These days (2016) I use malt powder<\/a> that I purchase online from King Arthur Flour. It is more subtle than the malt syrup that I used to use, and not as sweet (so I add a little sugar). But no worries, if you want to try these but have no malt, just use sugar instead.<\/p>\n I like these bagels so much that I wrote about these in my other blog<\/a>. Geeky food-obsessed me.<\/p>\n The following recipe is pretty much as I wrote it for my 1990s food blog. The recipe is adapted from The Best Bagels are Made at Home<\/em><\/a> by Dona Z. Meliach. Please refer to my recipe for “Oat Bagels with Pumpkin Seeds<\/a>” for photos of how to form bagels and a photo of the package of malt powder that I use.<\/p>\n Basic New York Water Bagels<\/strong><\/a> *I highly recommend using bread flour rather than all purpose flour for all yeast breads. Please see my reference page on yeast and flours<\/a>.<\/p>\n Mix in breadmaker on a dough cycle with a rising step. Or, by hand until you have a stiff dough, then let rise until double and punch down.<\/p>\n Divide into 8-10 equal pieces. (I like bigger bagels so I usually make 8.) I like to use a kitchen scale: The total weight of the dough is usually about 800 grams, so it\u2019s 100 grams per bagel.<\/p>\n Form into bagels: press each piece into a flat round, poke a hole in the center, then enlarge the hole by placing one hand on the inside and one on the outside and rolling the dough between your hands until you have a big, smooth ring. (If you don’t get the inside hole quite big, when the dough rises and cooks, you won’t have a hole in your bagel. That’s why I say to put your hand inside the bagel; the hole needs to be that big.) Photos here<\/a>.<\/p>\n Let the formed bagels rise 20 minutes. Bring some water to a boil in a saucepan and add malt syrup (2 tablespoons) or powder (1 tablespoon) or sugar (1 tablespoon) in it. Preheat the oven to 400 degrees.<\/p>\n When the water is boiling briskly, place the risen bagels in it a couple at a time and boil 30 seconds on each side.<\/p>\n (After rising, the top of the bagel is smoother than the bottom. So that the baked bagel has a smooth top, I always flip the bagel as I put it in the water. In other words, I pick up a risen bagel, turn it over and place it in boiling water. After 30 seconds, I turn it. After another 30 seconds, I take it out of the boiling water.)<\/p>\n Remove the boiled bagel to a rack to drain. Continue until all the bagels are boiled. Brush the bagels with egg wash (1 egg beaten with 1 T water) and sprinkle with poppy or sesame seeds. Bake 18-22 minutes at 400 degrees.<\/p>\n Read the introduction to my 1990s cooking blog<\/a> for the history of this category of my blog.<\/em><\/p>\n I totally enjoy my own homemade bagels. I wrote this note in the 1990s and it is still true today: I make these a lot! I like them for sandwiches. I think, but I’m not sure, that using malt syrup … Continue reading
\nmakes 8-10 bagels<\/em><\/p>\n\n
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