnight.
- The next morning, preheat the oven to 425°F and pour water to a depth of 2” to 3” into a large, deep skillet. Add 1 tablespoon non-diastatic malt to the water and bring the water to a simmer.
- Drop the bagels into the water and simmer for 90 seconds. Gently turn over (a chopstick works well here) and cook for an additional 90 seconds. Lift the bagels out of the water, let them drain, and place back on the baking sheet. Sprinkle with the bagel topping or the seeds of your choice.
- Bake the bagels for 22 to 24 minutes, until they’re a deep golden brown. Remove from the oven and transfer to a rack to cool completely.
- Store leftover bagels, tightly wrapped, at room temperature for several days; freeze for longer storage.