Plain Bagels
Classic homemade plain bagels made with high-gluten flour, honey, and malt powder. These bagels are boiled in honey water before baking for that authentic chewy texture and shiny crust.
Ingredients
- •1 envelope active dry yeast
- •1½ tablespoons honey
- •1 tablespoon non-diasatic malt powder
- •3 tablespoons neutral oil
- •9 cups high gluten flour
- •2 teaspoons kosher salt
Cooking Instructions
- 1.
In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
5 min
- 2.
Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
10 min
- 3.
Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
720 min
- 4.
Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
30 min
- 5.
On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
5 min
- 6.
Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.
24 min
