Plain Bagels

Ingredients for Plain Bagels

• 1 envelope active dry yeast (5g)

• 1 1/2 tablespoons plus 60ml honey, divided

• 1 tablespoon non-diasatic malt powder (such as King Arthur brand)

• 45ml neutral oil, plus more for greasing

• 1125g high gluten flour such as strong flour

• 2 teaspoons kosher salt

How to make Plain Bagels

In the bowl of a stand mixer, whisk together 650ml water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.

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.

Lightly oil a baking sheet. Portion dough into 160g balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.

Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 238°C. In a large wide pot, bring 3.8L of water and 60ml honey to a boil.

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.

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 centre 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.